If you love sweet and salty treats, you're going to be head over heels with these Chocolate Potato Chip Clusters! Featuring creamy melted chocolate and salty potato chips, this 2 ingredient no-bake treat is perfect for any occasion – but is especially popular during the holiday season.
Don't forget to check out my recipe for Chocolate Potato Chip Bark – it's very similar and equally as delicious.
These chocolate potato chip clusters (also sometimes called potato chip candy) are the perfect treat for all of us who love things sweet AND salty.
They are made with 2 simple ingredients (chips and chocolate), take just 10 minutes to prepare, and require NO baking time. In other words, they are EASY!
I love to add these to a classic Christmas cookie box or tin, as they provide a nice change of flavor and texture. They are always a pleasant surprise and quite the conversation starter!
So whether you're looking for an easy treat or a new recipe for the holidays, these delicious and salty clusters are the perfect fit. I just know you're going to love this easy recipe!
Why You'll Love It:
- A great addition to your cookie tins. If you want to add something a little different to your holiday cookie boxes, you'll love these potato chip candy clusters!
- Sweet and salty. Crunchy potato chips are coated in creamy milk chocolate for a sweet treat that satisfies your taste buds.
- 2 Ingredients. Need I say more?
You Will Need:
- Potato chips: Wavy potato chips work best for this recipe. I've tested it several times, and I found that Ruffles yielded the best results and stayed the crunchiest.
- Chocolate chips: I recommend using milk chocolate chips, as they are a bit sweeter which balances out the salty flavors nicely. Nestle Tollhouse milk chocolate chips were my top choice for these (I also tested Chipits, which is a Hershey-owned brand available in Canada, but Nestle was much better).
Recommended Equipment:
- Muffin pan: If available, this helps to keep the clusters tight as they cool. A parchment-lined baking sheet can be used instead, but the clusters will spread out.
- Measuring cup (¼ cup): To get the perfect amount use a ¼ cup dry measuring cup that's been lightly greased.
- Muffin liners (optional): This prevents sticking. I like to keep the chocolate clusters in the muffin liner when adding them to a cookie box or container. I recommend parchment liners, but really any type will do the trick.
How to Make Chocolate and Potato Chip Clusters
- Melt the chocolate chips. Add the chocolate chips to a microwave-safe bowl (or to a medium-sized saucepan). Heat in 30-second intervals, or warm over low heat on the stovetop until melted.
- As you heat the chocolate chips, stir them often. Stirring them helps to distribute the heat evenly, ensuring they melt more evenly. It's very easy to overheat chocolate, so go slowly and stir often. As soon as they melt into a smooth consistency, you're ready for the next step.
- Crush the potato chips. Add your chips to a plastic storage bag and gently whack them with a rolling pin until they break down into smaller pieces. You don't want them totally crushed – aim for a mix of smaller and larger pieces (but they should all be bite-sized).
- Add the chips to the melted chocolate. Transfer your crushed potato chips to the bowl of melted chocolate.
- Stir to combine. Use a silicone spatula to gently fold the ingredients together. Once the chips are completely coated in chocolate, you're ready to form the clusters.
- Portion and Harden. Use a well-greased ¼ cup measuring cup to portion enough for a single cluster. I recommend packing the cups down gently with the back of a silicone spatula, then transferring each portion to a lined muffin cup.
- Using a muffin cup helps to hold the shape during the hardening process. It also prevents sticking.
- If you don't have a muffin tin, you can heap them on a parchment-lined baking tray, but know that they will spread out quite a bit.
- Once the potato chip mixture is used up (you should get about 9 large clusters), allow to harden at room temperature for 1-2 hours.
- If desired, you can harden the clusters in the refrigerator but I find the best texture is done at room temperature.
Can I double the recipe?
This recipe uses 1 bag of chocolate chips (roughly), and makes for 9 large clusters. If you're preparing this recipe for cookie tins or a party, you may want to double, triple, or quadruple the recipe.
