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Reviewed: Dec. 22, 2007

I love this recipe, although the one I have is a little different. I use one 12oz bag of semi-sweet choc. chips and one 12oz bag milk choc. chips, with 1/4 block of para wax. The was does make the choc. not so thick, and it also helps keep them fresh/crunchy for a longer period of time!

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8 users found this review helpful

Reviewer:

Luke


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Reviewed: Sep. 12, 2007

Good taste, but a bit frustrating, the chips tend to break apart easily if you don't use the larger thicker ones. My variation/remedy was to spread the chips on wax paper and then drizzle chocolate over the tops. Easier and less irritating.

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7 users found this review helpful

Reviewer:

Dragenflie


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Reviewed: Dec. 25, 2005

Just as good as the kind you buy in candy stores! I popped mine in the freezer about 5 mins to get them to dry quick. It was so warm in my house from the other baking going on!

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7 users found this review helpful

Reviewer:

Annette P.

	Cooking Level: Expert
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Reviewed: Dec. 8, 2005

Rigded/rippled chips are a must. I scraped off some of the chocolate with a spoon, otherwise it was too thick with chocolate. Don't make them too far ahead as the chips get soggy after a day or so. This really impresses everyone!

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9 users found this review helpful

Reviewer:

JAMR28


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Reviewed: Apr. 5, 2005

I really liked the idea around this recipe - I've always loved chocolate and chips so this was a perfect union in my eyes! The only change I made was adding a little parawax to the chocolate so it wasn't so thick - it was easier to work with this way.

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12 users found this review helpful

Reviewer:

PONTIACGIRL71


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Reviewed: Feb. 11, 2005

I haven't tried potato chips this way, but pretzels are awesome! Easier to keep without breaking (if they last that long!) too. In a nice container, they make an unusual and tasty gift for the holidays or a hostess gift.

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11 users found this review helpful