| Type: | Dessert |
| Ingredients: |
8 oz. store-bought caramel sauce 1/4 tsp. cayenne pepper 1 tsp. cinnamon 4 8-inch flour tortillas 2 Tbsp. melted butter 4 tsp. sugar 1/2 gallon caramel or French vanilla ice cream whipped cream (in a can) maraschino cherries or Spanish peanuts (optional) |
| Procedure: |
Preheat oven to 400º. In a small saucepan, warm caramel sauce over low heat and season with cayenne and 1/2 tsp. cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with the remaining cinnamon and the sugar. Bake until crispy and sugar has melted into tortillas; about 5 minutes. Remove tortillas from oven and break up into chunks. Arrange pieces of 1 tortilla in a sundae dish. Top with two large scoops of ice cream, and drizzle with warm spicy caramel sauce. Top each with whipped cream, and a cherry or Spanish peanuts if desired. Recipe courtesy of Rachael Ray! |
| Yields: | 4 BIG sundaes |