These Potato Chip Clusters are the epitome of quick and easy candies. They feature that sweet and salty flavor combination that moves them to the top of the oh-so-yummy desserts to make.

Easy Potato Chip Clusters Recipe

Many of the candy and sweets we enjoy around the holidays are rooted in memories and nostalgia. This recipe falls into that category of nostalgic Christmas confections. It's been around for eons, and it can also be made with all white chocolate or a combination of flavors, as I do in this recipe. The addition of butterscotch gives it just a little something special. Butterscotch is sometimes overlooked at the holidays, and this is the perfect opportunity to add variety to your favorite holiday sweets.

How to Make the Best Potato Chip Clusters Recipe

If you're not much on baking and prefer to make simple sweets instead, this five ingredient recipe for potato chip clusters was made for you. They're crunchy, salty and sweet with a retro flavor combination that seems to appeal to everyone.

Ingredients you'll need to make homemade Potato Chip Candy Clusters: Chopped white chocolate bars, butterscotch flavored baking chips, vegetable shortening wavy potato chips and peanuts.
You can omit the butterscotch chips and make these potato chip clusters with all white chocolate in the same amount.
Why shortening? The purpose of the shortening is to thin the melted chocolate making it easier to coat all of the ingredients evenly. You can also substitute the shortening with 1 tablespoon of coconut oil.
Some brands of chocolate melt better than others. I highly recommend using a good quality chocolate that will melt smoothly.
The baking chips that we're all familiar with have had stabilizers added so they'll keep their shape when baking in cookies, cakes and muffins. Depending on the brand, some chocolate chips melt more smoothly than others. I used Ghiradelli white baking chocolate for this recipe. (Affiliate)
You can use the same amount of white chocolate melting wafers in place of chopped white chocolate baking bars. These can also found on the baking aisle of most grocery stores, including places like Target and Walmart.
Please note, when making these potato chip clusters that ruffled or wavy potato chips do best. They don't have to be a particular brand of chips, but the wavy shape seems to hold up better to the melted baking chips.
You can substitute the peanuts with chopped pecans, chopped walnuts , chopped almonds or even dried fruit, if that's your preference. When doing so, take a few minutes to toast the nuts in the oven to give them that added depth of flavor.
How do you roast nuts? Spread chopped nuts on a baking sheet in a single layer then place into a preheated 350°F oven. Roast for 6-8 minutes or just until fragrant.
Drop the potato chip clusters onto a wax paper lined baking pan then place them into the refrigerator to dry and set.
These potato chip clusters will keep in an airtight container chilled in the refrigerator for up to 2 weeks or they can be frozen for 2 months.

More Southern Style Candy and Sweet Treats to Make

Enjoy these potato chip clusters at the holidays or any occasion when quick and easy sweets are on the menu. More delicious recipes you may like to try:

Fluffy Southern Divinity Candy is a holiday staple.
Chocolate Toffee Cashew Clusters are a homemade candy that takes minutes to make.
Two bite candy coated Pecan Balls.
Chocolate Dipped Scotcheroo Bon Bons can be decorated with colorful sprinkles to suit any occasion.
You may also enjoy this recipe for Potato Chip Chocolate Fudge from White Lights on Wednesday.

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Potato Chip Clusters

Prep Time15

Chill time2

Total Time2 15

Course: Candy, Dessert

Cuisine: American

Keyword: potato-chip-candy, potato-chip-clusters, potato-chips

Servings: 36 clusters

Calories: 91kcal

Ingredients

3 (4 oz each) white chocolate baking bars i.e. Ghiradelli chopped
1 cup butterscotch baking chips
1 tablespoon solid vegetable shortening
2 cups crushed wavy potato chips
½-3/4 cup salted peanuts (roughly chopped)

Instructions

Line 2 large baking pans with wax paper.
In a double boiler over simmering water, melt together white chocolate, butterscotch chips and shortening until smooth. This will take several minutes.
Remove from the heat, add potato chips and peanuts. Mix until evenly distributed and ingredients are coated.
Use a tablespoon to drop in clusters onto wax paper lined pans. Chill for 2 hours or until set.
Store leftovers in an airtight container chilled in the refrigerator. Bring to room temperature for serving.
These potato chip clusters can be frozen for up to 2 months.

Notes

I find it helpful to leave the bowl over the hot water while dividing into clusters, to keep the mixture warm while you work.
You can substitute 1 tablespoon coconut oil in place of shortening, if desired.

Nutrition

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