Are you looking for a snack that packs a punch of flavor and texture in every bite? Look no further than Kitchen Sink Bars, a sweet and salty treat that will satisfy all of your cravings. This easy-to-make recipe combines Utz Original Potato Chips and Utz Thin Pretzels with a variety of sweet and savory ingredients to create a bar that is truly unforgettable. Whether you're looking for a tasty snack to share with friends or just want to treat yourself, these bars are the perfect solution.

To start, you'll need a 9x13 inch baking dish, and a mixture of Utz Original Potato Chips and Utz Thin Pretzels. Crush the chips and pretzels into small pieces and set aside. Next, melt 1 cup of unsalted butter in a saucepan over medium heat. Once melted, add 2 cups of brown sugar and 1 cup of corn syrup, stirring until combined.

In a separate bowl, mix together 2 cups of quick oats, 1 cup of flour, 1 tsp of baking powder, and a pinch of salt. Stir in the melted butter mixture until well combined, then fold in the crushed chips and pretzels. Spread the mixture evenly into your prepared baking dish and bake in a 350°F oven for 25-30 minutes, or until golden brown.

Once your Kitchen Sink Bars are out of the oven, sprinkle a handful of your favorite sweets on top. We recommend using M&Ms, chocolate chips, or chopped up candy bars for an extra burst of sweetness. Let the bars cool for a few minutes, then cut into squares and enjoy!

With their crunchy texture and irresistible flavor, Kitchen Sink Bars are the perfect snack for anyone who loves a good balance of sweet and salty. Whether you're a fan of Utz Original Potato Chips or Utz Thin Pretzels, this recipe is sure to satisfy. So why wait? Give Kitchen Sink Bars a try today and see for yourself why they're a hit with snack lovers everywhere!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups crushed Utz Original Potato Chips
• 1 1/2 cups crushed Utz Thin Pretzels
• 1 cup semisweet chocolate chips
• 1 cup chopped nuts (optional)
• 1/2 cup peanut butter chips (optional)

Directions:

1. Preheat oven to 375°F and grease a 9x13 inch baking pan.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture until just combined.
5. Stir in the crushed Utz Original Potato Chips, crushed Utz Thin Pretzels, chocolate chips, and nuts (if desired).
6. Spread the batter evenly into the prepared pan. Sprinkle peanut butter chips over the top (if desired).
7. Bake for 20-25 minutes or until the edges are golden brown.
8. Allow to cool in the pan for 10 minutes before slicing into bars.

Enjoy your delicious Utz Kitchen Sink Bars!

Irish Stout Beer Cheese Dip Recipe

8 ounces sharp cheddar cheese (Note: We suggest grating a block of cheese for this recipe. Pre-shredded cheese has a coating to discourage clumping, and this prevents the cheese from melting properly.) 4 ounces cream cheese 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 tablespoon spicy brown mustard 1 12 oz. Irish stout 1 cup whole milk Kosher salt

1. Grate the cheddar cheese on a grater with large holes. Cut up the cream cheese into ½-inch cubes. Set aside.
2. Melt the butter in a saucepan on medium heat until bubbling. Whisk the flour in a little at a time until fully combined. Whisk in the garlic powder, onion powder, and mustard.
3. While continuing to whisk, pour in the Irish stout and then the milk. Whisk often for a few minutes until thickened.
4. Turn heat to low. Add in the cheddar cheese and whisk until fully melted. Repeat with the cream cheese. Add salt to taste.
5. Serve immediately alongside your favorite flavor of TORTIYAHS!

This baked macaroni and cheese recipe comes from our very own Sam Hogan! It's a favorite recipe around here with its combination of cheeses that melt into a rich and creamy sauce. The recipe is incredibly customizable and you can replace the breadcrumbs and flour with more Utz Original Potato Chips and a gluten free flour for a gluten free recipe.

Ingredients

• 16 oz. cavatappi or large elbow macaroni
• 3 tbsp butter
• 3 tbsp flour
• 2 ½ cups milk
• ¼ tsp salt
• ½ tsp ground black pepper
• 16 oz smoked gouda, shredded
• 16 oz aged white cheddar cheese, shredded
• ¼ cup breadcrumbs
• ¼ cup crushed Utz Original Potato Chips

Directions

1. Cook pasta to al dente texture according to package directions. Drain and set aside.
2. Preheat oven to 375˚F.
3. In a medium saucepan, melt butter. Stir in flour then gradually stir in milk. Cook, stirring constantly over medium heat until sauce thickens. Stir in salt and pepper. Add cheese and stir until cheese melts.
4. Spoon drained pasta into a greased 9 x 13 baking dish. Pour cheese sauce over pasta and gently fold in sauce until mixed well. Top with breadcrumbs and crushed chips.
5. Bake 20 minutes at 350 ˚F. Broil for additional 2-5 minutes until topping golden brown. 

