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.
Potato Chip Clusters
Many of the candies and sweets we enjoy around the holidays are rooted in memories and nostalgia. This recipe falls into that category of nostalgic Christmas candies. 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.
Helpful Tips for Making Potato Chip Candy Clusters
- You can make these potato chip clusters with all white chocolate, if prefered.
- The purpose of the shortening is to thin the chocolate making it easier to coat all of the ingredients evenly. You can substitute with 1 Tbsp coconut oil, if preferred.
- 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 to help them 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)
- If you prefer, you can use the same amount of white chocolate melting wafers, also found on the baking aisle in most grocery stores including places like Target and Walmart.
- You can substitute the peanuts for chopped pecans, walnuts, almonds or even, dried fruit, if preferred. When doing so, take a few minutes to toast the nuts in the oven to give them that added depth of flavor. Rule of thumb; Spread on a baking sheet and into a preheated 350°F oven for 6-8 minutes or until fragrant.
- These clusters will keep chilled for up to 2 weeks or frozen for 2 months.
I’ve noted, when making this candy, ruffled potato chips do best. No particular brand, they just seem to hold up better. Enjoy these at the holidays or any occasion when quick sweets are on the menu. You may also enjoy this recipe for potato chip chocolate fudge from White Lights on Wednesday.
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Helpful Kitchen Items:
Potato Chip Clusters
- 3 (4 oz each) white chocolate baking bars i.e. Ghiradelli chopped
- 1 cup butterscotch baking chips
- 1 Tbsp solid vegetable shortening
- 2 cups crushed wavy potato chips
- 1/2-3/4 cup salted peanuts (roughly chopped)
- Line 2 large baking sheets 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 Tbsp to drop in clusters onto wax paper lined pans. Chill for 2 hours or until set.
- Store leftovers in an airtight container chilled, bring to room temperature for serving.
- May be frozen for up to 2 months.
- 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 Tbsp coconut oil in place of shortening, if desired.