Like quick and easy recipes? Me too, and I especially like this one. I created this recipe a few years ago and it’s been one of my most requested. It’s got a short list of ingredients, can be done in under forty minutes, and utilizes everyday pantry items like flour tortillas.
- Preheat ovent to 400 degrees. Line 2 baking sheets with foil. Lightly spray each pan with nonstick cooking spray. Lay 3 tortillas flat on each pan and bake for 12-14 minutes or until deep golden brown and crispy. If large air pockets form, just pierce with a sharp knife, then push air out with a spatula. Small air pockets are okay.
- In a small, heavy saucepan, melt 1 cup butter, the brown sugar, and 1 teaspoon cinnamon over medium to high heat until melted, stirring often. Bring to a rolling boil and boil 3 minutes stirring constantly. Mixture will be thick. Remove from heat and quickly spread mixture evenly over each tortilla with an offset spatula or the back of a spoon. (Some of the mixture will run off to the pan, but that’s okay).
- Bake in oven for 6 minutes or until the entire surface of each tortilla is bubbly (some of the mixture will run off of the tortillas). Remove from oven and let stand about 1-2 minutes.
- Sprinkle each tortilla with the chocolate chips divided evenly among them and let set until chips become shiny and melted. (Tortillas can be put back in the oven for 1-2 minutes until chocolate melts.) Spread the chocolate over each tortilla all the way to the edges, then sprinkle evenly with the peanuts and press down slightly. Loosen the tortillas away from the toffee that ran onto the pan with a knife, if needed. Place in freezer just until chocolate hardens. Break each tortilla into about 2-inch jagged pieces like toffee.