Quick and easy white chocolate candies get crunch from crushed potato chips and pecans. It is an intriguing contrast of sweet and salty that really works. Cherries add color and texture, and miniature chocolate chips are the icing on the cake. Whip these up in less than 30 minutes, give them an hour (or even less) in the refrigerator, and you are good to go!
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
8 ounces white baking chocolate squares
1-1/2 cups crushed salted plain potato chips
1/4 cup chopped maraschino cherries, squeezed dry in paper towels
1/4 cup chopped pecans
1/4 cup (about) miniature chocolate chips, cold from the refrigerator
Preparation:
Line baking sheet with Silpat baking liner, waxed paper, or parchment paper.

Slowly melt the white chocolate in the microwave, over a double-boiler, or on the stove-top. Be careful to melt it slowly so it does not scorch and seize up (get hard).

Stir in potato chip crumbs and pecans. Fold in cherries (be sure they are very dry or they will cause the chocolate to get hard prematurely). Working quickly, drop by the teaspoonful onto prepared pan. Sprinkle tops with cold miniature chocolate chips and gently press in to adhere.

Refrigerate candies until firm.

Yield: 3 to 4 dozen candies

Note: Do not be tempted to stir in the chocolate chips. Even the slightest warmth of the mixture will cause the chips to melt.