Go Back
Print

Sugar-Cinnamon Crisps with Chocolate Dip & Strawberries Serves 6

Course Dessert

Ingredients

  • Canola oil
  • 1 pkg. (5.2 oz.) Kontos® Cocktail Flatbread - (20 pieces)
  • 2 Tbsp. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1 pkg. (12 oz.) semi-sweet chocolate pieces
  • 1/2 cup evaporated milk
  • 2 tsp. vanilla extract
  • 1 qt. fresh strawberries

Instructions

  • DIRECTIONS: 1. Pour oil into small skillet, filling to 1/4-inch-deep. Heat over medium heat. 2. Fry Cocktail Flatbread, a few at a time, until golden brown. Remove and drain on paper towels. 3. Combine sugar and cinnamon in small bowl. Coat fried flatbreads with cinnamon mixture. 4. Combine chocolate pieces and evaporated milk in microwave-safe bowl. Microwave on HIGH 1 minute. Stir until smooth. Stir and repeat microwaving in 10-second intervals until chocolate is fully melted. Stir in vanilla. 5. Pour chocolate dip into serving bowl. Serve with strawberries and sugar-cinnamon crisps. Note: If you prefer, fried cocktail flatbread is a delicious dipper without the cinnamon-sugar coating.