Potato Chip and Hot Fudge Sundaes

Make the chocolate-dipped potato chips: Line a tray or baking sheet with waxed paper and set aside. Place chocolate chips in a stainless steel bowl. Place the bowl on top of a saucepot with about 2 inches of simmering water. Make sure the bottom of the bowl does not touch the water. Stir until chocolate is melted. Alternately, you may place the chocolate chips in a microwave-safe bowl. Microwave the chocolate for 2 minutes on high, then stir until melted.

Dip one side of a potato chip in melted chocolate. Use a rubber spatula to scrape off excess chocolate and place the potato chip on the lined tray. Let sit at room temperature to set. Repeat with the remaining potato chips.

Make the hot fudge sauce: melt 1/4 cup butter in a saucepan over medium heat. Stir in chocolate chips and salt. Stir constantly until chocolate chips are melted.

Add sweetened condensed milk and stir until well-blended. Don't overcook. Remove from heat; mix in vanilla extract and 2 tablespoons butter. Let cool for a few minutes.

To assemble, place 2 to 3 scoops of ice cream in a serving bowl. Drizzle hot fudge sauce and top with 2 chocolate-dipped potato chips. Repeat with remaining ingredients to make a total of 6 servings. Serve immediately.

TIP: Store leftover hot fudge sauce in an airtight container and refrigerate for up to one month.