Peanut Butter and Potato Chip Truffles
- Level: Easy
- Yield: about 36 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 152
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 2
- Cholesterol
- 4
- Sodium
- 19
- Total: 50 min
- Active: 35 min
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
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.