Crush the Tayto using a spoon, rolling pin, or your hands.

Use a sharp knife to crumble the Crunchie bars.

Store the crushed Tayto and Crunchies in a resealable bag or container for up to 2 weeks.

Line a sheet pan with wax paper.

Melt the chocolate in the microwave, pausing to stir every 30 second until fully melted. Or, melt the chocolate in a bain marie by placing the chocolate in a glass or metal bowl and setting the bowl over a pot of simmering water, stirring often until melted.

Pour the melting chocolate onto the center of the sheet pan, using a spatula to gently spread the chocolate into an even layer.

Evenly spread the crushed Curnchie bars over the melted chocolate and immediately follow up with an even layer of the the crushed potato chips.

Let the chocolate cool for at least one hour, then use a knife to break into squares.

Transfer to a resealbale bagt or container and store for up to 1 week in the fridge.

Crush the Tayto using a spoon, rolling pin, or your hands.

Use a sharp knife to crumble the Crunchie bars.

Line a sheet pan with wax paper.

Melt the chocolate in the microwave, pausing to stir every 30 second until fully melted. Or, melt the chocolate in a bain marie by placing the chocolate in a glass or metal bowl and setting the bowl over a pot of simmering water, stirring often until melted.

Pour the melting chocolate onto the center of the sheet pan, using a spatula to gently spread the chocolate into an even layer.

Evenly spread the crushed Curnchie bars over the melted chocolate and immediately follow up with an even layer of the the crushed potato chips.

Let the chocolate cool for at least one hour, then use a knife to break into squares.

Transfer to a resealbale bagt or container and store for up to 1 week in the fridge.