Can I make Peanut Brittle with Crushed Potato Chips on top?

I think it should work out perfectly. Remember that the oil will affect the flavor, I'm imagining that that would make it more delicious but if it doesn't maybe try it with crushed pretzels.

ingredients

1/2 cupbutter, softened

1/4 cupshortening

1 cuppacked dark brown sugarsee savings

1/2 teaspoonbaking powder

1/4 teaspoonbaking soda

1 eggsee savings

1 teaspoonvanilla

1-1/4 cupsall-purpose floursee savings

1-1/4 cupsquick-cooking rolled oats

4 ouncesbittersweet or semisweet chocolate, choppedsee savings

1 cupcrushed peanut brittle

directions

1. Line 2 cookie sheets with foil and grease the foil; set aside.

2. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the rolled oats, chopped chocolate, and 1/2 cup of the crushed peanut brittle.

3. Drop dough by rounded teaspoon 2 inches apart onto the prepared cookie sheets. Flatten each mound slightly.

4. Bake in a 350 degree F oven for 8 minutes. Remove cookie sheet from oven. Sprinkle with remaining 1/2 cup crushed peanut brittle, carefully pressing in slightly. Bake for 4 to 5 minutes longer or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. Makes about 24 cookies.

The potato chips would get soggy and have the opposite effect of crunch.

You might try using gourmet mixed nuts instead of peanuts. Or do several batches each with one premium nut such as pecan or hazelnut. Don't use macadamia as they go soft.

I can't imagine what this would taste like to be honest, how about using different nuts instead of peanuts? I think the crisps might go soggy in the sugar when it is hot.