Cinnamon Crisps with Chocolate Dipping Sauce
Rachel
ingredients
- 2 8 inch soft taco flour tortillas
- No-stick cooking spray
- 2 tsp sugar
- 1/8 tsp ground cinnamon
- 1 3.5 ounce container chocolate pudding cup (single serve size)
- 2 tbsp creamy peanut butter
- 2 tbsp Strawberry fruit spread
directions
- 1
Heat oven to 400. Spray tortillas on both sides with cooking spray. Place on cookie sheet. Combine sugar and cinnamon. Sprinkle over top side of tortillas. Cut each tortilla into 8 wedges. Separate on cookie sheet. Bake 7 to 9 minutes or until golden brown and crisp. Remove from oven and cool.
- 2
Mis together pudding, peanut butter and fruit spread in a small bowl. Serve with cinnamon crisps.
Source: Rachel
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