These perfect salty-sweet crunchmasters can take any shape (see steps 1 and 4) or size you like. My sweet tooth requested I cut mine into sizable chunks, and I ended up with 24 bars. If you decide to make two-bite nibbles instead, you'll yield about twice as many. —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 tins or round cake pans instead.
In a large pot over low heat, melt the chocolate and peanut butter together until smooth and shiny. Remove from the heat. With a heatproof spatula, fold in the chips and marshmallows until completely coated.
If making squares, 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 or cake pans.
Stick the baking sheet or pie tins in the fridge for 2 hours or freezer for 1, until hardened. Pull them out and slice them up into squares or wedges.
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.