About 3 large handsful potato chips, preferably ruffled
2 (4 ounce) Baker's German sweet chocolate bars
1 (12 ounce( container salted or salt-dry roasted peanuts or cashews
1 (12 ounce) package butterscotch chips (2 cups)
5 cups large marshmallows (50 marshmallows)
1 (16 ounce) jar spreadable chocolate fudge topping
2 prepared graham cracker pie crust shells
1 (4 ounce) chocolate candy bar to make chocolate curls, optional
Melt butter in a small saucepan. Pour popped popcorn into large paper bag.
Add salt to taste. Close and shake bag. drizzle in melted butter. Close bag
again and toss until popcorn is coated.
Melt the German chocolate bars over low heat in a small saucepan. Dip potato
chips halfway in. Set on wax paper to cool. Add the chips and nuts to the bag
and toss well. Set aside.
In a large nonstick skillet on low heat, or in a double boiler, melt butterscotch
chips with marshmallows. Stir often and don't let mixture burn. Set aside
to cool slightly.
In a large bowl place popcorn mix and then drizzle marshmallow/butterscotch
cream over popcorn and stir until well coated.
Spread the fudge topping evenly over the bottoms of both graham cracker
crust shells. Divide the popcorn mixture between the pie shells. Pile the popcorn
mix up a bit and then press it into the topping, just slightly.
To garnish, use a potato peeler to make chocolate curls to top off the pies,
or place a few chocolate-covered potato chips on top.
Let pies cool and serve slices with a small scoop of vanilla ice cream.