You’ve heard of chocolate covered potato chips so why not chocolate covered Cheetos? They are sweet, salty, and slightly cheesy.
It’s National Cheese Doodle Day so you know what that means… a new Cheetos recipe! In case you thought my Caramelized Cheetos or Cheetos Marshmallow Crispy Treats weren’t weird enough, how about some Chocolate Covered Cheetos?
The idea blossomed from chocolate covered potato chips – if that salted snack can be delicious covered in chocolate, why not Cheetos? After all, most of that cheesy flavor is thanks to salt.
So of course, I had to try it.
Ingredients for Chocolate Covered Cheetos
- Flaky sea salt
You truly only need two ingredients to make Chocolate Covered Cheetos, which should be obvious by the name: chocolate and Cheetos (or whatever brand of cheese doodle you prefer). But I jazzed mine up a little bit with a sprinkle of flaky sea salt and Cheeto dust.
But let me tell you, that extra bit of sea salt made the difference as I tried them with and without. The extra dusting of Cheeto powder also helped them look “fancy” – as fancy as Chocolate Covered Cheetos could look.
What is Cheeto dust called?
Cheeto dust actually does have a name and it is Cheetle. I read once that the most unappealing part of eating Cheetos are “Cheeto fingers” – I’m sorry, what?
I think they meant to say the BEST part. Cheeto-lovers, tell me you don’t look forward to scraping that layer of cheetle off your fingers after you’ve polished off the bag. It’s a culinary delight.
Heck, half the reason I left part of the Cheetos uncoated was to make sure I would not be slighted by the absence of Cheeto fingers (the other half being it was easier to dip). But if you’d rather have chocolate fingers, be my guest and dunk them in.
So what do you think? Would you give these Chocolate Covered Cheetos a try? If you are also a fan of salt-sweet combinations this might be your new favorite thing.
Or maybe not. Just dip one Cheeto into some chocolate and try it out first. To be honest, that’s what I did before I committed to dipping the rest in chocolate. No sense wasting precious Cheetos without verifying first!
One year ago: Cheetos Walking Tacos
Two years ago: Cheetos Cheddar Arancini
Four years ago: Cheese Doodle Sushi
Five years ago: Cheetos Cookies
Eight years ago: Salted Caramel Peanut Butter Chocolate Chip Cookies
Nine years ago: Creamy Skillet Brussels and Corn
Ten years ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce
Eleven years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts
Twelve years ago: Spicy Cheetos Crusted Chicken
- 1 (8.5 oz.) bag of crunchy Cheetos*
- 12 oz. good dark chocolate, chopped
- Flaked sea salt, for garnish
- Line a cookie sheet with wax paper; set aside.
- In a heat-safe bowl over a pot of simmering water**, add 3/4 of the chocolate. Heat, stirring occasionally until the chocolate has melted.
- Keep the bowl over the water, but remove the pot from heat, and immediately stir in remaining chocolate until melted.
- Use tongs to dip the Cheetos one at a time 3/4 of the way into the chocolate, letting the excess drip off. Place prepared cookie sheet, sprinkle with extra Cheetos dust and/or flaked sea salt, and allow to cool until set***.
- Enjoy or store in an air-tight container at room temperature.
*I prefer crunchy but this could easily work with any other style. I also crushed the smaller bits of Cheetos for garnish. **Alternatively, you could microwave the chips in 30 second intervals, stirring in between time-points. ***2 hours room temperature or 15 minutes in the refrigerator.
Source: The idea was my own, but the recipe outline was adapted from AllRecipes.