Nutty Chocolate Potato Chip Crunchies

Just so you know - there is no way to make this recipe look like anything other than brown lumps.

When I made this yesterday, I was so disappointed because I didn't like it that much and I hate trying new recipes that end up gross, because it's such a waste of ingredients.

But today, after letting it sit all night, it taste totally different and it's actually quite good. So don't despair if you don't like it at first. Big Guy and all the kids liked it from the beginning.

Ingredients:
12 oz bag milk chocolate chips
12 oz bag semisweet chocolate chips
1 Tablespoon vegetable shortening
1 cup chopped cashews
1 cup chopped macadamia nuts (I used peanuts)
3 cups crushed crinkle-sliced potato chips (such as Ruffles)

Cover a cookie sheet with waxed paper and set aside. In large microwave-safe bowl melt all chocolate chips with the shortening, on high, stirring every 30 seconds until melted and smooth. Mix in nuts and potato chips, stirring and folding until well coated. Spread evenly on prepared cookie sheet; let stand until firm. When firm, break into pieces. Store in airtight container up to 3 days.