Chocolate-Caramel Tortillas - cooking recipe

Ingredients

6 (8-inch) flour tortillas
1/2 c. semi-sweet chocolate chips
32 individually wrapped vanilla caramel candies (from a 14 oz. bag)
2 Tbsp. water

Preparation

Heat oven to 375\u00b0.
Lightly coat cookie sheet(s) with nonstick cooking spray.
Stack tortillas and cut in 8 wedges (you'll have 48).
Arrange wedges in a single layer on prepared cookie sheet(s).
Lightly spray tops with cooking spray.
Bake 9 to 11 minutes until golden and crisp.
Slice onto wire rack to cool. Meanwhile, melt chocolate in a small saucepan over low heat.
Put caramels and water in another small saucepan and stir constantly over
low heat until caramels melt.
Working with about 12 at a time, place wedges on a wire rack and drizzle with chocolate and caramel.
Remove to waxed paper to harden.
If necessary, remelt caramel and/or chocolate over low heat between batches.
Store airtight with waxed paper between layers.