Do I have a treat to share with you today! These white chocolate potato chips with pecans are the gluten-free treats you are looking for. Not only can these no bake treats be prepared quickly, but they are great for sharing at a party or a potluck. Also, this is a no bake 3 ingredient snack with a perfect sweet and salty mix!
The thing about this rich sweet and salty snack is it can be a white chocolate potato chip dessert or it can be a white chocolate potato chip appetizer!
Until recently, I had never eaten or made white chocolate potato chips before. However, I saw a recipe for dark chocolate potato chips and I was intrigued. Given how easy and popular my white chocolate popcorn is, I decided to follow my same steps for these white chocolate potato chips. As with the white chocolate puffcorn recipe, the “white chocolate” of the title is actually almond bark. Certainly, you could melt white chocolate and use that instead of the almond bark if you so desire.
Are Potato Chips Gluten Free?
Why, yes. Most potato chips are gluten free! The Lay’s Wavy Potato Chips in my recipe are gluten free. AND…almond bark and raw pecans (in pure form) are typically gluten free, as well. (Note: sometimes products may be processed with other products which do contain gluten. It is always best to check the package information for different brands of products.)
If you are looking for gluten-free treats to serve your friends, this might just be one!
How to Make White Chocolate Potato Chips with Pecans (or Without Pecans)
As I said, this is one of those easy 3 ingredient snacks! For white chocolate potato chips with pecans, you simply need potato chips with ridges, one brick of almond bark, and chopped pecans. I chose Lay’s Wavy Potato Chips for my chips, but you also could use Ruffles Potato Chips with the ridges or any other similar kind. I did see there was a low-salt version of Lay’s Wavy Potato Chips, but I chose the regular version because this I didn’t want to throw off the balance of these sweet and salty snacks!
If you do not have pecans or do not want them, just skip those. I have made this no bake treat both ways, and I prefer the pecans. But it is still good without.
With the chip bag still sealed, I crush up the chips with my hands.
Next, I break the almond bark into two portions. I will heat one portion at a time in a large microwaveable bowl. Preferably, I like to break each little block apart so the almond bark will melt faster and more uniformly. Heating the almond bark a little at a time is key. Thirty seconds here, twenty seconds there, until it is all evenly melted and is of good drizzling consistency.
While the almond bark melts in the microwave, I pour the crushed chips onto a foil-lined cookie sheet. It is important to spread out the crushed chips as much as you can.
Once the almond bark is ready, I drizzle it over the potato chips, making long lines of drizzle up and down the cookie sheet. Then, I pour the pecans over the concoction before heating up the next batch of almond bark.
Once the second portion of almond bark is ready, I drizzle it over the chips and pecans. At this point, I stir up the mixture as best I can with a spatula and then pat it all down again so the overall concoction is even and not too thick.
The white chocolate potato chips snack will need to set an hour or so. Occasionally, I have set this treat into the fridge for a few minutes to help it firm up quickly. But if you have the time, the kitchen counter works fine.
Yum! Look at that sweet and salty goodness!
How to Serve White Chocolate Potato Chip Clusters
My original plan was to cut the cooled concoction into pretty little squares. I tried doing that.
It worked but it seemed like it might take a while. And chips are supposed to be all jumbled anyway, right? My next thought was to do just like I do with my microwave peanut brittle and just break it into white chocolate potato chip clusters with my hands once set.
I like that method best! It is a super easy way to break this white chocolate potato chips candy into lots of servings and pop them into a bowl. And, yes, I did use the word candy. Some people call this no bake treat white chocolate potato chip candy. I prefer to call this sweet and salty mix white chocolate potato chip clusters.
As a word of caution, I took one batch of my white chocolate potato chip clusters to a pool party in 90 degree heat. In the hot sun, the almond bark melted and my poor chips looked like they were floating in a vat of white queso! Keep your potato chip dessert at room temperature!
White Chocolate Potato Chips
Ingredients
- 1 bag wavy potato chips chips must have waves or ridges
- 1 package almond bark
- 2 cups pecans, chopped optional
Instructions
- With chip bag still sealed, crush chips inside bag with hands.
- Pour chips into large foil-lined baking tray.
- Split almond bark in half.
- In large microwavable bowl, microwave half of the bark for about 30 seconds.
- Stir as best you can and place back in microwave for another 20 seconds.
- Stir again. If mixture is not yet to an even pouring consistency, heat in microwave for another 15 seconds. Continue to do this at 15-second increments until the bark is evenly melted.
- Drizzle melted bark over chips in long even lines.
- Place second half of bark in microwave and repeat heating steps.
- While second bark half is heating, pour chopped pecans over chips. (Optional)
- When the last of the bark is melted, drizzle it over the chips and pecans.
- With a spatula or large mixing spoon, carefully stir the chip mixture. spreading the bark as evenly as possible. Flatten mixture back out into pan.
- Allow potato chips to set for at least an hour until the bark has firmed up on the chips and is no longer gooey to the touch. Break mixture into jagged bite-sized pieces.
- Serve after chips are set or store in air-tight container for 1-2 days.
Notes
Nutrition
Are you a sweet and salty snacks kind of person? Have you ever tried chocolate potato chips before?
Amanda Nowinsky
Can this be stirred together and put in a cake pan like Rice Krispie treats?
Amy
Hi Amanda, I don’t see why not. You would have a modified version. But perhaps you would simply cut them just like Rice Krispie treats are cut – kind of into bars!
Symone
Tried it with almond bark and did not like the flavor of the almond bark. Tried it again with white chocolate baking chips and it was spot on.
The Gifted Gabber
Thanks for sharing, Symone! I will give it a try with the white chocolate chips one of these days!