Peanut Butter and Potato Chip Truffles

from Food Network Magazine October 2017

• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 2 1/2 cups confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 2 cups finely crushed rippled potato chips (about half of a 9-ounce bag), plus large pieces for topping
• 12 ounces semisweet chocolate, chopped 

Line a baking sheet with parchment paper. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed until smooth, 1 to 2 minutes. Gradually add the confectioners' sugar, then the vanilla; beat until the mixture comes together in clumps, 1 to 2 minutes. Add the crushed potato chips and beat until combined.

Roll the mixture into tablespoon-size balls (about 36); arrange on the prepared baking sheet. Refrigerate while you melt the chocolate.

Put the chocolate in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Let melt, stirring occasionally, about 10 minutes. Remove the bowl from the saucepan. One at a time, dip the truffles in the melted chocolate with a spoon, letting the excess drip back into the bowl, then return to the baking sheet. Push a large potato chip piece into each truffle.

Refrigerate until the chocolate sets, at least 15 minutes, or freeze until ready to serve.

Unicorn Bark

From Food Network Magazine October 2017

Put 1/4 lb each white, blue, purple and pink candy melts in separate bowls.
Melt in the microwave stir until smooth.
Stir a little white into each other color to lighten them.
Working quickly, spoon dollops of the different colors onto a parchment-lined baking sheet in a mosaic pattern, then drag a rubber spatula through the colors to swirl.
Spread to about 1/4 inch thick and top with assorted sprinkles and/or edible glitter.
Refrigerate until set, at least 30 minutes.
Break into pieces.