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.
Tools You May Need
Photograph by Levi Brown
Tools You May Need
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