Potato Chip White Chocolate Buckeyes Recipe
Potato Chip White Chocolate Buckeyes might very well be gilding the lily, but we don’t care. They’re absolutely irresistible.
Ingredients
- 1 cup Creamy Peanut Butter
- 6 tablespoons Butter at room temperature
- 2 1/2 cups Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 1/4 cups Finely Crushed Rippled Potato Chips divided
- 16 ounces White Chocolate Almond Bark broken into pieces
Instructions
- In a large mixing bowl, beat peanut butter and butter until smooth.
- Gradually add the powdered sugar, beating until combined.
- Add vanilla.
- Add 2 cups potato chip crumbs, and beat until combined – dough should roll into balls easily.
- Line a large baking sheet with parchment paper.
- Using a spoon or cookie scoop, scoop dough by tablespoonful, and roll into balls.
- Place in the freezer for 15-20 minutes.
- Meanwhile, melt the chocolate.
- Heat chocolate in a medium saucepan over low heat until melted and smooth.
- Using a fork or toothpick, dip balls one at a time into the melted chocolate, let the excess drip off, and return it to the baking sheet to set.
- Using remaining 1/4 cup potato chip crumbs, sprinkle each truffle with crumbs.
- Allow to set before serving, about 10-15 minutes.