1 large bag of Ruffle Potato Chips
16 oz. semi sweet chocolate (melted)
1 can of sprinkles
1. Line a baking pan with waxed paper.
2. Dip one end of chip into melted chocolate. Place on wax paper.
3. Scatter some sprinkles on chocolate end of chips.
4. Let air dry for at least 30 minutes, or 10 minutes in the freezer.
“Cooking With Mr. C.’s” Chocolate “Chips”