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Pie Crust Dessert Nachos

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Pie Crust Dessert Nachos
  • Prep 10 min
  • Total 25 min
  • Servings 10
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May 7, 2018

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

  • 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

  • Tip 1
    Marshmallow, chocolate chips, fruit and coconut are just a few other delicious toppings that work with this recipe.
  • Tip 2
    Vanilla or chocolate ice cream is a great topping, too.

Nutrition Information

215.3 Calories, 8.3g Total Fat, 1.2g Protein, 35.8g Total Carbs, 22.7g Sugars

Nutrition Facts

Serving Size: 10
Calories
215.3
Total Fat
8.3g
Saturated Fat
2.5g
Cholesterol
4mg
Sodium
108mg
Total Carbs
35.8g
Dietary Fiber
0.9g
Sugars
22.7g
Protein
1.2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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