Step 1

Place the jalapeño on a dish and freeze thoroughly, 3 to 4 hours or even overnight.

Step 2

Add the chocolate to a double boiler over medium-low heat. Stir until melted and smooth, 4 to 5 minutes.

Step 3

Line a large sheet pan with parchment paper. Place the potato chips on the sheet pan in a single layer, then pour over the chocolate and spread lightly to cover the chips.

Step 4

Using a zester, grate the jalapeño over the chocolate, adding as much or as little as you like.

Step 5

Sprinkle over the trail mix and peanut butter candies. Set the sheet pan aside and let set for 30 minutes. Break into shards and enjoy.