They're so easy to make, they'll soon become a favorite appetizer on your party menu. They're bursting with crispy bacon flavor with melted cheese and a spicy jalapeño finish. This recipe is super easy to make and only has 7 ingredients. Plus, unlike the jalapeño poppers you might get at the store, these are easy and quick since they're baked in the oven instead of deep frying them.

Ingredients

• 10-12 medium jalapeño peppers
• 3 cloves of garlic, minced
• 8 oz Monterey Jack cheese, shredded
• 8 oz cream cheese, softened
• ½ small yellow onion, minced
• 3 tbsp cilantro, plus more for garnish
• ½ bag of Utz Kettle Classics Jalapeño Chips, crushed

Directions

1. Preheat oven to 375˚F.

2. Arrange bacon on rimmed baking sheet in single layer and bake for about 35 minutes or until bacon has reached desired crispness. Once cooked, remove and allow to cool slightly.

3. While bacon is in oven, prepare peppers. Half peppers and remove seeds. Place on a baking sheet with cut side up and set aside.

4. Once bacon has cooled enough to handle, crumble or chop into small pieces.

5. In a bowl, mix garlic, Monterey Jack cheese, cream cheese, onion, cilantro and bacon until combined.

6. Scoop about 1-2 tablespoons of the filling into the pepper halves, scraping off the excess for a smooth, flat surface. Repeat until all peppers have been filled.

7. Table 1-2 tablespoons of crushed chips and place on top of the filling of each pepper, pressing slightly to make sure they will not fall off during baking.

8. Return peppers to the backing sheet. Bake for 5 minutes until the filling has started to melt and then turn on the broiler and broil briefly just until the filing bubbles. Watch carefully as to not burn the chips.

9. Remove from the oven, sprinkle with cilantro and serve immediately.

• 12 slider buns, split
• 4 cups cooked chicken, shredded
• 1/2 cup BBQ sauce
• ½ yellow onion, diced
• 6 strips cooked bacon, chopped
• ½ c mayonnaise
• 2 cups mild cheddar cheese, shredded
• 1 ½ cups Utz Ripples BBQ Chips
• 2 tablespoons fresh cilantro leaves, roughly chopped
• 2 tablespoons unsalted butter
• Fresh ground black pepper as desired

Directions

1. Preheat oven to 350˚F. Prepare a 9X13 baking dish with parchment paper. Lightly spray paper with non stick cooking spray.
2. Place bottoms of slider buns in the prepared baking dish.
3. In a small bowl, combine shredded chicken, diced onions, bacon, mayonnaise, and a 1/4 cup of BBQ sauce. Mix until completely coated. Spread chicken equally across the buns. Top with remaining BBQ sauce.
4. Evenly sprinkle cheddar cheese and 1 tablespoon cilantro across the chicken topped sliders. Add pepper as desired.
5. Place Utz Ripples BBQ Chips on top of cheddar cheese and cilantro.
6. Place the top buns on top of the sliders.
7. Cover with foil and bake for 15 minutes.
8. While baking, melt the butter. Add remaining cilantro and set aside.
9. Remove foil from the pan. Brush each bun with butter mixture. Bake, uncovered, for another ten minutes, until tops are golden. Serve immediately.

8 oz softened Cream Cheese

8 oz Sour Cream

1 Packet of Taco Seasoning 

Salsa

Jalapenos/ bell peppers

Shredded lettuce 

Mexican cheese

Instructions:

Combine cream cheese, sour cream and taco seasoning. Spread evenly on the bottom of a serving dish. Top with a layer of salsa, jalapenos/ bell peppers, shredded lettuce and Mexican cheese. Serve with TORTIYAHS!

Ingredients

• 1 stick butter
• 1/3 cup sugar
• ½ cup light brown sugar
• 1 egg
• 1 tsp vanilla
• 1 ½ cups flour
• ¾ tsp baking soda
• 2/3 cup creamy peanut butter
• 1 egg white, lightly beaten
• 2 cups crushed Utz Original Potato Chips
• ½ cup fruit jam or filling of your choice

Directions

1. Preheat oven to 375˚F.
2. Cream butter, scraping down sides of the bowl and add both sugars. Cream together, about 3 minutes.
3. Add the egg and vanilla and continue to mix.
4. In a mixing bowl, sift together the flour and baking soda.
5. Add the flour mixture to the sugar mixture and stir until just combined. Add the peanut butter and mix until well combined.
6. Roll heaping tablespoon sized balls of dough and toss in the egg whites followed by the crushed potato chips, until well coated.
7. Place balls onto a parchment lined baking sheet. Gently press your finger into the center of the dough.
8. Place into the oven and bake for 12 to 15 minutes or until cookies have spread and baked through.
9. Allow cookies to cool before filling with a small amount of jam or filling. Once cookies have been filled, se aside and allow cookies to set.

