Best Peanut Butter And Potato Chips Sandwich Recipes

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PEANUT BUTTER AND POTATO CHIP LAYERED COOKIE BARS



Peanut Butter and Potato Chip Layered Cookie Bars image

Put a twist on traditional layered cookie bars with creamy peanut butter and potato chips-a sweet and salty treat perfect for potlucks.

Provided by By Cindy Rahe

Categories     Dessert

Time 1h10m

Yield 16

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs (about 1 sleeve of graham crackers)
1/3 cup unsalted butter, melted
3 tablespoons creamy peanut butter
1 can (14 oz) sweetened condensed milk (not evaporated)
1 1/4 cup crushed salted kettle-style potato chips
1 cup unsweetened coconut flakes
1 cup peanut butter chips
3/4 cup miniature chocolate chips

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper allowing paper to hang over 2 sides of pan. Spray paper with cooking spray. Secure overhanging paper with metal binder clips.
  • In medium bowl, stir together graham cracker crumbs and butter until well combined. Press evenly in bottom of pan. Set aside.
  • In small microwavable bowl, microwave peanut butter on High about 30 seconds until slightly melted. Add condensed milk; stir to combine.
  • Layer half each of the potato chips, coconut flakes, peanut butter chips and chocolate chips on cracker base. Repeat with remaining chips and flakes. Pour peanut butter-condensed milk mixture as evenly as possible over layered toppings.
  • Bake in center of oven 20 to 25 minutes or until condensed milk has melted into bars and edges begin to brown. Remove from oven to cooling rack. Cool completely, about 30 minutes.
  • For bars, cut into 4 rows by 4 rows.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER AND PICKLE SANDWICH



Peanut Butter and Pickle Sandwich image

This sandwich does not necessarily need a recipe, given its simplicity. But it's an unlikely pairing, is peanut butter and pickle, and sometimes that is what a recipe is for -- to prod you in a direction that you never considered. Dwight Garner, a book critic for The Times, makes a strong case for this, his favorite sandwich, calling it "a thrifty and unacknowledged American classic." The vinegary snap of the pickles tempers the unctuousness of the peanut butter, and it's an unusual pantry sandwich for when luncheon meats leave you cold.

Provided by Dwight Garner

Categories     for one, lunch, quick, main course

Time 1m

Yield 1 sandwich

Number Of Ingredients 4

2 slices of your favorite bread
Unsalted butter, if desired
Peanut butter
Bread-and-butter pickles

Steps:

  • (To bump up the decadence level, you can toast the bread and spread butter on it before proceeding.) Spread peanut butter on both slices of bread.
  • Place an overlapping row of pickles on one slice.
  • Cover with the other slice. Consume.

PEANUT BUTTER AND POTATO CHIP TRUFFLES



Peanut Butter and Potato Chip Truffles image

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield about 36 truffles

Number Of Ingredients 6

1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
2 cups finely crushed rippled potato chips (about half of a 9-ounce bag), plus large pieces for topping
12 ounces semisweet chocolate, chopped

Steps:

  • Line a baking sheet with parchment paper. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed until smooth, 1 to 2 minutes. Gradually add the confectioners' sugar, then the vanilla; beat until the mixture comes together in clumps, 1 to 2 minutes. Add the crushed potato chips and beat until combined.
  • Roll the mixture into tablespoon-size balls (about 36); arrange on the prepared baking sheet. Refrigerate while you melt the chocolate.
  • Put the chocolate in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Let melt, stirring occasionally, about 10 minutes. Remove the bowl from the saucepan. One at a time, dip the truffles in the melted chocolate with a spoon, letting the excess drip back into the bowl, then return to the baking sheet. Push a large potato chip piece into each truffle. Refrigerate until the chocolate sets, at least 15 minutes, or freeze until ready to serve.

PEANUT BUTTER, JELLY, AND CHIP SANDWICH



Peanut Butter, Jelly, and Chip Sandwich image

My younger brother and I would always take our potato chips and put them inside our PB&J sandwich. We loved the crunch! And, the saltiness of the chips really off-sets the sweetness of the sandwich. I think we got the idea from an episode of the Cosby Show after seeing Cliff Huxtable line his hoagie with potato chips and wash it all down with grape soda!

