Crunchy Chocolate Peanut Butter Lay's Potato Chip Bonbons

• Vegan
• Gluten free

• Condiments

  • 1/3 cup Peanut butter, creamy

• Baking & Spices

  • 3 tbsp Almond meal/flour
  • 6 oz Bittersweet chocolate
  • 1/2 cup Confectioners' (powdered sugar

• Snacks

  • 3 tbsp Lay's original potato chip crumbs

Found on forkknifeswoon.com

Ingredients

• 1/3 cup creamy peanut butter
• 1/2 cup confectioners (powdered) sugar
• 3-4 Tbsp almond meal/flour
• 3-4 Tbsp crushed Lay’s original potato chip crumbs, plus more for topping
• 6 oz bittersweet chocolate (60-70% cacao), chopped
• optional: 1 tsp coconut oil

Directions

• Line a sheet pan with parchment paper. Set aside.
• In a large mixing bowl, stir together the peanut butter and confectioners sugar until mixed. Add the almond meal and potato chip crumbs and stir until completely combined, and the dough is thick and scoop-able.
• Roll the dough into 12 balls (I like to use a cookie scoop to evenly portion the dough), and place on the prepared pan. Freeze for 15 minutes.
• Meanwhile, melt the chocolate in either a double-boiler over gently simmering water, or in a heat-proof glass bowl in the microwave. If using a microwave, heat in bursts of 30 seconds on medium power, stirring well and scraping down the sides of the bowl with a spatula after each increment, until the chocolate is completely melted and smooth.
• Dip the bonbons in the melted chocolate, one at a time, using two forks or a candy dipping tool to roll until evenly coated. Let the excess chocolate drip back into the bowl, then transfer the bonbons back to the baking sheet. Sprinkle with crushed potato chip crumbs, and let sit until the chocolate is set. Work in batches until all bonbons are coated. Enjoy!