Ingredients

Crust

• 1 ½ cups flour
• ½ tsp salt
• ¼ cup shortening
• ¼-1/3 cup ice water

Filling

• 2 large eggs
• 1 cup light corn syrup
• 2 Tbsp salted butter, melted
• ½ cup light brown sugar, packed
• 2 Tbsp bourbon
• 1 tsp vanilla or orange extract
• Zest of one large orange
• ½ tsp cinnamon
• ¼ tsp kosher salt
• 2 cups pecans
• ¾ cup Utz Mini Pretzels or Butter Waffles
• ¾ cup bittersweet or dark chocolate chips

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. For the crust, in a medium bowl stir together flour and salt. Using a pastry blender or your hands, add in shortening and butter until pieces are pea-size.
3. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork or hands until hydrated. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the mixture begins to come together. Gather dough into a ball and knead gently until it holds together.
4. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle.
5. Fold pastry into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it.
6. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Refrigerate until ready to fill.
7. For filling, in a large bowl, whisk together eggs, corn syrup, butter, vanilla, brown sugar, orange zest, cinnamon, and salt.
8. Stir in pecans, pretzels, and chocolate chips. Spoon mixture into prepared pie crust.
9. Bake for 30 minutes.
10. Cover pie with foil and bake until filling is puffed and center is just set, 15-20 minutes more.
11. After removing from the oven, zest more orange on top of pie.
12. Transfer pie to a wire rack and let cool to room temperature.

Ingredients

• ¾ cups butter, melted
• 3 tbsp sugar
• 1 (6 oz) pkg strawberry gelatin
• 2 cups boiling water
• 2 cups sliced strawberries (thawed if frozen)
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1 cup whipped topping
• 2 cups coarsely crushed Utz Mini Pretzels

Directions 

1. Preheat oven to 400˚F.
2. In medium bowl, combine pretzels, butter and sugar. Press into 9 x 13 baking pan. Bake for 8 – 10 minutes but do not overbake. Cool on wire rack.
3. Next, in a small bowl, beat whipped topping, cream cheese and powdered sugar until smooth. Spread over pretzel crush and refrigerate until chilled.  
4. In a large bowl, dissolve gelatin in boiling water. Slowly stir in sliced strawberries and chill until partially set, about 30 minutes.
5. Carefully spoon gelatin filling over whipped topping layer. Chill until firm, 4-5 hours.

INGREDIENTS:

4 ripe avocados

Lime juice

1 tsp chili powder

½ tsp coriander

¼ tsp cayenne

Black pepper and salt to taste

Diced tomato

Diced red onion

½ cup cilantro

Jalapeno

1 large clove of garlic, diced

1-3 tsp tequila

INSTRUCTIONS:

1. Add lime juice and avocado to a bowl and mash leaving some chunks.

2. Add the coriander, chili powder, cayenne, pepper. Mix thoroughly.

3. Stir in the remaining ingredients, being careful not to overmix. Grab your favorite drink and a bag of TORTIYAHS! and enjoy!

Ingredients

• 1 cup of all-purpose flour + 1 Tablespoon Seafood Seasoning (Maryland Style) – Mix well, and put into a zip bag or a bowl.
• 3 large eggs – well beaten or – 1 cup of liquid egg substitute. Hold in a bowl.
• 1 cup of finely crushed Utz Crab Chips + 1 cup of Panko Breadcrumbs + 1 cup of Corn Flake Crumbs + 2 Tablespoons Seafood Seasoning (Maryland Style) – Mix well, and put into a bowl.
• 2 boneless/skinless chicken breasts or 4 boneless/skinless chicken thighs cut into bite sized pieces.

Directions

Breading Procedure:

1. Add the chicken to flour and seafood seasoning in the plastic bag or bowl and toss until well coated.
2. Remove half of the flour coated chicken and dip into the beaten egg/seafood seasoning mixture.
3. Transfer the egg dipped chicken into the crumb mix (potato chips + panko + corn flakes) coat each piece evenly.
4. Repeat steps 2 and 3 until all the chicken is breaded. Hold all the chicken on a flat sheet pan in preparation for pan frying.

