Post by Chris in NM on Feb 5, 2003 9:31:37 GMT -6
Chocolate-Caramel Tortillas from www.recipelink.com
6 8" flour tortillas
1/2 c semisweet-chocolate chips
32 individually wrapped vanilla-caramel candies (from a 14 oz. bag)
2 tbl water
1. Heat oven to 375. Lightly coat cookie sheet(s) with non-stick spray.
2. Stack tortillas and cut in 8 wedges (48). Arrange wedges in a single layer on prepared cookie sheets. Lightly spray tops with cooking spray.
3. Bake 9-11 min. til golden and crisp. Slid onto wire rack to cool.
4. Meanwhile melt chocolate in a small saucepan over low heat. Put caramels and water in another small saucepan and stir constantly over low heat until caramels melt.
5. Working with about 12 at a time, place wedges on a wire rack and drizzle with chocolate and caramel. Remove to waxed paper to harden. If necessary, remelt caramel and/or chocolate over low heat between batches. Store airtight with waxed paper between layers. Store at room temp. for up to 2 wks ( if they last that long!)
6 8" flour tortillas
1/2 c semisweet-chocolate chips
32 individually wrapped vanilla-caramel candies (from a 14 oz. bag)
2 tbl water
1. Heat oven to 375. Lightly coat cookie sheet(s) with non-stick spray.
2. Stack tortillas and cut in 8 wedges (48). Arrange wedges in a single layer on prepared cookie sheets. Lightly spray tops with cooking spray.
3. Bake 9-11 min. til golden and crisp. Slid onto wire rack to cool.
4. Meanwhile melt chocolate in a small saucepan over low heat. Put caramels and water in another small saucepan and stir constantly over low heat until caramels melt.
5. Working with about 12 at a time, place wedges on a wire rack and drizzle with chocolate and caramel. Remove to waxed paper to harden. If necessary, remelt caramel and/or chocolate over low heat between batches. Store airtight with waxed paper between layers. Store at room temp. for up to 2 wks ( if they last that long!)