You Pinspire Me
Last year, I dipped ripple chips in chocolate and sprinkled delicious things on them. That was tasty, but kinda time consuming, dipping each chip individually – with two littles running around, who has time for that kind of nonsense? I wanted to try something a little easier this year – but still combining the chocolate & the chips, because chocolate & salt BELONG TOGETHER. (Thanks to my big brother Steve for teaching me that lesson early in life.)
Behold, Salted Chocolate Ripple Chip Clusters were born: the no bake Christmas recipe that will change your life (and possibly your waistline).
I’ll be honest – my chocolate started to seize on me while I was melting it, but I’m blaming that mostly on the fact that I pretty much just used whatever I had in the house (including some very tasty Easter Bunnies). I decided to try using the chocolate, anyhow, in its partially-seized state, and the chocolate started to relax once I worked in the chips – it’s like it wanted to one with the chips. All this to say, when you do Christmas ‘baking’, oven or no oven, sometimes you just have to roll with the punches! Don’t throw in the towel at the first sign of trouble – we all #PinterestFail now and then, and while they may not look perfect, they almost always taste fantastic. Just serve them to the ‘less discerning’ crowd (aka, the kid’s table). 🙂
- 20 oz chocolate, mix of semi-sweet & milk chocolate
- 3 cups crushed ripple chips
- 1 Tbsp sweetened condensed milk
- 1 Tbsp oil (I used bacon grease, you could use coconut oil or butter)
- sea salt
- Line a cookie sheet or two with parchment or wax paper, set aside.
- In a double boiler on the stove, melt together the sweetened condensed milk, oil, & chocolate.
- While the chocolate is melting, put a bunch of chips in a bag & smush them up. I found my 3 year old to be very useful in this task.
- Add the crushed chips to the bowl of melted chocolate & combine thoroughly.
- Using a small spoon, drop spoonfuls of the mixture onto the prepared cookie sheet. Sprinkle with a few grains of sea salt.
- Allow to cool in the fridge for up to an hour (or outside, if you live in a Northern Climate like I do. Just watch out for those squirrels, they LOVE chocolate!).
- Serve at room temperature (so people don't break their teeth), but store in the fridge, especially if you like to keep your house in the Tropical digits.
Jenn vanOosten
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Thanks for sharing this AWESOME recipe!
It was so nice of you to pass some of these along to Linda when she was there a few weeks ago. She loved them so much she made them too. She gave some to me, I loved them so much I made some too! You know it’s truly EASY when even I can handle it!
OMG! I am definitely making these. Chips AND Chocolate!!?? HEAVEN!
I love your quirky personality. Love your adventureous spirit with recipes. I will surely try each one this holiday season.Thanks for sharing. I’m 71yo.,amother of 3, grandmother of 4 and greatgrandma of 4. Work as a nurse.in Syracuse, NY. Lived in Canada 16yrs. Became a nurse there. Have a very merry christmas.