1 C Lily’s Chocolate Salted Caramel Baking Chips
1 C Field Day Semi Sweet Baking Chips
¼ C Organic Valley heavy cream, warmed
1 package Dandies large marshmallows, cut in half
Cinnamon Sugar Chips
4 Stacy’s big tortillas
½ C Organic Valley butter, melted
½ C Wholesome granulated sugar
1-2 Tbsp. Frontier Co-op ground cinnamon
To make the chips:
Preheat oven to 350.
Line 2 baking trays with parchment paper.
Mix your sugar and cinnamon together.
Cut tortillas into triangles like you would a pizza. Brush each side with melted butter and sprinkle on cinnamon sugar. Place on the trays and bake for 8-10 minutes. Flip halfway through.
Remove from oven and place on the cooling rack until cooled.
While the chips cool, begin making the dip:
Preheat oven to 450.
In the bottom of a 9 inch baking dish or oven safe skillet, add baking chips and warmed heavy cream. Stir to combine.
Add marshmallows to the top, cook until golden, 8-10 minutes. Keep an eye on it so it doesn’t burn. You can turn on the broiler at the end if they aren’t the color you would like. Allow to cool for a few minutes before eating.