What could I possibly make with this combination of ingredients? Why would the thought even occur to me to combine potato chips with peanut butter, chocolate and raspberries?
Well, I've been following the travels and chocolate-eatering of one Hannah, of Wayfaring Chocolate blog. She recently trialled a Trader Joe's candy bar, the PB & J. Hannah was disappointed in the product (as were other reviewers I found while googling said candy bar) but I was intrigued. Chocolate, peanut butter and jam -- that makes sense. But potato chips?
Given the utter lack of Trader Joe's in Australia, I set about thinking of ways to create a similar concoction. I seriously considered attempting a candy bar, but instead decided on a slice -- a bit closer to my comfort zone. I also decided to use whole raspberries, instead of raspberry jam, because that's how I roll.
In the end, I very closely followed the recipe for black bottom no-bake peanut butter silk pie (or whatever the name of it is) from Vegan with a Vengeance. Chocolate biscuit crust, then sprinkled with frozen raspberries, peanut butter filling poured over, and chocolate ganache spread across the top before sprinkling with crushed potato chips.
This was good -- not great. The flavour combinations were indeed intriguing and have serious potential. However, there were a few flaws in my technique that need tweaking. For instance, my biscuit bottom was a bit soggy, my chips weren't crushed enough, and my chocolate ganache was too hard. And a serious flaw that I really need to think about to overcome -- potato chips get soggy really easily. I put this in the fridge to chill for less than an hour, and the chips were already stale. I love the idea of a crunchy topping, but next time I think I'll try putting the chips under the chocolate.