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Potato Chip Desserts and Pull Apart Sandwiches

Peanut Butter and Potato Chip Truffles

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Peanut Butter and Potato Chip Truffles

Name: Peanut Butter and Potato Chip Truffles
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: about 36 truffles
Ingredients: 1 cup creamy peanut butter; 5 tablespoons unsalted butter, at room temperature; 2 1/2 cups confectioners' sugar; 1/2 teaspoon pure vanilla extract; 2 cups finely crushed rippled potato chips (about half of a 9-ounce bag), plus large pieces for topping; 12 ounces semisweet chocolate, chopped

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Level: Easy

Total: 50 min
Active: 35 min

Yield: about 36 truffles

Level: Easy

Total: 50 min
Active: 35 min

Yield: about 36 truffles

Ingredients

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1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

2 1/2 cups confectioners' sugar

1/2 teaspoon pure vanilla extract

2 cups finely crushed rippled potato chips (about half of a 9-ounce bag), plus large pieces for topping

12 ounces semisweet chocolate, chopped

Directions

Line a baking sheet with parchment paper. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed until smooth, 1 to 2 minutes. Gradually add the confectioners' sugar, then the vanilla; beat until the mixture comes together in clumps, 1 to 2 minutes. Add the crushed potato chips and beat until combined.
Roll the mixture into tablespoon-size balls (about 36); arrange on the prepared baking sheet. Refrigerate while you melt the chocolate.
Put the chocolate in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Let melt, stirring occasionally, about 10 minutes. Remove the bowl from the saucepan. One at a time, dip the truffles in the melted chocolate with a spoon, letting the excess drip back into the bowl, then return to the baking sheet. Push a large potato chip piece into each truffle. Refrigerate until the chocolate sets, at least 15 minutes, or freeze until ready to serve.