| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 152 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 4 mg |
| Sodium | 19 mg |
Reviews
These are awesome! Also try with goldfish crackers instead of chips.
These are amazing. I froze them and served cold. They tasted even better. Everyone wanted the recipe. I accidentally used only 2 cups of powdered sugar and they tasted good, so I think I’ll do the same next time. I used a small cookie scoop to make the balls and dipped them in dark ghiardelli melting chocolate. It was very easy.
So unexpected! These are a fan favorite — nobody can eat just one. I’m now making them a 3rd time. The hardest thing about the recipe is waiting for the butter to soften. The only think I changed was swirling the chocolate across the balls (vs. fully covering them) since I wanted the pnut butter to be the star to the show… though, the crunch of the chocolate was perfect. Tip: If you have a mix master, use it. Otherwise, prepare to give your arm a work out.