Ingredients
Scale
- 5 ounces carob (or chocolate) chips
- 1 tablespoon vegetable shortening
- 5 ounce bag Kettle Organic Sea Salt Chips
Instructions
- Line a baking sheet with parchment.
- Melt the carob or chocolate chips in a microwave safe bowl with the shortening in 30 second increments until smooth and creamy.
- Dip each chip about half way into the carob or chocolate. I loved using the rolled ones (they’re always my favorite), and filling ones with holes with extra carob.
- Place coated chips on the baking sheet and allow to set about 1 hour. Store in an airtight container at room temperature for up to 3 days.
Notes
Recipe adapted from Sally’s Candy Addiction
- Prep Time: 15 minutes
- Cook Time: 1 minute