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Crunchy Chocolate Peanut Butter Potato Chip Bonbons | via forkknifeswoon.com

Crunchy Chocolate Peanut Butter Lay’s Potato Chip Bonbons

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 12 Bonbons 1x

Ingredients

Scale

for the peanut butter potato chip center

  • 1/3 cup creamy peanut butter
  • 1/2 cup confectioners (powdered) sugar
  • 34 Tbsp almond meal/flour
  • 34 Tbsp crushed Lay’s original potato chip crumbs, plus more for topping

chocolate coating

  • 6 oz bittersweet chocolate (60-70% cacao), chopped
  • optional: 1 tsp coconut oil

Instructions

  1. Line a sheet pan with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Notes

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!)