Pita Chip Crunch

By slane2

A simple and easily adaptable recipe; try substituting crushed M&Ms or toffee candy in place of the pecans.

Ingredients

• For Chocolate/Peanut Butter:
• ½ cups Finely Chopped Pecans
• 6 ounces, weight Milk Chocolate Bark
• 6 ounces, weight Stacy's Simply Naked Pita Chips (or Stacy's Cinnamon Sugar Pita Chips)
• 6 ounces, weight White Chocolate Bark
• 2 ounces, weight Peanut Butter Chips (can Also Use Milk Chocolate For Contrasting Color)
• 6 ounces, weight Stacy's Simply Naked Pita Chips (or Stacy's Cinnamon Sugar Pita Chips)

Preparation

Step 1

Line baking sheet with waxed paper. In a small skillet, lightly toast pecans over medium low heat for 3 to 4 minutes, or until flavor deepens. Melt chocolate in a double boiler or microwave.

To assemble, spread pita chips in a single layer on top of waxed paper. Pour half the melted chocolate over the top, distributing as evenly as possible. Sprinkle half the toasted pecans over the top. Repeat with the rest of the chocolate and the rest of the pecans. Allow to sit at room temperature to harden, or place in the freezer for ten minutes to speed the process along. Crack apart with a fork and place on a serving platter.