Ok, ok, OKAY! I hear you all loud and clear.
I made these bars last week on my Instagram story and have practically felt stalked daily about them asking for the recipe. So so funny. And I totally get it, so necessary. I should not have lead you all on like that. That wasn’t very fair of me.
Because these bars, according to my lovely neighbor and wonderful friend Julie, have the devil inside them. So no wonder you haven’t been able to move past them. They have sucked you in. Just like the Devil himself.
And with good reason! Because, crushed up potato chips go awesome with chocolate and salted nuts. All swirled together with a wholesome can of condensed milk? There is just no saying no.
As Julie so smartly pointed out, these bars are gluten free, which obviously means they are health(ier?) (ish?) Ok. Even I can’t honestly wrap my mind around that as I slowly poured on the canned condensed milk. What even IS condensed milk? Never mind. Don’t answer that. I don’t wanna know, know, know.
I just want to eat my Devil Bars in ignorant peace.
Julie’s Devil Bars
Recipe from my lovely neighbor, Julie Carani
1 1/4 sticks unsalted butter, melted, plus more for pan
5 1/2 cups potato chips
1/4 cup granulated sugar
1 can (14 ounces) sweetened condensed milk
1 1/3 cups lightly salted cocktail peanuts, chopped up a little
1 cup lightly salted & roasted cashews (or favorite nut), chopped up a little
6 ounces bittersweet chocolate, preferably 61 percent cacao, coarsely chopped (I used 60% Ghirardelli chips)
Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment. (You can also use baking spray here and foil works if you don’t have parchment paper on hand).
Place potato chips in a food processor and pulse until crumbled. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate, and cashews, gently pressing them into milk.
Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes. Lift parchment paper or foil out of pan and set on cutting board to cut in 20 or so even squares.