Ingredients:
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Chocolate.
I recommend using a dark or semi-sweet variety. If you need an allergy-friendly chocolate both Sunspire and Enjoy Life Foods make great options! -
The Good Crisp Bagged Crinkle Cut Chips (Original flavor).
This recipe is usually made with Chex Cereal but we think its better with The Good Crisp Chips! -
Peanut Butter.
You can substitute any nut or seed butter if you’re allergic to peanuts! -
Powdered sugar.
There’s really no substitute for this.
Instructions:
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Melt peanut butter and chocolate together, either on the stovetop or in the microwave.
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Next, add 3 cups of chips to a large bowl. Pour 1 cup of your chocolate/peanut butter mixture over the chips.
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Add 3 more cups of The Good Crisp Crinkle Cut Chips to the bowl and then pour the rest of the chocolate/peanut butter mixture on top.
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Stir until the chips are evenly coated. If there are pools of chocolate/peanut butter at the bottom of your bowl, add more chips 1/4 cup at a time until all that deliciousness is coating your chips. Remember we WANT clumps, so do NOT add too many chips.
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Let the mixture cool slightly (I throw mine in the fridge or outside on my porch if it’s cold out). You do not want it to harden!
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Once your mixture is at or below room temperature, add 1 cup of powdered sugar. Mix until combined.
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Let cool for about 15 minutes.
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Add more powdered sugar 1/4 cup at a time until your chips are coated to your satisfaction.
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Store in an airtight container at room temperature, if it lasts more than 0.3 seconds.
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IT'S READY TO EAT!
