Chocolate-Dipped Cinnamon Crisps
Ingredients
4 small flour tortillas
Watkins Cooking Spray
1/2 cup/125 ml sugar
1-1/2 tsp/7.5 ml Watkins Cinnamon
1/2 cup/125 ml semi-sweet chocolate chips
2 tsp/10 ml vegetable shortening
Directions
Cut each tortilla into eight wedges. Spray with
cooking spray and place on baking sheet. Bake at 400ºF/205ºC for 4 to 7
minutes or until light golden brown. Meanwhile, combine sugar and cinnamon
in plastic bag. When tortilla wedges are brown, spray again with cooking
spray and place a few at a time in sugar/cinnamon bag; shake to coat well.
Place on a piece of waxed paper. In small saucepan or in microwave, melt
chips and shortening. Place pan in warm water to keep chocolate soft. Tip
wide end of each tortilla wedge into melted chocolate; place on waxed paper
and allow chocolate to harden.
Makes 32 wedges, 4 per serving.
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