If making a large batch, consider using a double boiler to melt the chocolate, OR work in smaller batches to avoid overheating the chocolate.
Storing Potato Chip Candy
Transfer cooled potato chip clusters to an airtight container and store at room temperature for 2-3 days, or in the refrigerator for 1-2 weeks. We found the best texture was had a room temperature, but the refrigerator is a winner for longer storage time (if they last that long!)
You can also freeze these. Transfer them to a freezer bag and remove as much of the air as possible. Label and freeze for up to 2 months.
Ideas and Tips for Gifting:
- Use decorative muffin liners for a festive touch.
- Make a large batch to distribute among multiple giftees.
- Sprinkle a few holiday-themed sprinkles on top before cooling.
- Display them in a decorative cookie tin or box.
- Line the tin (or box) with decorative parchment paper (or wax paper)
Expert Tips
- Melt the chocolate carefully. Chocolate can "seize" and become hard if overheated. To prevent this, make sure you are heating the chocolate slowly, and stirring often to evenly distribute the heat.
- Room temperature is best. Storing your clusters at room temperature offers the best flavor and texture (in my opinion), but they will store for longer in the refrigerator. I like to store them at room temperature, and then transfer the container to the refrigerator after 2-3 days.
- Crush the chips... but not too much. You want your potato chips to look "rustic" – not smooshed! Aim for some larger pieces, and some small pieces, but all should be roughly bite-sized.
Substitutions and Variations
- With dark chocolate: Substitute the milk chocolate chips for your favorite dark chocolate chips.
- Butterscotch chips: I haven't tried it, but I think this recipe would work well with butterscotch chips too! Just be sure to melt them carefully and slowly so they do not seize. A little sprinkle of flaky salt could add the perfect touch!
- White chocolate potato chip clusters: Slowly heat an equivalent amount of white chocolate chips along with 1 teaspoon of coconut oil (or vegetable oil), watching very closely, as white chocolate overheats easily. Then, stir in the crushed potato chips and proceed as directed in the recipe.
- Smaller clusters: If you prefer bite-sized clusters, use a small cookie scoop instead of a measuring cup to portion it out. For the best results line a mini muffin tin with mini cupcake liners and crush the chips more finely.
More No Bake Treats
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Chocolate Potato Chip Clusters
Ingredients
- 2 ½ cups lightly crushed wavy potato chips (we like Ruffles) (105g/3.7oz)
- 1 ¾ cups milk chocolate chips approximately 1 bag (326g or 11.5oz)
Instructions
- Lightly crush your potato chips by placing them in a plastic storage bag and gently hitting them with the back of a measuring cup (or rolling pin). Measure out 2 ½ cups once crushed (or weigh out 105 grams).
- Add the chocolate chips to a large microwave-safe bowl.
- Heat the chocolate chips in 30-second intervals in the microwave until the chocolate easily melts and stirs into a smooth consistency (this takes about 3-5 intervals).
- Note: If desired, you can melt the chocolate on the stovetop over low-medium heat, stirring often.
- Add the crushed potato chips to the melted chocolate and gently fold them in with a silicone spatula.
- Once the potato chips are well coated in chocolate, line a 12-cup muffin pan with parchment paper liners (or line a baking sheet with parchment paper).
- Using a lightly greased ¼ cup measuring cup, scoop portions of chocolate covered chips and pack them down lightly with the back of your silicone spatula.
- Transfer each portion into a lined muffin cup, or in a stack on a parchment-lined baking sheet. (Note: A muffin pan helps them to hold their shape; they will spread out on a baking sheet).
- Allow to cool at room temperature for 1-2 hours, or until the chocolate has hardened. If desired, you can chill in the refrigerator for 30-40 minutes. In tests we found the chocolate left to harden at room temperature yielded a better texture and “crunch” factor.
- Once completely cooled, transfer to an airtight container. Store at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Notes
Nutrition
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Dorothy Bigelow
These were one of our favorite sweet and salty snacks this past Christmas. They are perfect for including in cookie boxes – it's something different than the usual offerings.