1 Review

I'm giving this 5 stars because this is a great basic recipe that is a PERFECT way to use all the broken tortilla chips at the bottom of the bag. I just crush them and save them until I have enough for this recipe. That said, I do think that some tweaking is necessary. The first time I made them, I thought they were kind of bland and not nearly sweet enough even with a sugar glaze (and I don't even have much of a sweet tooth). I don't know, maybe it's because my tortilla chips were salted. The second time I made them, I doubled the sugar and the spice (I used cinnamon), and added white chocolate chips. That did the trick - perfect! I think adding the extra sugar makes them turn out a bit more "flat" and crispy, but I really like them that way. By the way, this makes a truly huge batch, so I always cut it in half. Also, instead of opening a whole can of evaporated milk, I just use half & half or cream instead. Anyway, this one's definitely a keeper!

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ItalianMama May 10, 2009
Tortilla Cookie Crisps