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Author Notes: These perfect salty-sweet crunch masters can take any shape you wish (see steps 1 and 4), and can be as big or bite-sized as you please—it all boils down to how sweet you like your life. As a desserts addict, I cut large chunks and ended up with about 2 dozen bars. My sister could only eat like a literal nibble and then pass out from the sugar; her teenier squares would yield around 40 bites. —Kendra Vaculin
Makes a lot (see headnote)
- 9 ounces semisweet chocolate chips (about 3/4 of an average bag)
- 1 1/2 cups smooth peanut butter
- 3 cups roughly crushed potato chips (I used Ruffles; don’t go crazy crushing these! They will inevitably crush more when you’re stirring them into the melty chocolate mixture)
- 3 cups mini marshmallows
- Do you want to enjoy these suckers in square or wedge form? You must make a choice. For squares, line a rimmed baking sheet with parchment paper. For wedges, line two pie pins with parchment paper.
- In a large pot of low heat, melt chocolate and peanut butter together until smooth and shiny. Remove from heat.
- With a heatproof spatula, fold in chips and marshmallows until completely coated.
- If making square, dump the chocolaty mess onto the sheet and spread into a single flat layer with your spatula. For wedges, press this mess into the pie tins.
- Stick the baking sheet or pie tins in the fridge or freezer for a few hours, until hardened. Pull them out and slice them up, in squares or wedges and prepare to crunch your way to bizarre flavor combo bliss.
- Store these guys in the fridge or freezer with the layers separated by parchment paper. I’m not gonna tell you that they’re blow-your-mind awesome with a scoop of ice cream on top…but I’m also not NOT gonna tell you that either.
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