The original recipe for this I found on Pinterest. I altered the recipe and renamed it. The original recipe’s name was Chocolate Crack. I get that it is so good it is addicting but I don’t find humor in drugs. I worked as a psych nurse for a few years and dual diagnoses are a serious problem that just isn’t all that funny to me. Sorry to be a Debbie Downer but drugs just suck. So when I altered the recipe, I renamed it to reflect the main ingredients: 2C & PB Bites. The 2 C’s being: chocolate & caramel and the PB being obviously peanut butter. I am on the fence about this recipe that was part of my 2012 Christmas Baking Madness. Don’t get me wrong, it is yummy however it is also super duper messy, so messy that it was a pain to plate them to give them away. When the hubby cut up the small bites it was tough to do (imagine one inch thick chocolate bars smothered in gooey caramel). Of course my super hero husband got the bites cut up but it also cut the foil so I had to remove each and every little foil square from the bottom of every bite and this recipe makes around 150 small square pieces. I’m the kinda gal that looks for easy recipes with few ingredients. There just wasn’t anything easy about this recipe once it was put together. Plus, 5 bags of milk chocolate chips, even on sale, is a lot of money for one recipe. So, maybe I’ll make it again, maybe I won’t. It was really yummy either way. NOTE: I used Caramel Bits (see photo below) that I found at Meijer. You can use 22 caramel squares instead of the Caramel Bits.
Printable Recipe: 2C & PB Bites
3 cups of crushed wavy potato chips
1 1/2 cups creamy peanut butter
3 tablespoons water
1/2 bag of caramel bits
2 tablespoons heavy cream
5 bags of milk chocolate chips
1 bottle of caramel ice cream topper
Line a large cookie sheet that is approximately 17 x 11 inches in size with foil (cover the edges). Set aside. Take a regular size bag of wavy potato chips (any brand) and open the top. Carefully smash the potato chips into tiny pieces while still in the bag. Measure out 3 cups worth and place in a small bowl. Set aside.
In a medium saucepan over medium heat, add peanut butter and water. Melt peanut butter until smooth stirring frequently.
Add 1/2 a bag of Caramel Bits to the saucepan. Stir until the caramel is fully melted and combined with the peanut butter. Turn off the heat.
In a microwave, heat up heavy cream for 15-20 seconds on high. Pour into saucepan and stir till well combined. Set saucepan aside.
Create a double boiler. To do this, fill a large saucepan with about 1.5-2 inches of water. Place a large metal bowl on top of the saucepan. The circumference of the bowl has be larger than the saucepan so that it doesn’t fall all the way into the saucepan.
The bowl should not touch the water but instead hover just above it. The only metal bowl I have is a mega giant one, lol. So I used our chicken fryer for the saucepan with water in it.
Add all 5 bags of milk chocolate chips to the metal bowl.
Bring the water in the saucepan to a gentle rolling boil (a boil that can’t be stirred away) over medium-high heat.
Stir the chocolate frequently. Remove the bowl as soon as the chocolate is fully melted and smooth (do not overcook the chocolate).
Fold the crushed potato chips into the melted chocolate and stir until well coated.
Pour the chocolate/potato chip mix into the prepared large cookie sheet. Spread the chocolate/potato chip mix across the cookie sheet using a spatula. Gently tap the cookie sheet (don’t let go of it) to ensure all air bubbles are removed.
Dollop the peanut butter/caramel mix evenly on top of the chocolate/potato chip mix.
Drizzle the caramel ice cream topping over the entire cookie sheet.
Take a butter knife and run it through the length of the pan every couple of inches. Turn the pan and repeat going sideways. You are cutting the caramel and peanut butter into the chocolate while keeping the layers separated some. It creates a pretty marbled effect. Refrigerate for at least half an hour or until chocolate is solid.
Using a sharp knife, cut solid piece into one inch squares. We have this unique “rocker” knife with a handle we can easily add pressure to. Be very careful! It is difficult to cut the solid chocolate up when just removed from the fridge. We suggest letting it sit out of the fridge to “soften” a bit before cutting (this will make for a messier but safer way to cut it up). Wipe off the knife with every cut to create clean cuts. The knife will most likely cut through the foil as well. Be sure to remove foil bottoms before serving.