Remove all chips from container, and set aside about 10 to 12 chips for another use. Return the remaining chips to the container, arranging them vertically and tapping the container on the table to help them settle.
Add Andes to a large microwave-safe bowl. Microwave on HIGH until melted and smooth in 30-second intervals, about 2 minutes total; stirring after each interval.
Pour melted Andes into Pringles container, tapping container to ensure each chip is coated in chocolate. Return container lid.
Chill in the refrigerator, upright, until chocolate is solid, 35 to 45 minutes. Peel away container from chocolate and carefully slice into chunks using a serrated knife on a cutting board. Transfer to a platter to serve. Recipe developed by Amanda Stansfield
