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.