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Prep time
10 minutes
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Cook time
1 hour
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Makes
a lot (see headnote)
Author Notes
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
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Ingredients
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9 ounces
semisweet chocolate chips (about 3/4 of an average bag)
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1 1/2 cups
smooth peanut butter
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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)
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3 cups
mini marshmallows
Directions
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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.
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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.
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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.
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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.
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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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