Peanut Butter Wingdings

Peanut Butter Wingdings beg the question “Does peanut butter~fly?” When it has wings it does, and we got ’em.

It has been a few years now since our family first sampled chocolate covered potato chips from Esther Price chocolatier in Dayton Ohio. They have been a holiday staple for my daughter who loves them, and further, her partner Gabe loves them too.

And not long ago I had come across these gorgeous little chocolate covered peanut butter chips by the Chocolate Pizza company. They are outrageously good! But you know me by now (or at least you should!) and I thought to myself: “Self? You can make these, right?” So I did.

They really aren’t very difficult, and as far as homemade goodies go, they for some reason most closely taste like Reese’s cups than anything else I have made. Maybe it’s the salt in the peanut butter? Maybe the chip? It’s hard to pin down, but. If you want one of these for yourself you should pin it down fast, because these peanut butter wingies fly. And perhaps you will feel as though you are floating on air as well when you eat them? I hope you enjoy these. I know Gabe and Sarah did. And Bill. And me.
~Sue

fly.

Peanut Butter Wingdings

Servings: 8-10
Time: 30mins
Difficulty: easy
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Ingredients:

12 ounce bag milk chocolate chips, or shaved/grated/chopped milk chocolate bars
1 large bag rippled potato chips
1 12 ounce jar creamy peanut butter

Method:

Line a baking sheet with nonstick foil and place the larger unbroken ripple chips curved side up on it.
Using a rubber spatula or knife, daub a small amount of peanut butter onto each chip, trying to avoid the edges (so the chocolate can seal it).
Place one cup chocolate chips in a microwave safe measuring cup and microwave on 50% power for 1 minute, then stir. Microwave again in 30 second intervals, stirring after each cycle, until chocolate is melted and smooth.
Use a knife to apply chocolate to the top of the chip and allow to set in a cool dry place until chocolate hardens. If you need more chocolate, melt more using the same process.
Towards the end, as you might run out of better chips, crush the remainder and stir into chocolate, and drop by spoonfuls onto pan, as you would make haystack candies.
Store refrigerated or between sheets of waxed paper in a candy storage container, being careful not to crush them.

From the kitchen of palatablepastime.com