Provided by princesskim

Categories     Lunch/Snacks

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 4

2 slices bread
peanut butter
jelly, your favorite flavor
chips, your favorite kind

Steps:

  • Spread one piece of bread with peanut butter.
  • Top the peanut butter with a layer of chips.
  • Spread the other piece of bread with jelly.
  • Put the two pieces together, press down until you hear the "crunch", and enjoy!
  • (This is also good with a PB & Marshmallow Fluff sandwich.).

CRUNCHY POTATO CHIP SANDWICH



Crunchy Potato Chip Sandwich image

Make and share this Crunchy Potato Chip Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

2 tablespoons creamy peanut butter
2 slices white bread
4 -6 dill pickle slices
plain potato chips (Lays or Ruffles)

Steps:

  • Spread peanut butter on both bread slices.
  • Place pickle chips on one slice.
  • Top with overlapping potato chips.
  • Close sandwich and eat.
  • *Plain Jane-spread mayonnaise on white bread and top with potato chips.
  • *Banana Crunch-spread peanut butter on white bread; add sliced bananas, and top with potato chips.
  • *Cheese 'n' Chips-make a grilled cheese sandwich with American cheese and potato chips on buttered white bread.
  • Other ideas--barbecue chips on ham and cheese sandwich; salt and vinegar chips or tuna fish sandwich.

Nutrition Facts : Calories 324.5, Fat 17.8, SaturatedFat 3.7, Sodium 647.4, Carbohydrate 32.3, Fiber 3.4, Sugar 5.5, Protein 12

CRUNCHY FRIED PB AND J



Crunchy Fried PB and J image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 cup chunky peanut butter
Eight 1-inch-thick slices Pullman bread
1 cup good raspberry preserves
2 bananas, sliced thin on the bias
2 cups plain potato chips with ridges
3 large eggs, beaten
2 cups cinnamon square cereal, crushed by hand in a re-sealable plastic bag
8 tablespoons (1 stick) unsalted butter

Steps:

  • Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.
  • Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.
  • In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.

POTATO CHIP SANDWICH



Potato Chip Sandwich image

In the Summer, it's tomato sandwiches all the way but when you want a little more to your sandwich, this is always next on my list. OK- So this is a no brainer but it is sooo good! I've eaten sandwiches like this since I was a kid. I recently posted a picture of this on a swap that I had and I wasn't the only one that liked my sandwich like this! If you've never made this, do yourself a favor and try it out. :)

Provided by mydesigirl

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

2 slices bread or 1 sandwich bun
2 -3 slices of lunch meat, any kind (I use peppered turkey)
1 slice cheese, any kind (I use Colby-Jack)
6 slices pickles (enough to cover)
2 slices tomatoes (not store bought...FRESH)
2 tablespoons mayonnaise
3 slices onions (optional)
ruffled potato chips (as many as you can stack on)

Steps:

  • Spread the mayo on the bread.
  • Place the meat, cheese, pickle, onion if using, tomato and chips onto one slice of bread and top it off with the second slice of bread.
  • Smash it down a bit and hang on! It gets a bit messy!

Nutrition Facts : Calories 447.9, Fat 25.5, SaturatedFat 10.6, Cholesterol 44, Sodium 1382.7, Carbohydrate 39.7, Fiber 2.1, Sugar 5.6, Protein 15.9

PEANUT BUTTER, PICKLE AND POTATO CHIP SANDWICH



Peanut Butter, Pickle and Potato Chip Sandwich image

Crunchy, tangy, salty and sweet, this open-faced sandwich hits all your cravings. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Lunch     Snacks

Time 5m

Yield 1 serving.

Number Of Ingredients 4

1 tablespoon creamy peanut butter
1 slice crusty white bread
1 whole dill pickle, sliced
2 tablespoons slightly crushed kettle-cooked potato chips

Steps:

  • Spread peanut butter over bread. Top with pickle slices and chips.

Nutrition Facts : Calories 207 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1223mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

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