Peanut Butter and Potato Chip Truffles
Level: Easy | Yield: About 36 truffles | Total Time: 50 min | Active Time: 35 min
Nutritional Information
Per Serving (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
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
Step 1: Place a sheet of parchment paper on a baking tray. In a large bowl, mix together the peanut butter and butter using a mixer set to medium speed until the blend is smooth, about 1 to 2 minutes. Slowly incorporate the confectioners' sugar, then add the vanilla extract, beating until the mixture forms clumps, about 1 to 2 minutes. Stir in the crushed potato chips until evenly distributed.
Step 2: Shape the mixture into tablespoon-sized balls (about 36 in total) and place them on the lined baking sheet. Chill in the refrigerator while preparing the chocolate.
Step 3: Place the chopped chocolate in a medium-sized heatproof bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Allow the chocolate to melt, stirring occasionally, for about 10 minutes. Remove the bowl from the saucepan. One by one, use a spoon to dip each truffle into the melted chocolate, letting any extra chocolate drip off, then return the truffle to the baking sheet. Press a large potato chip piece into the top of each truffle. Refrigerate until the chocolate hardens, at least 15 minutes, or freeze until ready to serve.
Photograph by Levi Brown
