Ingredients

• 2 sticks unsalted butter, plus more for the baking sheet
• 5 cups thick-cut potato chips
• 1 cup sugar
• 2 teaspoons vanilla extract
• 2 tablespoons apple cider vinegar or white vinegar
• 5 ounces bittersweet or semisweet chocolate, finely chopped

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Instructions

1. Line a baking sheet with foil and butter the foil. Set 1 cup potato chips aside; break the remaining 4 cups chips in half if they're large.
2. Combine the butter, sugar, vanilla and vinegar in a saucepan over medium-high heat and cook, stirring occasionally, until the mixture is light amber and a candy thermometer registers 320 degrees F, about 10 minutes. Remove from the heat and stir in the 4 cups chips, then immediately pour onto the baking sheet and spread in a thin layer. Gently press the reserved 1 cup chips on top of the toffee and let cool.
3. Put about three-quarters of the chocolate in a microwave-safe glass bowl and microwave 30 seconds. Stir, then continue to microwave in 30-second intervals, stirring between each, until melted. Add the remaining chocolate and stir until smooth, about 4 minutes.
4. Drizzle the chocolate over the toffee. Set aside to harden, about 20 minutes. Break the toffee into pieces.
5. Photograph by Stephanie Foley