Potato Chip Clusters
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
Serving: 1serving | Calories: 91kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 93mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg