Chocolate covered pringles

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Chocolate covered pringles

Chocolate covered pringles. OMG. You have to try them! They are sweet and salty perfection and tease after school. Make them gorgeous with lots of sparks or decorate them to look like soccer balls with melted white chocolate.

Chocolate covered pringles

I saw them on Pinterest and thought they would be totally doable.

You really only need Pringles and melted chocolate to make them. I used semi-sweet chocolate chips, but you could also use milk chocolate.

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Chocolate covered pringles

One at a time, dip the Pringles in the melted chocolate. As long as you have one side fully covered, don't worry too much about the other side. It's not worth the hassle of trying to cover every last bit and if you move the french fries too much in the chocolate they will break.

Chocolate covered pringles

I find it easier to use a spoon to sprinkle and spread the chocolate on the pringle. If the chocolate coating is too thick, you can also use the spoon to scrape up a bit.

If you have a problem with the Pringles breakup, try folding them like you would with those cheap paper plates that are too flimsy.

While the chocolate is still wet, sprinkle lots and lots of Rainbow Nonpareils

in.

Chocolate covered pringles

Or let the chocolate set, melt some white chocolate chips, and use a pastry bag with a small round tip to decorate them like soccer balls.

Chocolate covered pringles

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Chocolate covered pringles

Chocolate covered pringles

  • 1 can of regular Pringles
  • 2 cups semi-sweet chocolate chips
  • Sprinkle
  • 1/2 cup of white chocolate chips, to make a football design
  • Line a baking sheet with parchment or wax paper.

  • Place the semi-sweet chocolate chips in a microwave-safe container. Microwave at 30 second intervals until melted, stirring between intervals.

  • Dip one chip at a time in the chocolate. They break easily, so I think it's easiest to dip it carefully and leave it as covered as possible and then use a spoon to sprinkle chocolate on the uncovered spots. If the chocolate layer is too thick, you can scrape a little with the spoon. I made sure that one side of each chip was completely covered, but don't worry too much about the other side. If the tiles keep breaking, try duplicating them.

  • Garnish with sparks before the chocolate is ready.

  • To make soccer balls, melt the white chocolate chips and use a pastry bag with a small round tip to make lines.

  • Best kept in the refrigerator and eaten the same day.

Sharing this recipe with The Weekend Potluck.

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