Graza

Add butter to a small pot over medium heat. Once butter has melted, add the milk powder and whisk, breaking up any small bits of milk powder.

Continue stirring the butter, scraping up as much of the milk solids from the bottom of the pan as possible. Once butter is foamy and fragrant, watch carefully as the milk solids begin to brown. Decrease the heat if it is browning too quickly. You want a deep amber brown color and nutty aroma.

Add chopped white chocolate and maple syrup to a heat safe bowl. Top with browned butter and allow the mixture to sit for at least 2 minutes so the chocolate can melt.

Whisk mixture together until you get a smooth, cohesive glaze. If there are still some white chocolate bits, place the mixture in the microwave for 15 second intervals.

In your largest mixing bowl, add the Classic Sea Salt Olive Oil Chips, mini pretzel twists, and mini chocolate chip cookies.

Pour your white chocolate brown butter glaze over the chip mixture, and gently toss with your hands until everything is evenly coated.

Add chopped milk chocolate bar and coconut oil to a microwave safe bowl. Melt in 30 second increments until chocolate has melted. Whisk to combine and set aside.

Add unwrapped soft caramels plus 1 tsp water in a nonstick pan over low heat. Whisk together until the caramels have melted and the mixture is combined and smooth. Set aside. 

To a large serving platter, add the chips, stacking as vertical as possible.

Finish by topping with a drizzle of your melted milk chocolate and melted caramel candies. Optional: top with flaky salt. Serve immediately and enjoy!