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
a lot (see headnote)
semisweet chocolate chips (about 3/4 of an average bag)
1 1/2 cups
smooth peanut butter
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)
In This Recipe
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.