Rocky Road Potato Chip Bites

1. 1

   Do you want to enjoy these suckers in square or wedge form? You must make a choice. For squares, line a rimmed baking sheet with parchment paper. For wedges, line two pie tins or round cake pans instead.

2. 2

   In a large pot over low heat, melt the chocolate and peanut butter together until smooth and shiny. Remove from the heat. With a heatproof spatula, fold in the chips and marshmallows until completely coated.

3. 3

   If making squares, dump the chocolaty mess onto the sheet and spread into a single, flat layer with your spatula. For wedges, press this mess into the pie tins or cake pans.

4. 4

   Stick the baking sheet or pie tins in the fridge for 2 hours or freezer for 1, until hardened. Pull them out and slice them up into squares or wedges.

5. 5

   Store these guys in the fridge or freezer with the layers separated by parchment paper. I'm not gonna tell you that they're blow-your-mind awesome with a scoop of ice cream on top...but I'm also not NOT gonna tell you that either.

* Per serving · 4 servings · Values may vary.

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