Warm Cinnamon Crisps with Hot Chocolate

I found this recipe when I was looking for Super Bowl recipes. I thought it looked so good, and the other night when I was craving something sweet but didn't want to go out to buy something (and I was totally out of brownie mix!), I remembered this recipe. I wish I'd found it years ago!

You start with half a stick of butter, cut into pats, and spread out on a small rimmed baking sheet.

Next, cut a few tortillas into 2-1/2 inch rounds. (If you have a set of biscuit cutters, it should be the tiniest guy you have.)


Cinnamon Sugar.

Next, you melt the butter in a 500* F oven and place the tortilla rounds on the baking sheet. Turn each one once (I used tongs) so they're covered in the butter and sprinkle liberally with the cinnamon sugar. Bake for 3-5 minutes or until they look like this:


Oh my goodness. Gorgeous.

Mmmmm. Here's the closeup.

I also made homemade hot chocolate to go along with it.

The finished product. A perfect warm, cozy, yummy and happy little snack.

I love this recipe and highly recommend it. It is so easy and so cute!

Warm Cinnamon Crisps with Hot Chocolate (Courtesy of Fine Cooking)

Two 9- to 10-inch flour tortillas

2 Tbsp. granulated sugar

1/4 tsp. ground cinnamon

1/4 c. (1/2 stick) unsalted butter, cut into pieces

3 c. whole or 2% milk
1 c. heavy cream

6 oz. semisweet chocolate, finely chopped

1/2 tsp. vanilla extract

Heat the oven to 500°F. Use a biscuit cutter to cut the tortillas into sixteen 2-1/2-inch rounds. Combine the sugar and cinnamon in a small bowl.

Put the butter on a rimmed baking sheet and put the baking sheet in the oven until the butter is melted, 1 to 2 minutes. Remove the sheet from the oven and spread the tortilla rounds on the sheet, turning to coat both sides in the butter. Sprinkle the tops with the cinnamon sugar and return to the oven. Bake until the rounds are golden, 3 to 5 minutes. Transfer to a paper towel-lined baking sheet to cool slightly.

Combine the milk and heavy cream in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the chocolate until melted. Whisk in the vanilla. Pour into mugs and serve with the warm cinnamon crisps on the side.

Note: I only used 1/3 the hot chocolate recipe, and it was plenty. I also like my hot chocolate a little more rich so I added about 1 Tbsp. unsweetened cocoa with the chopped chocolate.