Potato Chip Bars Recipes

Steps:

• Preheat the oven to 350°F. Butter a 9x13" baking pan, preferably metal, and line with parchment paper so it overhangs by a couple of inches on the long sides of the pan.
• In a food processor, pulse the potato chips with the flour until they resemble coarse bread crumbs. Pour in the 4 tablespoons butter and pulse until the chips are evenly moistened and finely chopped. Press the mixture into the prepared baking pan.
• Bake for about 15 minutes, until the crust is dry and very lightly browned. Let cool.
• Pour the sweetened condensed milk over the crust and tip the pan so it forms an even layer. Scatter the chocolate chips, coconut, and nuts on top and use a fork or the back of a spoon to press the ingredients into the sticky condensed milk.
• Bake for about 25 minutes, until the coconut is toasted and the condensed milk is lightly browned at the edges. Transfer to a rack and let cool.
• When the bar is cool, use the parchment paper to lift it out of the pan. Cut into any size squares you desire and serve.

Steps:

• Line a 9-inch square baking dish with foil, leaving a 2-inch overhang on two sides; coat with cooking spray. Melt the coconut oil in a large wide pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted, about 4 minutes. Stir in the vanilla.
• Add the potato chips, cereal and freeze-dried strawberries to the pot and stir to coat. Spread the mixture in the prepared pan and press firmly and evenly with oiled hands. Let cool completely, at least 1 hour.
• Lift the bars out of the pan using the foil overhang; discard the foil. Cut into squares.