White Chocolate Crunch



12 min


64 Pieces

* PLUS Refrigeration Time: 60 minutes
White Chocolate Crunch

This white chocolate crunch recipe is made with potato chips, pretzels, toffee, and lemon zest.


  • 1/3 cup 35% cream
  • 2 tbsp honey
  • 1/8 tsp grated lemon zest
  • 15 oz white chocolate , finely chopped (about 2 2/3 cups)
  • 1 cup toffee baking bits
  • 1 cup crushed pretzels
  • 1 cup crushed kettle-style potato chips


  • Line an 8-in. square pan with plastic wrap.
  • Combine whipping cream, honey and lemon zest in a small heavy pot and bring just to a boil. Remove from heat.
  • Add white chocolate, let stand for 2 min to melt chocolate, then stir until fully combined. Add toffee bits and pretzels and stir until incorporated.
  • Scrape into prepared pan and use a spatula to press mixture all the way to the edges in an even layer. Sprinkle potato chips overtop and press gently into chocolate.
  • Chill for 1 hr. or until firm. Pull on plastic wrap and remove solid bar from pan. Peel off plastic and transfer to a cutting board. Use a sharp knife to cut into 64 1-in. pieces.

Nutrition (per serving)

  • Calories
  • 64,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 4 g,
  • Sodium
  • 42 mg.



If you have a food processor, it will make quick work of chopping the white chocolate.