Friday, January 4, 2013

Chocolate and Potato Chip Shortbread

2 sticks butter
2/3 cup confectioners sugar
1 teaspoon vanilla
2 cups flour
1 tablespoon water
2 cups chocolate chips, melted
2 cups potato chips, crushed

Preheat oven to 325 degrees. 

Using an electric mixer, beat together the butter and sugar in a large bowl.  Once butter and sugar are creamy, add the vanilla and beat for a few seconds.  Slow sprinkle in the flour and water. 

Take a 1 gallon zip top bag and put all of the dough inside.  Use a rolling pin or your hands to spread the dough to fit the entire bag

Chill for 2 hours in the bag.

One dough is done chilling, cut open the bag and cut the dough into 16 squares.  Cut each square into 2 triangles diagonally.

Place the cookies on a baking sheet and bake for 18-20 minutes.

Allow cookies to completely cool before dipping.

Melt the chocolate chips in the microwave in 30 seconds intervals, stirring in between every 30 seconds.

In a large plastic bag, crush all of the potato chips using a rolling pin.

Dip half of the cookie into the chocolate.  I only did half of the top section, but you can do the entire half of the cookie.

Place on a lined baking sheet and sprinkle potato chips over the top of the chocolate covered section.

Serve and enjoy!

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