In the bottom of your slow cooker, peaches and brown sugar caramelize to make a warm, gooey upside-down cake.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 4 to 6 – servings |
Ingredients
- 6 ounces Cinnamon Graham Crackers
- 5 Mission® Soft Taco Size Flour Tortillas
- ½ cup Butter, melted
- 1 (10 ounce) jar Chocolate sauce
- 1 ½ cups Miniature Marshmallows
Instructions
- Preheat oven to 350 degrees F. Using a food processor, process the graham crackers into fine crumbs. Cut each tortilla into 8 equal size wedges. Dip wedges into melted butter and then into cracker crumbs.
- Spread out tortillas onto a baking sheet and bake for 5 minutes. Turn chips over and bake for another 5 minutes or until golden.
- Pile chips onto an oven safe platter, drizzle with chocolate sauce and sprinkle with marshmallows.
- (Optional) Return platter to the oven until marshmallows are lightly browned.
Nutrition Facts
| Calories | 553 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 694 mg |
| Sugars | 39 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Very good party food. Only exception: added chocolate chips instead of chocolate sauce