When my grandma was moving to her condo she gifted me a stack of her Country Women Christmas books from the 90’s and they are FULL of amazing church cookbook style recipes. Some of them are scary jello’s with floating fruits in them but other recipes like these no bake potato chip chocolate bites are absolutely amazing.
I love a good cookie, like this recipe here, but sometimes when you don’t have to fire up the oven and monitor things carefully it’s just nice to make some good old fashioned no bake items. The original recipe came Nancy Currie from Schaller, Iowa in the 1996 issue of Country Woman Christmas. I found that I needed way more potato chips than the recipe called for to get things to hold together. I like things a bit more on the saltier side too so adding more chips definitely benefited these chocolate bites.
These bites are a little nostalgic for me too. I remember at Joe and I’s wedding my grandma (the same one who gifted me these books) made Joe and I a dessert buffet that was seriously about 20 feet long. She started testing things out a year in advance and by the time the wedding came she bite size desserts ready to go for a couple hundred people. By the way, this was on top of the arrangements she made and runners she stitched. I’m not kidding you, she had an entire table set up in her basement as a test run for the big day. It was amazing. Anyway, one of the desserts she made were chocolate covered potato chips. She dunked individual Pringle chips into milk chocolate and let them harden. They were a crowed favorite.
This recipe is a little less labor intensive as the chips are crushed and theres an added texture of peanuts to the mix. This recipe can be easily doubled and it would be great if you assemble cookie trays for parties and gifts.
These no bake potato chip chocolate bites come together in under ten minutes. You basically melt the chocolate and mix it all into a bowl. I do not have a microwave so I melted the chocolate in a bowl on top of simmering water but you could easily microwave the chocolate low and slow stirring in between intervals.
I used Aldi brand ruffled potato chips for this recipe and I double the recipe using up the entire bag of chips. I crushed them lightly in the bag as I wanted a more textured consistency to the bites rather than small crumbs. These melt in your mouth and you will be glad you made a double batch because I think I ate five of them as I was packing them up for friends.
My pal Shawn hooked me up with a recipe plugin for the blog so now you can easily print and save recipes here. I am going to make it my after holiday project to update old recipes but in the meantime here is the templates big debut!
Scroll down for full instructions on how to prepare and print!
For more cookie recipes check out:
Egglass Sugar Cookies
Grandma Ethel’s Cookies
Cranberry Christmas Cookies
4 Ingredient No Bake Chocolate Crunch Patties
- 2 Cups Butterscotch Chips
- 1 Cup Milk Chocolate Chips
- 1.5 Cups Roasted Peanuts
- 2.5 Cups Potato Chips, Crushed but not into Crumbs
- In a non reactive bowl melt the chips by stirring constantly over simmering water until silky smooth (double broiler)
- Add in the peanuts and crushed chips. Stir until completely combined. If it seems like there is too much chocolate, add more crushed chips.
- Using a large spoon or tablespoon, scoop up the chocolate mixture and drop onto waxed paper.
- Leave to dry about 2 hours until firm enough to stack into goodie bags.