This white chocolate crunch recipe is made with potato chips, pretzels, toffee, and lemon zest.
1/3 cup 35% cream
2 tbsp honey
1/8 tsp grated lemon zest
15 oz white chocolate, finely chopped (about 2 2/3 cups)
1 cup toffee baking bits
1 cup crushed pretzels
1 cup crushed kettle-style potato chips
Line an 8-in. square pan with plastic wrap.
Combine whipping cream, honey and lemon zest in a small heavy pot and bring just to a boil. Remove from heat.
Add white chocolate, let stand for 2 min to melt chocolate, then stir until fully combined. Add toffee bits and pretzels and stir until incorporated.
Scrape into prepared pan and use a spatula to press mixture all the way to the edges in an even layer. Sprinkle potato chips overtop and press gently into chocolate.
Chill for 1 hr. or until firm. Pull on plastic wrap and remove solid bar from pan. Peel off plastic and transfer to a cutting board. Use a sharp knife to cut into 64 1-in. pieces.
Protein 1g, Carbohydrates 8g, Fat 4g, Sodium 42mg.
If you have a food processor, it will make quick work of chopping the white chocolate.