These potato chip squares are the ultimate sweet and salty combo and one of the most addictive desserts you’ll ever make. Think Rice Krispies treats, but with crushed potato chips bound together with marshmallow and topped with rich chocolate ganache.
What makes these squares so good isn’t just their unexpected flavor combination. It’s how the salty crunch of the chips creates the perfect contrast to the sweet, gooey marshmallow base. The chocolate ganache on top ties everything together like the world’s most sophisticated candy bar.
If you’re worried that serving potato chips for dessert is weird, don’t be. These taste like a high-end treat, not a kitchen experiment gone wrong. The salt enhances the chocolate and mellows the marshmallow sweetness, creating something that tastes intentional and irresistible.
The texture is what gets people hooked – you get that satisfying crunch from the chips, the chewy pull of marshmallow, and the smooth richness of chocolate all in one bite. And they come together fast with ingredients you probably already have!
Let me show you the simple steps to make this crowd-pleasing no-bake dessert bar. You can surprise everyone with a dessert that sounds crazy but tastes amazing!
Looking for more easy dessert recipes? Try strawberry dump cake, frozen yogurt bars, or Kool-Aid pie.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Potato Chips: I always use regular salted chips because they create the perfect sweet-salty balance. Avoid flavored chips – plain is best for this recipe!
- Mini Marshmallows: Regular-sized marshmallows will work, but mini marshmallows melt more evenly and quickly.
- Butter
- Chocolate Chips: Semi-sweet chocolate chips are my go-to, but you could use milk chocolate if you prefer.
- Heavy Cream
How to Make Potato Chip Squares
- Line an 8×8-inch square pan with parchment paper. Make sure to leave some overhang on the sides – it makes removing the squares so much easier later.
- Place 6 cups of potato chips in a zipper bag and crush them with a rolling pin.
- Put your marshmallows and butter in a large microwave-safe bowl. Microwave for 1 minute until the marshmallows puff up and the butter melts.
- Add the crushed chips to your marshmallow mixture and stir until every bit of chip is coated.
- Transfer the mixture to your prepared pan and press it down firmly. Wet your fingers with water to prevent the marshmallow from sticking to them. Let this sit for 15 minutes.
- Place the chocolate chips in a bowl. Heat the heavy cream until it’s steaming (about 1 minute in the microwave), then pour it over the chocolate. Let it sit for 5 minutes before whisking until smooth.
- Pour that gorgeous ganache over your potato chip layer and smooth it out. Let it sit for 10 minutes before cutting.
Serving Ideas
I love setting these potato chip squares out at potlucks because they always get people talking. Who would’ve thought potato chips could make such a fantastic dessert?
You can cut these into larger squares (9 pieces) for a generous dessert portion. Or cut them into smaller (18 squares) for bite-sized treats. I like to pair them with a cold glass of milk or hot coffee.
For the cleanest cuts, warm your knife under hot water and wipe it clean before each slice. This prevents the chocolate from cracking and gives you picture-perfect squares every time.
How to Store
These will stay fresh in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator, where they will last for up to 7 days. If you refrigerate them, bring them to room temperature before serving.
You can also freeze them. Slice them before serving, and they will keep for up to 3 months. If you’re stacking these treats, always place a piece of parchment paper between layers.
Tips & Tricks
Be sure to check out the step by step instructions
- Don’t try to crush the potato chips in a food processor. You want to crush the chips, not turn them into dust. A rolling pin is ideal. Just put the chips in a zip-top bag and give them a few good rolls.
- Wet your fingers with a bit of water before pressing the mixture into the pan.
- When pressing the potato chip mixture into the pan, be sure to press firmly. This will keep the bars from falling apart when you slice them.
- When making the ganache, make sure your cream is hot enough. It should be steaming and bubbling.
- If you find chocolate chunks in the ganache after 5 minutes, microwave at 50% power in 30-second bursts.
- Always let the ganache cool slightly before spreading. If it’s too hot, it’ll melt into the marshmallow layer.
- You can use milk, semi-sweet, and dark chocolate chips. Just keep in mind that the type of chocolate will affect the overall sweetness of your squares.
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Potato Chip Squares Recipe
Ingredients
- 6 cups plain potato chips one standard-size bag, 7 ounces
- 10 ounces mini marshmallows
- 3 tablespoons butter
- 1 1/2 cups chocolate chips
- 1/3 cup heavy cream
Instructions
- Line an 8×8-inch square pan with parchment paper.
- Place the 6 cups of potato chips into a zipper storage bag. Use a rolling pin (or even your hands) to crush the potato chips into small crumbs. Set aside for a second.6 cups plain potato chips
- Place the marshmallows and butter in a large, microwave-safe mixing bowl. Microwave the bowl on high for 1 minute. The butter will be melted, and the marshmallows will be very puffy.10 ounces mini marshmallows, 3 tablespoons butter
- Add the crushed potato chips to the bowl and stir until the marshmallow completely coats the chips.
- Press the mixture into your lined pan. If you wet your fingertips with a bit of water, the marshmallows will not stick to them. Place it aside to set for 15 minutes.
- Put the chocolate chips into a small mixing bowl. Warm the heavy cream in your microwave for one minute. The cream should be steaming and bubbling. Pour the cream over the chocolate chips, making sure that the chocolate is submerged. Let stand for 5 minutes, then whisk until smooth.1 1/2 cups chocolate chips, 1/3 cup heavy cream
- Spoon the ganache over the top of the potato chip mixture and smooth it out in an even layer. Let stand for 10 minutes to allow the ganache to harden before slicing and serving.
Notes
- You want to crush the chips, not pulverize them, so don’t bother with a food processor. A rolling pin does the job perfectly.
- I prefer using the fully salted potato chips; they cut the sweetness of the marshmallow. If you prefer a sweeter bar, use the “lightly salted” potato chips.
- When pressing the potato chip mixture into the pan, be sure to press firmly. This will keep the bars from falling apart when you slice them.
- If your chocolate ganache still has chunks of chocolate after 5 minutes, microwave the bowl at 50% power in 30-second time bursts until smooth. Be sure to whisk between each interval. If you have to microwave the chocolate, let it cool for a few minutes before spooning it onto the bars. If it is too hot, the chocolate will melt into the marshmallow, and the layers will blend.
- For lovely, clean slices, warm a sharp knife under hot water and wipe it clean before starting. Wipe the blade between each slice.
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Nutrition Information
Nutrition facts are estimates.
