Best 6 Chocolate Covered Corn Chips Recipes

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Chocolate-covered corn chips are a combination of sweet and salty, and they are a delicious treat perfect for parties, movie nights, or to satisfy a sweet craving. With so many different recipes available, it can be difficult to know where to start. This article will walk you through the steps to create the perfect chocolate-covered corn chips, with tips and tricks for getting that perfect flavor and texture.

Here are our top 6 tried and tested recipes!

CHOCOLATE-COVERED CARAMEL CORN



Chocolate-Covered Caramel Corn image

Chocolate-covered caramel corn. Disposable roasting pans work great for mixing. Store in airtight containers or resealable plastic bags.

Provided by ala

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h41m

Yield 16

Number Of Ingredients 9

4 (3.25 ounce) packages butter-flavored microwave popcorn
2 cups dry-roasted peanuts
2 cups brown sugar
1 cup margarine
½ cup light corn syrup
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon baking soda
1 (14 ounce) bag chocolate almond bark, broken into pieces

Steps:

  • Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
  • Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.
  • Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
  • Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
  • Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

Nutrition Facts : Calories 544 calories, Carbohydrate 54.6 g, Fat 37.3 g, Fiber 4.7 g, Protein 8.2 g, SaturatedFat 9.6 g, Sodium 658.5 mg, Sugar 22.3 g

CHOCOLATE-COVERED POTATO CHIPS



Chocolate-Covered Potato Chips image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h15m

Yield 4 servings

Number Of Ingredients 3

12 ounces good-quality melting chocolate
24 ruffled potato chips (dig out the whole ones)
Sea salt, to taste

Steps:

  • Melt the chocolate in a double boiler or the microwave. Dip each chip two-thirds of the way into the melted chocolate, then set on waxed paper and sprinkle with a tiny bit of sea salt Allow to sit at room temperature until the chocolate is totally set, about 2 hours, or in the fridge for 15 minutes if you need to hasten it along.

CHOCOLATE-COVERED STRAWBERRIES



Chocolate-Covered Strawberries image

Make and share this Chocolate-Covered Strawberries recipe from Food.com.

Provided by Karen..

Categories     Dessert

Time 30m

Yield 28 strawberries

Number Of Ingredients 4

2 pints strawberries, with stems if possible
1 1/2 cups semi-sweet chocolate chips (or milk chocolate chips)
2 tablespoons corn syrup
6 tablespoons butter

Steps:

  • Wash strawberries and pat dry.
  • Place on paper towels until they reach room temperature.
  • Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
  • Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry.
  • Allow excess chocolate to drip off into pan.
  • Place stem side down on waxed paper covered baking pan or cookie sheet.
  • Refrigerate until set, about 15-20 minutes.

CHOCOLATE-COVERED CARAMEL CORN



Chocolate-Covered Caramel Corn image

Looking for a crunchy snacks idea? Then check out this chocolate and caramel popcorn recipe.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 3h50m

Yield 18

Number Of Ingredients 8

12 cups popped popcorn*
3 cups unblanched whole almonds, pecan halves or walnut halves
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt*
1/2 teaspoon baking soda
1/2 cup semisweet chocolate chips, milk chocolate chips or white vanilla baking chips

Steps:

  • Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.
  • In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
  • Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.
  • In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.

Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 15 mg, Fat 3 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Cup, Sodium 150 mg, Sugar 17 g, TransFat 0 g

CHOCOLATE-COVERED CORN NUTS



Chocolate-Covered Corn Nuts image

Salty, crunchy toasted corn nuts are covered in dark chocolate and sprinkled with sea salt. These are seriously delicious and take all of 10 minutes to make!

Provided by Diana Moutsopoulos

Categories     Chocolate Candy

Time 1h10m

Yield 24

Number Of Ingredients 3

8 ounces high quality dark chocolate, chopped
2 cups corn nuts
sea salt to taste (optional)

Steps:

  • Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
  • Lay a sheet of parchment paper on a work surface or baking sheet.
  • Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
  • Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 19.5 g, Cholesterol 0.5 mg, Fat 5.7 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 104.3 mg, Sugar 4.5 g

CHOCOLATE COVERED CARAMEL CORN



Chocolate Covered Caramel Corn image

Make and share this Chocolate Covered Caramel Corn recipe from Food.com.

Provided by andypandy

Categories     Candy

Time 1h10m

Yield 7 quarts

Number Of Ingredients 12

2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
7 quarts popped corn
1 cup Hershey's semi-sweet chocolate chips
12 large marshmallows, cut in quarters
2 tablespoons butter
2 tablespoons warm water
1 cup peanuts (optional)

Steps:

  • Prepare Caramel Corn:.
  • Combine brown sugar, butter, syrup and salt in a saucepan.
  • Boil 5 minutes.
  • Remove from heat and add the baking soda and vanilla.
  • Stir well and then pour over popped corn in a large roaster.
  • If you have to put into two large tinfoil buttered roasters, it will be easier to stir in two pans.
  • Bake in oven at 250 degrees for one hour, stirring every 15 minutes.
  • Pour onto waxed paper and cool.
  • Break up into pieces.
  • Chocolate Coating:.
  • Melt chips, marshmallows, butter and water for about four minutes in the microwave, stirring until smooth.
  • You can do this on the stove top too, just melt until very smooth.
  • Place the cooled caramel corn and peanuts, if using, in a large roasting pan or on a large cookie sheet, single layer, and drizzle chocolate over lightly. Using a baggy with the corner snipped off, will help drizzling the coating over top.

Nutrition Facts : Calories 953.7, Fat 51.3, SaturatedFat 25.5, Cholesterol 78.4, Sodium 763.5, Carbohydrate 128.3, Fiber 4.9, Sugar 86.6, Protein 4.8

Tips:

  • Choose high-quality chocolate: The better the chocolate, the better the corn chips will taste. Look for a chocolate with a high cocoa content (at least 60%) and a smooth, rich flavor.
  • Use fresh corn chips: Stale corn chips will not hold up well in the chocolate and will not taste as good. Make sure to use fresh, crispy corn chips for the best results.
  • Melt the chocolate properly: Overheating the chocolate can cause it to seize up and become grainy. Melt the chocolate slowly and gently, either in a double boiler or in the microwave, stirring frequently.
  • Use a variety of toppings: Don't just stick to plain chocolate. Get creative and use a variety of toppings to add flavor and texture to your corn chips. Some popular options include nuts, seeds, dried fruit, and candy.
  • Be patient: Chocolate-covered corn chips take a little time to make, but they are worth the wait. Be patient and let the chocolate harden completely before you enjoy them.

Conclusion:

Chocolate-covered corn chips are a delicious and easy-to-make snack that is perfect for parties, potlucks, or just a quick snack at home. With a few simple ingredients and a little bit of time, you can create a delicious treat that everyone will love. So next time you're looking for a sweet and salty snack, give chocolate-covered corn chips a try.

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