Chocolate Crack

I don’t know if any of you are as addicted to Food Network as much as I am, but I watch it all the time. One night me and my hubby were watching Unwrapped and I saw this chocolate candy called C2P2. I absolutely had to try, but of course, the place that sells it is located all the way in New York. Ugh!! So here is my cheep imitation to get this craving out of my system.

The C2P2 stands for the ingredients involved in making it. Chocolate, Caramel (C2), Peanut Butter, and Potato Chips (P2). Yum, right!? Or if anything, I thought it was at least going to be interesting. But no, totally delicious. Although, this is the first time I’ve made it, so let me throw in one modification that you wont actually see demonstrated in my pictures. This really needs some more caramel. I thought I added enough, but no. The peanut butter still totally overpowered it. So at the end in the recipe I’m including 1/2 a jar to a whole jar of caramel ice cream topping, on top of the caramel in with the peanut butter. It’s going to make the chocolate squares a little gooey on top, but in my opinion, the messy stuff is always better ;). Enjoy!!

Chocolate Crack

  • 60 ounces milk chocolate, chips or coarsely chopped
  • 2 cups of crushed potato chips
  • 1 1/2 cups creamy peanut butter
  • 3 tablespoons water
  • 22 squares of carmel (5.8 ounces)
  • 2 tablespoons heavy cream, warmed
  • 1 (12.25 ounce) jar caramel ice cream topper

Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.

Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.

In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined.

Add caramel squares and heat until smooth, stirring frequently.

Turn off heat and stir in warm cream until well incorporated. Set aside.

In a large heat proof bowl add chocolate and melt over boiling water (the pot rim needs to be smaller then your bowl slightly so the pot will keep the bowl suspended above the boiling water). Continuously stir until chocolate has reached between 115 degrees to 118 degrees F. Once chocolate reaches proper temperature immediately remove from heat.

Fold in crushed potato chips until well incorporated.

Like so.

Pour onto prepared cookie sheet.

Smooth out evenly over cookie sheet and add large dollops of peanut butter mix. Drizzle 1/2 to whole jar of caramel ice cream topper over chocolate and peanut butter.

Using a butter knife, pass over chocolate several times over the length of the pan (going up and then down). Repeat, passing the knife over the width of the pan (going back and forth).

After somewhat incorporating toppings over the chocolate, pick up the pan and firmly tap the bottom of the pan against the counter a couple times (don’t just let go when dropping pan, or else you’ll have a mess). This will help to smooth out any rough areas in the chocolate. Place in the refrigerator for about 30 minutes to let set.

Cut into squares and serve. Yield: 100-160 individual squares.

Printable Recipe

A Food Snots Original

16 responses

  1. first time here and love your blog….u have a great space here…it's 11 pm and am so tempted to get into the kitchen and start cooking !! very inspiring blog :) lookin fwd to many more visits

  2. I found this recipe on Pinterest and made it for Thanksgiving. I used Hershey's Special Dark chocolate chips and it was SO good! Also, I couldn't find caramels, so I just used another jar of the caramel topping sauce instead. Everyone loved it!

  3. I have a recipe similar to this that you should try.1 cup chocolate chips1 cup buttercotch chips1 cup salted peanuts1 cup wavy potato chips, crushedMelt chocolate and butterscotch chips together. Mix in peanuts and stir well. Mix in chips and stir well.Drop by spoonfuls onto wax paper.

  4. I just made this but the peanut butter and Carmel mixture wasn't smooth when it was time to add. It doesn't look like your pic at all. Can you explain a little better how to melt the peanut butter and Carmel? Maybe do a double broiler next time?

  5. Made this yesterday for a cookie/candy exchange and tied for first! It is very good, in a fudge family. I tweaked a couple things….I melted my caramel with 1 T of the water in micro for 30-60 sec then added with the topping to the peanut butter. Also, I added 1/2 the PB mix withe the choc., then spread (cools very fast), dollop the remaining, swirl and garnish with kosher salt (because the PB and caramel mix never incorporated quite like her pic. Anyhow, they were delicious and a keeper!

  6. The recipe calls for 60 oz. of choc., can that be correct. Noone else has questioned that, but it’s nearly 6 bags of chips. Want to be sure before I invest those amounts of ingredients. Sounds yumy.

    • Judy, that is the amount that I used but if you look at the picture that amount makes a lot. I suggested in the details above to half the recipe depending on the amount you are wanting to make. I needed to make a lot for Christmas so that is why the recipe calls for so much. Hope this helps. Good luck.

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