Chocolate Covered Pringles Recipes

CHOCOLATE COVERED PRINGLES

Steps:

• In a small pot, melt chocolate according to package directions.
• Dip 2 Pringle chips at a time (on top of each other for stability) or 1 thicker chip like Ruffles potato chip.
• Lay chocolate covered potato chips on wax paper or parchment paper to allow to air dry (should take about 5 minutes or so)
• Put secondary chocolate into a ziploc bag, press out air and seal.
• Microwave baggie for 15 seconds at a time. Squishing after each time, until chocolate is melted.
• Snip tip of baggie off so you have a tiny hole and drizzle over potato chips. Let dry (about 5 minutes).
• Eat & Enjoy!
• Store in a air tight container.
• Will last for 3 - 5 days depending on how dry your climate is.

CHOCOLATE COVERED POTATO CHIPS

Steps:

• Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
• As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
• Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

CHOCOLATE COVERED POTATO CHIPS

Steps:

• In a small glass dish, combine chocolate chips and shortening.
• Heat in a microwave oven on high 1 1/2 to 2 minutes or until melted and smooth when stirred.
• Dip chips, one at a time, into chocolate, coating one half to three quarters of each chip.
• Pull chip against edge of dish to remove excess chocolate.
• Place chips on wax paper-lined baking pan.
• Let stand at room temperature 15 minutes, then refrigerate until set.