1. In small microwave-safe bowl microwave 6 ounces chocolate and vegetable oil, uncovered, on high for 1 to 2 minutes or until melted, stirring every 15 seconds.
2. Dip PRINGLES Original potato crisps halfway into chocolate. Place on wax-paper-lined baking sheet. Scatter salt over top (if desired). Let stand until set.
3. Melt additional chocolate. Drizzle over crisps (if desired). Let stand until set. *Note: To substitute milk chocolate or white chocolate for the semi-sweet, place 6 ounces chopped milk or white chocolate (or 1 cup morsels) and vegetable oil in small microwave-safe bowl. Microwave, uncovered, at MEDIUM-HIGH (70% power) for 1 to 2 minutes, stirring every 10 to 15 seconds.
- 12 g Total fat
- 5 g Saturated fat
- 0 g Trans fat
- 0 mg Cholesterol
- 50 mg Sodium
- 0 mg Potassium
- 13 g Carbohydrates
- 2 g Dietary fiber
- 6 g Sugars
- 2 g Protein
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Nutritional Information
- 12 g Total fat
- 5 g Saturated fat
- 0 g Trans fat
- 0 mg Cholesterol
- 50 mg Sodium
- 0 mg Potassium
- 13 g Carbohydrates
- 2 g Dietary fiber
- 6 g Sugars
- 2 g Protein
Directions
1. In small microwave-safe bowl microwave 6 ounces chocolate and vegetable oil, uncovered, on high for 1 to 2 minutes or until melted, stirring every 15 seconds.
2. Dip PRINGLES Original potato crisps halfway into chocolate. Place on wax-paper-lined baking sheet. Scatter salt over top (if desired). Let stand until set.
3. Melt additional chocolate. Drizzle over crisps (if desired). Let stand until set. *Note: To substitute milk chocolate or white chocolate for the semi-sweet, place 6 ounces chopped milk or white chocolate (or 1 cup morsels) and vegetable oil in small microwave-safe bowl. Microwave, uncovered, at MEDIUM-HIGH (70% power) for 1 to 2 minutes, stirring every 10 to 15 seconds.