Crisp cinnamon-sugar tortilla wedges piled with ice cream, chocolate and caramel sauces, and chopped candy bars.
Bake the chips until golden; they crisp further as they cool. Assemble right before serving so the chips stay crunchy.
Chips keep 2 days airtight at room temperature. Warm the sauces for 15 seconds in the microwave so they drizzle easily.
Ingredients
Scale
Measurement units
- 4 flour tortillas
- 3 tbsp unsalted butter
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- 3 cup vanilla ice cream
- ¼ cup chocolate sauce
- ¼ cup caramel sauce
- 1 cup chopped candy bars
Ingredients
Scale
Measurement units
- 4 flour tortillas
- 3 tbsp unsalted butter
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- 3 cup vanilla ice cream
- ¼ cup chocolate sauce
- ¼ cup caramel sauce
- 1 cup chopped candy bars
Instructions
Prep
Heat the oven to 375°F.
Stir granulated sugar (3 tbsp) and cinnamon (1 tsp) together in a small bowl.
Brush the flour tortillas on both sides with unsalted butter (3 tbsp) and sprinkle with the cinnamon-sugar.
Cut each tortilla into 8 wedges and arrange in a single layer on a rimmed baking sheet, using two sheets if needed.
Equipment: rimmed baking sheet
Bake the chips
Bake about 10 minutes, until golden and crisp, flipping once halfway.
Cool on the pan so the chips finish crisping.
Assemble
Pile the chips on a platter and top with vanilla ice cream (3 cup).
Drizzle with chocolate sauce (¼ cup) and caramel sauce (¼ cup).
Scatter chopped candy bars (1 cup) over the top and serve immediately.
Equipment: ice cream scoop
Before you cook
Cook notes
- • Bake the chips until golden; they crisp further as they cool.
- • Assemble right before serving so the chips stay crunchy.
- • Warm the sauces for 15 seconds in the microwave so they drizzle easily.
- • Chips keep 2 days airtight at room temperature.
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