Chocolate Caramel Covered Butterfinger Potato Chips

Chocolate Caramel Covered Butterfinger Potato Chips One bag of crinkle cut potato chips (the thicker and saltier the chip, the better) 1 package Kraft Caramels 2 tbsp. water Approximately 2 cups of Melting Chocolate (like Wilton’s) 2 whole Butterfinger candy bars, crushed Cover a large workspace, like your kitchen table, in wax paper. Unwrap the caramels and place them in a microwave safe bowl (a deeper bowl/mug is better for dipping). Coat the caramels in the 2 tablespoons of water. Microwave for 1 minute. Stir until smooth, microwaving for 30 seconds more if necessary. Set caramel aside, and melt chocolate according to package directions. You may want to thin the chocolate with a teaspoon or two of coconut oil (shortening also works, just not as well). Make sure the crushed butterfingers are in an easily accessible bowl. Dip each potato chip into the caramel, 3/4 of the way. Let cool and dry on the wax paper. Once the caramel has firmed on the chips (only takes a few minutes), dip the chips in the chocolate (don’t worry if some of the caramel sticks to the wax paper). Immediately sprinkle the crushed butterfinger over each dipped potato chip. Set on wax paper to let harden.