I
NGREDIENTS
2 tbsp. cinnamon
1/4 c. sugar
2 c. chocolate chips
2 tbsp. butter
3 Small flour tortillas
1/4 c. rainbow sprinkles
vanilla ice cream
Caramel
DIRECTIONS
Make cinnamon sugar: On a small plate, combine cinnamon and sugar and mix until fully combined.Melt chocolate chips over a double boiler until smooth, then set aside.In a small skillet over medium heat, heat butter. Add tortillas and sauté, one at a time, until golden and crisp, 2 minutes per side. Dredge both sides of the tortilla in cinnamon sugar.Shape the tortillas: Fold tortillas in half and dip the outer edges in melted chocolate, then dip in sprinkles. Flip over a muffin tin and stand the tortillas upright. Let sit until chocolate is hardened, about 10 minutes.Fill each taco with 3 scoops of vanilla ice cream and top with caramel. Freeze until hard, at least 30 minutes.
