Potato chip candy clusters are sweet and salty clusters made from peanut butter and milk chocolate chips, crunchy potato chips, and peanuts!

Why you’ll love this recipe:

I know I’m not the only one who likes dipping my french fries into milkshakes (or frosty’s) and this potato chip candy gives you all the same sweet and salty flavors in one little cluster!

One of my favorite things about potato chip clusters is how versatile they are! You can switch up the chocolate or add different nuts, dried fruits, and/or candies to make them your own!

They’re a great way to use half eaten bags of potato chips and can even be made with crushed up corn chips If you’d like! Just stay away from the flavored varieties.

Ingredients you’ll need:

Peanut butter and milk chocolate chips
Vegetable oil- coconut oil works as well
Potato chips- wavy or ruffle varieties, crushed
Peanuts- roughly chopped

Potato chip candy clusters are made from 4 ingredients and come together in little to no time! Sweet, salty, crunchy, and completely no bake! Simply melt the chocolate, add the mix-ins, scoop, and chill until set!

Perfect for gifting around holiday season, serving at a super bowl party, or enjoying as a quick and easy treat at summer BBQ’s.

How to make the best potato chip candy:

Line a standard 12-cup muffin tin with cupcake liners and set aside.
In a microwave safe bowl, combine the peanut butter and milk chocolate chips with vegetable oil. Microwave in 30 second intervals, stirring in-between until completely melted and smooth.
Add crushed potato chips and chopped peanuts to the melted chocolate. Stir to coat, then evenly scoop into the prepared muffin tin liners.
Sprinkle the tops of each one with more potato chips and/or chopped peanuts, then transfer to the fridge to set the chocolate for about 30 minutes.
Once the chocolate has hardened, enjoy! Store in the refrigerator.

These potato chip clusters are best stored in the refrigerator and enjoyed chilled, but you can store them covered, at room temperature for up to a week if kept out of sun, heat, and humidity!

My top tips:

LINERS: Be sure to line your muffin tin with cupcake liners! This prevents the potato chip clusters from sticking to the pan. If you don’t want to use a muffin tin and cupcake liners, you can also scoop the potato chip mixture into freeform mounds on a parchment lined baking sheet.
CHOCOLATE: I like using a bag of the Nestle Toll House peanut butter and milk chocolate morsels for this recipe because the flavors are already combined in the bag for you! If you can’t find them combined, you can combine peanut butter chips and semi-sweet or milk chocolate chips individually too.
VEGETABLE OIL: The addition of vegetable oil (or coconut oil) in the chocolate chips thins out the chocolate and prevents it from becoming clumpy once melted. This makes it easier to evenly coat the chips and peanuts! Don’t skip this step!
WAVY CHIPS: I prefer using wavy or ruffle style chips in this recipe because they are a little thicker than traditional potato chips and will keep their crunchy texture a little better.
CHOPPING: You’ll want to give the potato chips and the peanuts a rough chop before adding them to the chocolate. This makes them easier to mix into the chocolate and easier to scoop into the muffin tins to create clusters.
TOPPING: If you choose to top your potato chip candy with more crushed potato chips and peanuts for garnish, be sure to do so before the chocolate has hardened. This way, the toppings will adhere to the chocolate once chilled.
CHILLING: It’s important to let the chocolate harden fully before enjoying to ensure they keep their shape and don’t fall apart. To speed up the process, feel free to let them set in the freezer rather than the fridge.

Looking for more sweet and salty treats? Try these out

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