Chocolate-Covered Pringles
Pringles coated in a thin layer of white and milk chocolates creates a perfectly balanced salty-meets-sweet treat.
Recipe - Minnehaha
Chocolate-Covered Pringles
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
Ingredients
1 can (5.2 oz) Pringles Original Crisps
1 bag (12 oz) semisweet chocolate chips
1 bag (12 oz) white chocolate chips
Sea Salt
Directions
- Melt the semisweet chocolate in a double boiler or microwave. Dip half of each chip in the melted chocolate, set on waxed paper, and sprinkle with sea salt.
- Melt white chocolate by preferred method. Cool slightly and add to a ziplock bag. Snip the corner and drizzle over chips. Allow to sit until the chocolate is totally set, about 2 hours at room temperature, or 15 minutes in the fridge.
15 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Pringles Potato Crisps Chips, Original, 5.2 Ounce
$2.49 was $2.99$0.48/oz
Toll House Morsels, Chocolate, Semi-Sweet, 12 Ounce
$4.79 was $4.99$0.40/oz
Ghirardelli Chips, Classic White, 11 Ounce
$4.49 Each
$4.99 was $5.49$0.45/oz
Essential Everyday Sea Salt, Coarse, 17.6 Ounce
$1.69$0.10/oz
Directions
- Melt the semisweet chocolate in a double boiler or microwave. Dip half of each chip in the melted chocolate, set on waxed paper, and sprinkle with sea salt.
- Melt white chocolate by preferred method. Cool slightly and add to a ziplock bag. Snip the corner and drizzle over chips. Allow to sit until the chocolate is totally set, about 2 hours at room temperature, or 15 minutes in the fridge.