12 oz bag milk chocolate chips
12 oz bag semisweet chocolate chips
1 Tablespoon vegetable shortening
1 cup chopped cashews
1 cup chopped macadamia nuts
3 cups crushed crinkle-sliced potato chips

Cover a cookie sheet with waxed paper and set aside. In large microwave-safe bowl melt all chocolate chips with the shortening, on high, stirring every 30 seconds until melted and smooth. Mix in nuts and potato chips, stirring and folding until well coated. Spread evenly on prepared cookie sheet; let stand until firm. When firm, break into pieces. Store in airtight container up to 3 days.

This entry was posted on Sunday, April 15th, 2007 at 9:57 pm and is filed under candy. You can skip to the end and leave a response. Pinging is currently not allowed.