I like to top this quick and easy version of toffee with roasted and salted peanuts, but the sky's the limit, so use your imagination. Sometimes I use milk chocolate chips, but this time I used semisweet. Either one tastes delicious.
Non-stick cooking spray
6 fajita-size flour tortillas
1 cup butter
1-1/2 cups packed light brown sugar
1 teaspoon ground cinnamon
1-1/2 cups milk chocolate or semi-sweet chips
1/2 to 3/4 cup chopped roasted and salted peanuts
- 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.