How do you improve on a classic? Add the salty crunch of a potato chip!
Watch the video here.
INGREDIENTS
256g (9 ounces) chocolate or melting wafers
135g (1/2 cup) peanut butter
32g (1/4 cup) powdered sugar
1/8 teaspoon salt
12g (3 Tbsp) crushed potato chips
SUPPLIES
A bowl
A wire rack
Some molds
A spoon or spatula
A cutting board lined with SilPat, parchment, or waxed paper
DIRECTIONS
Temper the chocolate or melt the wafers
Fill the molds almost to the top with the melted chocolate, then use your spoon to get the chocolate all the way up the sides.
Turn them over onto a wire rack, and free your inner Tito Puente to help them drain.
Clean the rack and the top of the molds, then let the chocolate set.
In a bowl, combine the peanut butter, powdered sugar, and salt, then stir them together until they’re well-mixed.
Gently fold in the crushed potato chips, trying not to crush them any further.
Place a dollop of peanut butter mixture into the mold cavity filling it almost to the top. Be sure and leave room for the top layer of chocolate.
Remelt the chocolate that you drained from the molds and spoon the chocolate into the mold cavities, filling them to the top, making sure that the filling is completely covered.
Gently tap the mold against the counter to smooth out the tops.
Let them rest on the counter until the chocolate is fully set. then remove the cups from the molds.
