Potato Chip Chocolate Crunch Clusters
Melted chocolate coats potato chips, pretzels, and peanuts for a fast sweet-salty freezer treat.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 10 · Difficulty: Easy · Rating: 4.8/5 (109 reviews)
INSPIRED BY
An original Tastelicious no-bake dessert built around the sweet-salty snap of chocolate and ridged potato chips.
Story
Theo has a soft spot for desserts that can travel in a paper bag without falling apart. Chocolate, potato chips, pretzels, and peanuts bring the whole roadside snack counter together in one crunchy cluster. Make a tray before the movie starts and watch them disappear.
By Theo
Ingredients
- 8 ounces semisweet chocolate, chopped
- 2 cups coarsely crushed ridged potato chips
- 1 cup mini pretzels, lightly crushed
- 1/2 cup roasted salted peanuts
- 1 tablespoon creamy peanut butter
- 1/4 teaspoon flaky sea salt
- 2 tablespoons toasted coconut flakes
- Parchment paper for the tray
Instructions
- Line a large baking tray with parchment and clear a level spot in the refrigerator.
- Melt the chocolate and peanut butter in a heatproof bowl over a saucepan of barely simmering water, stirring until smooth.
- Fold in the potato chips, pretzels, and peanuts until every piece is lightly coated.
- Drop heaping tablespoons of the mixture onto the parchment, leaving space between each cluster.
- Sprinkle the clusters with flaky salt and toasted coconut while the chocolate is still wet.
- Chill for 20 minutes until firm, then store the clusters in an airtight container.
Chef Tips
- Use ridged chips for extra texture and fewer broken crumbs.
- Keep the water below a simmer so the chocolate stays smooth.
- Make smaller clusters for a party tray or lunchbox treat.
- Store chilled in warm weather so the chocolate stays snappy.
Cook's Notes
- **Chocolate:** Melt gently over barely simmering water.
- **Crunch:** Fold in the chips last so they keep their shape.
- **Storage:** Chill in warm kitchens for the cleanest bite.