Pie Crust Desert Nachos

Pie Crust Desert Nachos
Adapted from pillsbury.com
Pie Crust Desert Nachos

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

10

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

10

servings

Adapted from pillsbury.com

Ingredients

  • 1/2

    cup sugar

  • 2

    teaspoons ground cinnamon

  • 1

    box Pillsbury® refrigerated pie crusts, softened as directed on box

  • 1/3

    cup hot fudge sundae syrup

  • 1/3

    cup caramel sundae syrup

  • 1/2

    cup chopped nuts

Directions

Heat oven to 350°F. Spray cookie sheet with cooking spray. In sandwich-size food-storage plastic bag, mix sugar and cinnamon. Unroll 1 pie crust on cutting board. Cut into 3-inch-wide strips; cut strips into triangles that look like nacho chips. Add a few triangles at a time to bag with sugar-cinnamon. With fingers, toss triangles in bag to coat well. Place triangles in single layer on cookie sheet. Repeat with second pie crust and remaining sugar-cinnamon. Bake 10 to 12 minutes or until chips are golden brown and slightly crisp. Meanwhile, in 2 separate microwavable bowls, microwave sundae syrups on High 5 to 10 seconds or until warm enough to drizzle. Immediately remove pie crust chips from cookie sheet to large plate. Drizzle with both sundae syrups; sprinkle with nuts. Serve immediately. Marshmallow, chocolate chips, fruit and coconut are just a few other delicious toppings that work with this recipe. Vanilla or chocolate ice cream is a great topping, too.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: