These fun sweet treats are a variation of Molly Yeh’s Fizzy Rock Potato Chips. The Pop Rocks are a fun surprise hidden in plain sight.
8 ounces white chocolate chips*
2 tablespoons coconut oil
5 ounces Ruffles potato chips
1 ounce Pop Rocks**
Sprinkles, for decoration
Line a sheet pan with parchment paper. Set aside.
In a double boiler, over low heat, combine the chocolate chips and coconut oil. Stir until smooth. Remove from heat.
In a large bowl, add the potato chips, removing any small bits. Drizzle half the chocolate mixture and toss to coat. Add the remaining chocolate mixture and toss until the chips are evenly coated.
Spread the chips out in a single layer on the prepared sheet pan. Sprinkle with half of the Pop Rocks and some sprinkles. Flip the chips and repeat with the Pop Rocks and sprinkles on the other side.
Place the pan in the refrigerator for 5-10 minutes, until the chocolate sets.
*Get the best quality white chocolate chips you can find. You may also use a block of white chocolate and chop the amount you need.
**You may also use Volcano Popping Candy.
- Prep Time: 5 minutes
- Inactive Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Cuisine: American
- Calories: 590.46
- Sugar: 35.91 g.
- Sodium: 238.35 mg.
- Fat: 37.64 g.
- Saturated Fat: 18.14 g.
- Carbohydrates: 60.56 g.
- Fiber: 2.24 g.
- Protein: 6.52 g.
- Cholesterol: 11.91 g.
Keywords: potato chips, white chocolate, Pop Rocks