Potato Chip White Chocolate Buckeyes

Print Save Potato Chip White Chocolate Buckeyes Recipe Embed Ingredients 1 cup Creamy Peanut Butter 6 tablespoons Butter, at room temperature 2 1/2 cups Powdered Sugar 1 teaspoon Pure Vanilla Extract 2 1/4 cups Finely Crushed Rippled Potato Chips, divided 16 ounces White Chocolate Almond Bark, broken into pieces Directions In a large mixing bowl, beat peanut butter and butter until smooth. Gradually add the powdered sugar, beating until combined. Add vanilla. Add 2 cups potato chip crumbs, and beat until combined – dough should roll into balls easily. Line a large baking sheet with parchment paper. Using a spoon or cookie scoop, scoop dough by tablespoonful, and roll into balls. Place in the freezer for 15-20 minutes. Meanwhile, melt the chocolate. Heat chocolate in a medium saucepan over low heat until melted and smooth. Using a fork or toothpick, dip balls one at a time into the melted chocolate, let the excess drip off, and return it to the baking sheet to set. Using remaining 1/4 cup potato chip crumbs, sprinkle each truffle with crumbs. Allow to set before serving, about 10-15 minutes. Recommended Le Creuset Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat KitchenAid Stand Mixer OXO Good Grips Medium Cookie Scoop via Food Fanatic http://ift.tt/2nLVp9U Food Fanatic