It’s another month of the peanut butter bash and I’m here to show off my crispy chocolate peanut butter candy bars. I got this awesome silicone mold the other day and was desperate to try it out. The nice older lady was telling me how it would be perfect for jello as I was checking out with it. I had no interest in putting jello in it then, but I’m pretty positive she’s right.
I bet you’ve already guessed what the ingredients were this month, but I want to tell you anyway. Peanut butter and potato chips! If you’ve been around for a little bit, you know I’m crazy for sweet and salty so I had to jump on this opportunity. Plus there’s peanut butter involved. <3
I had the recipe in mind when I picked up my potato chips. I went with some generic salty ripples for this recipe which was the best choice. I wanted a chip that would give me a nice crispy crunch even though it was packed in a peanut butter filling. I was afraid that the normal potato chips would absorb the oils and leave us with a soft, soggy filling leaving me with a big fail. No one likes a fail especially if it results in having to throw out peanut butter. That would be just gut wrenching.
I do realize that a lot of people do not have such an awesome silicone candy mold handy and probably won’t be buying one. It’s unfortunate, but understandable. If that’s the case, do not worry. I will be posting another version of these using an 8×8 pan instead. Stay tuned for those to be coming out maybe next week.
- 3 cups milk chocolate candy melts
- ½ cup crushed ripple potato chips
- ⅓ cup smooth peanut butter
- 2 T. butter, room temperature
- ¾ cup powdered sugar
- ¼ tsp. salt
- Place your chocolate candy melts in a glass microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving in 30 second intervals and stirring afterwards until the chocolate is completely smooth.
- Add about 1 - 1½ tablespoons of melted chocolate into each cavity. Spread the chocolate up the sides of the cavity and into the corners. Make sure that everything is coated well and there are no bare spots.
- Let the chocolate drive and work on the filling.
- In a medium mixing bowl, add in the crushed ripple potato chips, peanut butter, and butter. Stir until thoroughly incorporated.
- Add in the powdered sugar and salt. Stir until combined. I used my hands to incorporate the powdered sugar because it was quicker.
- Once the chocolate has hardened, fill each cavity with the peanut butter filling. Leave a small gap at the top of the cavity to cover with more chocolate.
- Once all 9 cavities are filled, add another layer of chocolate candy melts to each cavity. If the candy melts have harden, reheat them by microwaving them for 30 seconds and stirring.
- Using a spatula, spread the chocolate to evenly coat the cavities. Scrape off any excess chocolate.
- Let the chocolate dry completely.
- Pop the bars out of the mold.
Join us in the peanut butter fun over at The Peanut Butter Recipe Box Facebook Group! We would love to see you there! Check out the recipes we made while you’re at it!
Reese’s Potato Chip Cookie Bars from Kleinworth & Co.
Crispy Chocolate Peanut Butter Candy Bars from Cookie Dough and Oven Mitt
No Bake Peanut Butter Chocolate Potato Chip Cookies from Bake Then Eat
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