Pie Crust Desert Nachos
- 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
Preparation time 10mins
Cooking time 25mins
Adapted from pillsbury.com
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.