Stripped down — or spiffed up, this is a dessert or snack that takes mere moments to prepare. The contented ‘Ah’s” it produces in those you serve last longer than the time it takes to make it. Thanks to my friend Carolyn Herr for the inspiration!
Dark chocolate or milk chocolate candy bars (I use Russell Stover’s sugar-free)
flour tortillas (I use low carb)
Splenda or sugar or powdered sugar to sprinkle on top
OPTIONAL: fresh berries of any kind, whipped cream, chocolate shavings or curls
Spread one side of each tortilla with butter. Unwrap the chocolate bars and break into pieces. Heat one or ore skillets to about 340 — just a little higher than medium. Put a tortilla into each one, butter side down. Put the chocolate pieces on top, then place another tortilla on top with butter side out. Cook until brown on one side, then flip and brown the other side. The butter Ames the tortilla crispy and pastry-like.
Remove from the pan. If you are serving without berries, sprinkle a little sweet on top. In the picture above, I made a “towe”r of two different sets and topped it with the works. I cut it into pie wedges to serve.
In the picture below, the yummies stayed au naturel, but I used heart and lips cookie cutters (after they were cooked), to add a little personality to them –not that they lasted long enough for it to matter much!
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