Line a baking sheet with wax paper or parchment.

Crush RUFFLES^® ORIGINAL POTATO CHIPS . First, open the top of the bag, then lay the bag out flat on a counter. Using your hands, press down firmly on the bag to crush the chips into small pieces.

Bring the sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the Ruffles^®, peanut butter, vanilla, and salt, and stir to combine

Using a spoon, gently drop the mixture onto a prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

Before fully cool, add eye-shaped sprinkles to bring the creation to life!