حلا البرنجلز الترند 😱🔥

Ingredients

• 1 can (≈200 g) Pringles Original Chips (crushed into bite‑size pieces)
• 2 tablespoons Unsalted Butter (cut into small cubes)
• 200 grams Dark Chocolate (70 % cocoa, broken into pieces)
• 2 tablespoons Chocolate Cream Spread (smooth, room‑temperature)
• 2 tablespoons Hazelnut Cream (Nutella‑style) (smooth, room‑temperature)
• 1 pinch Sea Salt (optional, for garnish)

Instructions

1. Melt Butter and Chocolate

   Place the saucepan over medium heat, add the butter cubes, and let them melt. Add the broken chocolate pieces and stir continuously until the mixture is completely smooth.

   Time: PT5M

   Temperature: Medium heat

2. Incorporate Chocolate Cream

   Remove the pan from the heat and fold in the chocolate cream spread until fully blended. The mixture should be glossy and thick.

   Time: PT2M

3. Prepare the Base Layer

   In the freezer‑safe container, spread the hazelnut cream evenly across the bottom using a spoon or spatula.

   Time: PT2M

4. Add Crushed Pringles

   Break the Pringles chips into bite‑size pieces and sprinkle them over the hazelnut cream, pressing lightly to create an even layer.

   Time: PT2M

5. Pour Chocolate Topping

   Slowly pour the warm chocolate‑butter mixture over the chip layer, spreading it with the spatula to cover the entire surface. Tap the container gently to release air bubbles.

   Time: PT3M

6. Freeze to Set

   Cover the container with plastic wrap and place it in the freezer for 1–2 hours, or until the dessert is firm enough to cut.

   Time: PT0M

7. Slice and Serve

   Remove the block from the freezer, let it sit at room temperature for 5 minutes, then cut into bars or squares with a sharp knife. Sprinkle a pinch of sea salt on each piece if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g