A snack made with chocolate, peanut butter, and corn chips
Votes: 8
Time: 20 min.
Complexity: easily
Complexity: easily
Peanut butter, chocolate, and corn chips—an unexpected combination. But once you try these chips dipped in melted chocolate, you'll be hooked, savoring the salty flavor of the chips and the sweet powdered sugar coating simultaneously.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup semi-sweet chocolate chips
- 2/3 cup peanut butter
- 8 tbsp (110 g) melted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp coarse salt
- 8 cups corn chips
- 3 cups powdered sugar
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Recipes with similar ingredients: semi-sweet chocolate, chocolate chips (granules), chips, Peanut butter, powdered sugar, cocoa
Cooking the dish according to the recipe:
- In a microwave-safe bowl, combine the chocolate chips, peanut butter, butter, cocoa powder, and salt. Microwave in 30-second intervals, stirring between each microwave, until smooth. Place the corn chips in a large bowl, pour the melted chocolate mixture over them, and stir until the chips are completely coated.
Let the mixture cool completely, then transfer to large paper bags or heavy-duty plastic bags. Add the powdered sugar, seal the bag tightly, and shake the contents. Store in an airtight container for up to 3 days. Yield: 11 tbsp.
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