Potato Chip Clusters

Ingredients

• 3 (4 oz each) white chocolate baking bars i.e. Ghiradelli (chopped )
• 1 cup butterscotch baking chips
• 1 Tbsp solid vegetable shortening
• 2 cups crushed wavy potato chips
• 1/2-3/4 cup salted peanuts (roughly chopped)

Instructions

1. 1

   Line 2 large baking pans with wax paper.

2. 2

   In a double boiler over simmering water, melt together white chocolate, butterscotch chips and shortening until smooth. This will take several minutes.

3. 3

   Remove from the heat, add potato chips and peanuts. Stir until evenly distributed and ingredients are coated.

4. 4

   Use a tablespoon to scoop and drop in clusters onto wax paper lined baking pans. Chill for 2 hours or until set.

5. 5

   Store leftovers in an airtight container chilled in the refrigerator. Bring to room temperature for serving.

6. 6

   These potato chip clusters can be frozen for up to 2 months.

7. 7

   Special Note: I find it helpful to leave the bowl over the hot water while dividing into clusters, to keep the mixture warm while you work.