After all the times that I've asked whether any of you had a recipe that you'd found that you wanted someone else to try out, first, someone actually took me up on it. So this week, we're working with Potato Chip Bars from "Company's Coming: 150 Delicious Squares" by Jean Paré. (The recipe was sent in by someone we'll call CindyfromIdaho.)
Let me explain a bit more before we go into the recipe:
So... Yeah... Not kidding about the potato chips. Here's the recipe:
And here are the ingredients:
|Note: The chocolate chips are for a variation that I decided to try, based on the theory that chocolate-covered potato chips can be tasty.|
You start with the basic creaming of shortening and sugar and vanilla:
|Really not sure why it needs both butter and margarine.|
|So far, so good. I mean... it's creamed butter, margarine, sugar, and vanilla. You can't go wrong with that.|
|It also smelled and tasted like a basic cookie dough.|
First answer: 3. It took three cups of "original" potato chips...
...to equal one cup of crushed chips.
|I probably ought to have a photo showing how the 2 cups only filled the cup measure 2/3 of the way, shouldn't I?|
Which also resulted in multiple hand-washings, because potato chips, in general, are really greasy.
In went the potato chips...
...and the chopped walnuts.
|Tasting it at this point was strange. It kind of tasted a bit like some cookie doughs that I work with - but with a distinct textural difference.|
I pressed the mix into my 9" x 9" pan, and tried to even it out, then it was ready for the oven.
Although the recipe refers to a photo on another page, I didn't have the photo to go off of, so I had to rely on the recipe: 15 minutes at 350 degrees. So, while that was going on, I prepped batch number two.
In the second batch, I used the rippled chips, and instead of walnuts I went for chocolate chips.
|For those who are wondering, it only took two cups of ripple chips to make one cup of crushed chips.|
|I know that it looks pretty much the same as when it went in, but I know this is the right photo because the pan is on a cooling rack.|
|This one is in a lighter weight 8" x 8" pan, so the dough layer is thicker.|
|The browning makes it easier to tell this is an "after" photo.|
|It's amazing how small the 8" x 8" pan looks next to the 9" x 9" pan.|
I actually waited a bit to write this up, so it's now Saturday (I baked them on Friday evening), and I've had a chance to try them fully cooled.
|A paper plate seemed appropriate, since these feel like something that might show up at a family picnic.|
1) It was a good thing I cut them before they completely cooled, because now they really crumble when you try to cut them.
2) They did firm up a bit, and they feel less greasy now that they're cool.
3) Crushed potato chips are a weird texture - whether the bars are warm or cool. But - if you must have them - the "regular" chips do better in this than the "ripple" ones.
Now, I fully admit that I have a whole lot of strange recipes in my repertoire - things that I'm sure other people wouldn't like, but I love because I grew up with them. And there are newer recipes that I've tried that I've kind of been won over by because of their weirdness.
Will Potato Chip Bars be the next thing added to that list?
Short answer: No.
Will some strange recipe that you've come across be added to my list? We'll never know unless you send it to me!