Pringle Trend

Ingredients

• 200 g Dairy Milk Chocolate (2 standard bars, broken into pieces)
• 100 g Rainbow Sprinkles (also called nonpareils or jimmies)
• 1 tsp Sea Salt (optional, for a sweet‑salty contrast)

Instructions

1. Prepare the Chocolate

   Break the chocolate bars into small pieces and place them in a heat‑proof bowl.

   Time: PT5M

2. Melt the Chocolate

   Set the bowl over a saucepan of simmering water (double boiler) and stir until completely smooth. Remove from heat.

   Time: PT5M

   Temperature: 70°C

3. Add Sprinkles

   Stir the rainbow sprinkles and optional sea salt into the melted chocolate until evenly distributed.

   Time: PT5M

4. Spread on Tray

   Line a baking sheet with parchment paper, pour the chocolate‑sprinkle mixture onto it, and spread to an even 0.5‑cm thickness.

   Time: PT5M

5. Set in Freezer

   Place the tray in the freezer and let the bark set for 1½ hours (or until firm to the touch).

   Time: PT1H30M

6. Cut into Pieces

   Remove the set bark, lift it off the parchment, and cut into squares or rectangles using a sharp knife or pizza cutter.

   Time: PT5M

7. Cleanup

   Wash the bowl, saucepan, spatula, and cutting board. Wipe the freezer shelf if any drips occurred.

   Time: PT15M

Nutrition Facts

Calories

1280

Protein

8 g

Carbohydrates

140 g

Fat

80 g

Fiber

2 g