A full tube of stacked Pringles becomes one solid chocolate bar you cut into thick slices: melted chocolate squeezed down through the chips sets in every gap, locking the salty crisps inside. The trick is melting both bars right in their wrappers in a pan of boiling water for 3–4 minutes, then snipping a corner and piping straight in. Before chilling, tap the tube firmly on the counter a few times; that knocks out air pockets that would leave the bar crumbly when cut. Two standard bars, about 200 g (7 oz) total, fill one tube. Once it feels solid right through, peel away the cardboard and slice.
Instructions
- 1
Place two chocolate bars into a skillet, wrappers and all. Pour water around them to create a water bath. Bring to a boil — about 3–4 minutes — until the chocolate inside goes completely liquid.
04:00 - 2
Open the Pringles tube and set it upright. Snip a corner off one melted chocolate bar and squeeze the chocolate straight down into the tube, right through the chips. It fills every gap between every chip, layer by layer. Repeat with the second bar.
- 3
Tap the tube on the table a few times to help the chocolate settle into every gap. Put the lid back on and refrigerate until solid all the way through.
- 4
Peel the paper off the tube — out slides a solid chocolate-chip bar. Slice into thick portions. First the sweet rich chocolate, then the salt comes through and the chip crunches right behind.
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Frequently Asked Questions
How is this different from dipping the chips?
Here you fill the whole tube so the chocolate sets into one solid bar around the stacked chips — richer and more chocolate-forward, while dipping keeps the chips lighter and saltier.
How do I melt the chocolate in the wrapper safely?
Sit the wrapped bars in a water bath and boil a few minutes until liquid inside, then snip a corner and squeeze. Take care — the bars and water are hot.
Why tap the tube?
Tapping settles the chocolate into every gap between the chips so there are no air pockets, giving a solid, sliceable bar once chilled.
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