This post is in partnership with Frito-Lay. All opinions, as always, are my own. Thank you for supporting the brands that support Fork Knife Swoon!
If you spend any amount of time looking at food on the internet, you’ve probably come across the perfectly simple, indulgent treat known as chocolate-dipped potato chips. You may have even ventured to make them.
Well, we are taking chocolate-dipped potato chips to a whole new, deliciously sweet, salty, and crunchy level, with these chocolate peanut butter potato chip bonbons, and I think you’re going to love them.
I know this combination might sound weird, but I promise you that a.) I have not lost my mind, b.) I am not pregnant (sorry, Mom!), and c.) these luscious little bonbons taste like the very best version of a chocolate peanut butter cup – with an extra bit of crispy, ever-so salty crunch to their creamy, flavorful centers – and are just to-die-for.
These crunchy bonbons are super easy to make, and come together similarly to a classic truffle. Simply crush the potato chips, mix together the filling, roll into balls, chill, then dip in melted chocolate. No oven required, simple enough even for kiddos to help with, and a perfect crowd-pleasing sweet treat to cap off Summer barbecues.
You might not expect to (successfully) integrate classic potato chips into dessert. I know it’s unexpected, and to be honest, I wasn’t sure this idea was going to work. What science experiment had I dreamed up?
But, when you crush up the potato chips into delicious, crisp-ity crumbs, mix them with creamy peanut butter, a bit of powdered sugar, and nutty almond meal, then enrobe each lovely little bonbon in deep dark chocolate, you realize that this was a match made in heaven from the very beginning.
After one bite, I knew any previous doubts were completely unfounded. The potato chip crumbs add the perfect amount of subtle salt and crunch to the already unbeatable duo of chocolate and peanut butter. If you’re already a fan of chocolate peanut butter cups – or salted dark chocolate – these will be right up your alley.
I tested the recipe with several Lay’s varieties – classic, Kettle Cooked, and wavy – and found that the wavy chips maintained the best crumb texture. It probably goes without saying, but you’ll want to use original flavored chips. Hickory barbecue, or dill pickle and chocolate might be just a little too unique…
Either way, I hope you enjoy these salty-sweet, chocolate-y bites!
Crunchy Chocolate Peanut Butter Lay’s Potato Chip Bonbons
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 12 Bonbons 1x
for the peanut butter potato chip center
- 1/3 cup creamy peanut butter
- 1/2 cup confectioners (powdered) sugar
- 3–4 Tbsp almond meal/flour
- 3–4 Tbsp crushed Lay’s original potato chip crumbs, plus more for topping
- 6 oz bittersweet chocolate (60-70% cacao), chopped
- optional: 1 tsp coconut oil
- Line a sheet pan with parchment paper. Set aside.
- In a large mixing bowl, stir together the peanut butter and confectioners sugar until mixed. Add the almond meal and potato chip crumbs and stir until completely combined, and the dough is thick and scoop-able.
- Roll the dough into 12 balls (I like to use a cookie scoop to evenly portion the dough), and place on the prepared pan. Freeze for 15 minutes.
- Meanwhile, melt the chocolate in either a double-boiler over gently simmering water, or in a heat-proof glass bowl in the microwave. If using a microwave, heat in bursts of 30 seconds on medium power, stirring well and scraping down the sides of the bowl with a spatula after each increment, until the chocolate is completely melted and smooth.
- Dip the bonbons in the melted chocolate, one at a time, using two forks or a candy dipping tool to roll until evenly coated. Let the excess chocolate drip back into the bowl, then transfer the bonbons back to the baking sheet. Sprinkle with crushed potato chip crumbs, and let sit until the chocolate is set. Work in batches until all bonbons are coated. Enjoy!
Chocolate-dipping does take some practice, but using high-quality baking chocolate and a candy-dipping tool make a big difference. I like to transfer the melted chocolate to a small, deep bowl for easier dipping, and I find a teaspoon or two of coconut oil added to the chopped chocolate before melting helps to create really smooth and creamy chocolate (that doesn’t seize!)