Ingredients
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1 1/2 cups semi-sweet chocolate chips, divided
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1 tsp olive oil
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20 Pringles ® Original Crisps
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1 cup chopped leftover Halloween chocolate candy, any chocolate candy, or sprinkles
Steps
1
Line a baking sheet with parchment. Add 1¼ cups chocolate chips to a small microwave-safe bowl. Microwave chocolate on high in 30-sec. intervals, until melted, stirring between intervals. Stir in remaining ¼ cup chocolate and the oil until smooth.
2
Working with one crisp at a time, dip up to half or three-quarters of crisp in melted chocolate. Use a spoon to cover crisp in chocolate, letting excess drip back into bowl. Place on prepared baking sheet and sprinkle with some of the chopped candy. Repeat with remaining crisps, melted chocolate, and chopped candy. Chill in refrigerator 30 min., until set. Dipped potato chips can be stored in an airtight container for up to 5 days.
