Instructions: Melt chocolate slowly over simmering water. In a large mixing bowl, by hand, gently crumble potato chips into medium-sized pieces; mix with peanuts. Pour melted chocolate over chips and peanuts; toss to coat well. Drop by small spoonfuls onto foil-lined cookie sheets; refrigerate until firm.

Makes 4 dozen.

*For a more sophisticated version, use bittersweet chocolate and pecans or shelled pistachios in the same quantities. Add 1/4 cup finely chopped, crystallized ginger.

*Use 1/2 the recipe with 1 pound dark chocolate and 1/2 the recipe with 1 pound white chocolate.

*To dark chocolate, add the zest of 1 orange and 1 teaspoon orange bitters.

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