Ingredients
- 12 tablespoons unsalted butter 160 grams
- 9 cups Ruffles potato chips roughly crushed by hand
- 1½ bags mini marshmallows 15 ounces, for melting
- Handful of mini marshmallows from the bag folded in at the end
Instructions
- Lightly crush the potato chips with your hands and set aside.
- Melt the butter in a large pot over medium-low heat. Add 1½ bags of mini marshmallows and stir until completely melted and smooth.
- Fold in the crushed potato chips until fully coated in the marshmallow mixture. Add the remaining mini marshmallows and gently fold them in.
- Transfer the mixture to a parchment-lined 8x8-inch pan and gently press into an even layer. Let set completely before slicing and serving.