Sweet & Salty Chocolate Potato Chip Clusters
Servings: 12 Clusters
Ingredients
- 1 (5 ounce) bag Jackson’s potato chips
- 2 cups good quality dark or semi-sweet chocolate chips or dairy-free chocolate chips
- ½ cup chopped nuts (pecans, walnuts, or pistachios)
- ¼ cup dried cranberries or cherries
- Sprinkles or edible glitter for garnish (optional)
Instructions
- Lightly crush the potato chips in a large bowl, leaving some pieces bigger for crunch.
- In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring between each, until smooth.
- Add the crushed chips, nuts, and dried cranberries or cherries to the melted chocolate. Stir gently until chips are evenly coated.
- Using a spoon or small ice cream scoop, drop small mounds of the mixture onto a parchment-lined baking sheet.
- Sprinkle a few holiday-colored sprinkles or a pinch of edible glitter on top of each cluster while the chocolate is still soft. Refrigerate for 15–20 minutes, or until the chocolate is fully set.
- Store in an airtight container in the fridge for up to 1 week.
Nutrition
Calories: 202kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 32mg | Potassium: 213mg | Fiber: 2g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 1mg
