F E B R U A R Y 2 0 1 9 26 POTATO GROWER T e m pt i n g T aters • 1 - 16 oz. bag kettle potato chips • 11 oz. bag of caramel baking bits or 20 caramels • 2 Tablespoons sweetened condensed milk • 8 ounces semi sweet chocolate bar • 1 teaspoon vegetable oil • 1/2 cup nely chopped cashews, optional Line a baking sheet with parchment paper. In a double boiler pot, place some water in the lower pot but do not have the water touch the bottom of the top pot. Put the caramels and the sweetened condensed milk in the top pot. Heat over medium-low heat and stir until the caramels are melted and smooth. Using a pastry brush, brush a very thin coat of the caramel over 2/3 of both sides of the chips. Be careful and keep ngers clear as the caramel is very hot. Cool in freezer to set for 10 minutes. Clean the top pot (caramel was in) of the double boiler. Place the chocolate and oil in the top pot. Make sure there is enough water in the lower pot. Heat the double boiler on medium-low heat and whisk the chocolate continuously until the chocolate is melted and smooth. Dip the caramel coated chips into the chocolate and gently shake o the excess and place on a clean parchment lined baking sheet. While the chocolate is still warm, sprinkle with the cashews. Refridgerate until set. Store in an air tight container. Directions: Ingredients: Chocolate Dipped Kettle Potato Chips