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Pie Crust Dessert Nachos

pie crust dessert nachos Dessert
Pie Crust Dessert Nachos
  • Prep 10 min
  • Total 25 min
  • Servings 10
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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

Steps

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  • 1
    Heat oven to 350°F. Spray baking sheet with cooking spray.
  • 2
    In sandwich-size food-storage plastic bag, mix sugar and cinnamon.
  • 3
    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 baking sheet. Repeat with second pie crust and remaining sugar-cinnamon.
  • 4
    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.
  • 5
    Immediately remove pie crust chips from baking sheet to large plate. Drizzle with both sundae syrups; sprinkle with nuts. Serve immediately.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 10
Calories
215.3
% Daily Value
Total Fat
8.3
Saturated Fat
2.5
Cholesterol
4
Sodium
108
Dietary Fiber
0.9
Sugars
22.7
Protein
1.2
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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