Frying procedure:

1. In a large frying pan, add equal parts of vegetable oil and olive oil so that the pan contains at least 2 inches of oil. Heat to medium – high temperature.
2. Once oil is hot, gently place the breaded chicken in the oil and fry until each side is golden brown. Turn each piece carefully so not to remove breading. Frying in small batches will help evenly cook the chicken.  Chicken should reach an internal temperature of 180 degrees when tested with a meat thermometer.
3. Remove chicken from the pan and drain excess oil on a wire rack or on paper towels.
4. Serve hot- ENJOY!

These Utz Crispy Oven Fried Onion Rings are super easy to make, and so crispy. These only take a few minutes to throw together and 16 minutes total in the oven, so you can have these ready for surprise guests or as a quick appetizer before your next party! They're incredibly easy to customize too, since you can mix your favorite spice blend into the flour to flavor your onion rings without burning the spices in the oven! You can even use different flavors of Utz potato chips to mix things up!

We love using our Utz Kettle Classics Smokin' Sweet Crab chips for the perfect appetizer before digging into some crabs with friends. Want to heat things up? Try using Utz Red Hot potato chips and an extra dash of cayenne pepper! Or try using Utz Fried Dill Pickle Ripples if you've got some burgers on the grill. The onion and dill flavors in the onion rings pairs perfectly with the best summer cookout dishes.

Ingredients

• 2 cups all-purpose flour
• 1 tsp cayenne pepper
• 1 tsp ground black pepper
• 3 tsp salt
• 1 cup plain yogurt
• 2 eggs
• 1 cup panko breadcrumbs
• 2 cups crushed Utz potato chips
• 6 tbsp olive oil
• 2 large yellow sweet onions, peeled and sliced to ½ inch thickness

Directions 

1. Preheat oven to 400˚F. Place parchment paper onto baking sheet, drizzle with olive oil and place sheet in oven for approximately 8 minutes.
2. In a medium bowl, combine flour, cayenne pepper and 2 teaspoons of salt.  In a separate bowl, whisk together yogurt and eggs. Add half of the flour mixture to yogurt mixture and beat until smooth.
3. Combine panko, potato chips and remaining salt in a bowl or shallow dish.
4. Lightly dredge onion rings in flour mixture and then drop into to the yogurt mixture. Shake off excess batter and then dredge in the panko/potato chip mixture to coat evenly.
5. Carefully arrange onion rings on prepared baking sheet, allowing space in between. Bake about 8 minutes and then flip. Bake an additional 8 minutes or until golden brown and crispy. Salt to taste.

Variations

1. For a gluten free recipe, substitute the all-purpose flour for a gluten free flour and the breadcrumbs for gluten free breadcrumbs.

A special thanks to our own Craig Laughman for sending in this recipe!

Ingredients

• 8-10 medium potatoes
• ½ cup onion, diced
• 4 tbsp butter, melted
• 1 cup sour cream
• 1 ½ cups shredded cheddar cheese
• ¼ tsp onion powder
• ¼ tsp garlic powder
• 1 tbsp parsley
• Salt & pepper to taste

Directions

1. Preheat oven to 350 ˚F.

2. Boil 8-10 potatoes in large stockpot. Cool, peel and shred. Set aside.

3. In medium bowl mix melted butter and sour cream. Add remaining ingredients and mix.

4. Add shredded potatoes and toss.

5. Pour into greased 9x13 glass casserole dish. Bake for 60 minutes.

Variations

1. Replace the 1 1/2 cup of shredded cheddar cheese with 1 1/2 cup of shredded Mexican cheese. Add 1/2 tsp of paprika and 1/4 tsp of chili powder with the rest of the spices. Top with crushed Utz Kettle Classics Potato Chips, Smokin' Sweet BBQ!
2. Want to up your onion and garlic flavor? Try adding crushed Utz Onion & Garlic Potato Chips as a topping!

Do you make a recipe like this? How would you customize this dish? Let us know in the comments or by tagging us on social media @UtzSnacks!

Ingredients

• 6 corn on the cob, husked
• 1/3 cup of mayonnaise
• 1/3 cup of sour cream
• 1 clove of garlic
• Zest and juice from one lime
• ½ tsp paprika
• ½ tsp chili powder
• ¼ cup of cilantro, chopped
• Grated Queso Fresco

Directions

1. Preheat the grill to 400˚F.
2. Mix mayonnaise, sour cream, garlic, lime zest, lime juice, paprika and chili powder in a small bowl. Set aside. 
3. Place husked corn directly on the grill. Rotate corn every few minutes until charred, about 10 -12 minutes.
4. Remove corn from grill and brush with mixture.
5. Sprinkle cobs with queso fresco and top with chopped cilantro.