Open the Pringles can carefully and remove all chips. Try to keep them whole and wipe out crumbs from inside the can.

Take one Pringles chip and spread a thin layer of marshmallow fluff on top. Place another chip over it like a sandwich. Repeat this process to create a full stacked column of chips with marshmallow fluff between each layer.

Gently slide the stacked Pringles back into the empty can so it holds its shape tightly.

In a microwave-safe bowl, melt the semi-sweet and milk chocolate chips with coconut oil in 30-second intervals, stirring until smooth and glossy.

Slowly pour the melted chocolate into the can, allowing it to flow between the layers. Lightly tap the can to remove air pockets and ensure even coating.

Fill until the top is sealed with chocolate. Sprinkle sea salt if desired.

Freeze the can upright for 30–45 minutes until fully firm.

Carefully cut and peel away the Pringles can using scissors or a knife to reveal the chocolate cylinder.

Slice into thick rounds or bars. Let sit for 2–3 minutes before slicing for clean layers.