It may sound crazy, but it's oh so good! I got this recipe from the May 2010 issue of Food Network Magazine. It's easy and quick (just allow time for it to cool). The only tricky part is not burning the caramel. Enjoy!
2 sticks unsalted butter, plus more for baking sheet
5 c. potato chips
1 c. sugar
2 t. vanilla extract
2 T. apple cider vinegar or white vinegar
5 oz. bitterweet or semisweet chocolate, finely chopped
1. Line a baking sheet with foil and butter the foil. Set 1 cup potato chips aside.
2. Combine the butter, sugar, vanilla and vinegar in a saucepan until the mixture is light amber and a candy thermometer registers 320 degrees, about 10 min. Remove from the heat and stir in the 4 c. chips, then immediately pour onto the baking sheet and spread in a thin layer. Gently press the reserved 1 c. chips on top of the toffee and let cool.
3. Put about 3/4 of the chocolate in a microwave-safe glass bowl and microwave 30 sec. Stir, then continue to microwave in 30 sec. intervals, stirring between each, until melted. Add the remaining chocolate and stir until smooth.
4. Drizzle the chocolate over the toffee. Set aside to harden, about 30 minutes. Break the toffee into pieces.