Pita Chip Crunch, by Pioneer Woman

Chocolate Pecan:

6 ounces Stacy’s Simply Naked Pita Chips (can also use Stacy’s Cinnamon Sugar Pita Chips)
6 ounces milk chocolate bark
1/2 cup fine chopped pecans

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 an 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.

Chocolate/Peanut Butter:

6 ounces Stacy’s Simply Naked Pita Chips (can also use Stacy’s Cinnamn Sugar Pita Chips)
6 ounces white chocolate bark
2 ounces peanut butter chips (can also use milk chocolate for contrasting color)

Line baking sheet with waxed paper.
Melt white chocolate and peanut butter chips in separate bowls. Place melted peanut butter candy in a squeeze bottle or Ziploc bag (with tiny hole cut in corner.)
Spread pita chips in a single layer on top of waxed paper.
Pour melted white chocolate all over the top of the chips, spreading lightly if necessary to cover evenly. Place into the freezer for ten minutes to harden. Immediately drizzle melted peanut butter candy over the top in a pretty design. (Make sure it isn’t too hot or it will melt the white chocolate.)
Place back into the freezer once more, to harden again.
Crack apart with a fork and serve. Yummy!

VARIATIONS:

White chocolate - crushed M & M’s
White chocolate - blue, green, pink melting chocolate
White chocolate - dark chocolate
Dark chocolate - white chocolate
Milk Chocolate - crushed toffee candy

Shout out your own ideas! I’d love to hear them.

http://thepioneerwoman.com/cooking/2009/05/pita-chip-crunch/