Pringle Toffee Crunch/Bark/Christmas Crack
- Mary Draper
- 6 days ago
- 2 min read
I don’t know who needs to hear this but TODAY is 250 days until Christmas. Starting today I’m posting a Christmas recipe every 50 days to count down to Christmas. So here we are, I thought it would be fun to riff on the chocolate Pringle hack that is going viral right now, and make pringle xmas crack. Except, Pringles are NOT gluten-free, so we’re using “No Name” brand Pringles-style chips instead.
Spread a can of chips on a lined baking sheet, slightly crunch them down, top with your toffee, then your chocolate chips, spread & let set. Then dig in & enjoy!!
And we’ll see you back here in 50 days for another Christmas recipe… 🎅✨
Ingredients
-1 standard can of Pringle style chips (but NOT Pringles, see note below*), lightly crushed, plus more for sprinkling
-1 cup vegan butter - I have not yet successfully done this with coconut or red palm oil, they always separate. You can also use regular butter if you do dairy.
-1 cup coconut sugar/brown sugar/brown erythritol
-2 cups df/v dark chocolate chips
Directions
Preheat oven to 375F
Line a baking tray with foil or parchment (foil makes it easy to fold up the edges!) & lightly grease
Spread chips evenly in a single layer, crush lightly as required to get a nice even layer with minimal gaps. Think nacho base - not crumbs or whole chips
In a small saucepan over low heat, melt butter & sugar
Bring to a boil and cook 3 minutes
Immediately pour hot toffee over chips
Bake for 5 minutes, until nice & bubbly
Remove from oven & sprinkle chocolate chips over the top. Let sit 1 minute to melt, then spread evenly
Sprinkle with some crushed chips
Cool completely (about 2-3 hours) then snap/cut into pieces & enjoy!
Store in airtight container so the toffee doesn’t get sticky
This is my fav Christmas crack version yet!! 😋
*NOTE: Pringles brand chips CONTAIN WHEAT, so use Lays Stax or The Good Crisp or possibly your local store brand (please check the label thoroughly to make sure that flavour is gf).
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