SALTY CRUSH RECIPES

Steps:

• Line a rimmed baking sheet with parchment paper or foil. Set aside.
• In a large bowl, place Corn Chex, Rice Chex, pretzels, Cheez-Its, and Wheat Chex. Stir gently to combine.
• In a separate small bowl, whisk together melted butter, brown sugar, honey, and kosher salt until well combined and smooth.
• Pour butter mixture over cereal mixture; stir gently to thoroughly coat. Spread mixture in an even layer on the prepared baking sheet.
• Bake at 300℉ for 30 minutes, stirring every 10 minutes.
• Remove pan from oven. Allow to cool completely, about 30 minutes, stirring occasionally and breaking up clumps with your hands.
• Once cooled, stir in Reese's Pieces.
• Store in an airtight container at room temperature for up to about 1 week.
• Don't skip lining the baking sheet with parchment paper or foil! This stuff gets sticky as it bakes, and lining the pan saves a lot of elbow grease at clean-up time.
• You can substitute M&Ms for Reese's Pieces, if you'd like.

Steps:

• Preheat the oven to 350°F [180°C]. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, combine the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.
• Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula.
• In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1 1/2-tablespoon balls with a cookie scoop or measuring spoon, rolling each ball in the leftover crushed chips, and evenly place 12 on the prepared baking sheet.
• Sprinkle each cookie with flaky sea salt, and bake for 8 to 10 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and press down on each cookie with a spatula to slightly flatten.
• Repeat with the remaining cookie dough.
• Let cool briefly and serve warm, because who doesn't love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to 3 days.