Chocolate-Covered Corn Chips

Ingredients

• 1 (11-ounce) bag of corn chips
• 1 (12-ounce) package of semi-sweet chocolate chips
• 1 (14-ounce) can of sweetened condensed milk
• 1 teaspoon of vanilla extract
• 1/4 cup of toasted almonds, chopped (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the corn chips on a baking sheet and bake for 5 minutes, or until lightly toasted.
3. In a medium saucepan over low heat, melt the chocolate chips and sweetened condensed milk together, stirring continuously until smooth.
4. Remove the pan from the heat and stir in the vanilla extract.
5. Dip each chip into the melted chocolate mixture and place on waxed paper.
6. Sprinkle the chopped almonds on top, if desired.
7. Let the chips cool until the chocolate is set.

Interesting Facts

• Chocolate-covered corn chips can be stored in an airtight container for up to three days.
• Corn chips were invented in the 1940s by a man named Charles Elmer Doolin.
• Chocolate and corn chips are a popular flavor combination in many parts of the world, including Mexico and Central America.