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Ingredients

1 (15 ounce) package flour tortillas, cut into wedges 1 tablespoon white sugar, or as needed ground cinnamon, or as needed ½ cup butter, melted 2 (8 ounce) packages cream cheese, softened ½ cup brown sugar ½ cup white sugar 1 teaspoon vanilla extract 1 (8 ounce) package toffee baking bits (such as Heath®)

Nutrition Info

301.9 calories carbohydrate: 30.7 g cholesterol: 47.8 mg fat: 18.2 g fiber: 1 g protein: 4.5 g saturatedFat: 10.7 g servingSize: - sodium: 263.4 mg sugar: 13.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Spread tortilla wedges onto the prepared baking sheet.
Mix 1 tablespoon white sugar and cinnamon together in a small bowl. Drizzle melted butter evenly over tortilla wedges, sprinkle with cinnamon-sugar mixture.
Bake in the preheated oven until chips are crisp, about 15 minutes.
Mix cream cheese, brown sugar, 1/2 cup white sugar, and vanilla extract together with an electric mixer until smooth, fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip.

16 servings

Yummy, easy dessert or appetizer for any Mexican-themed dinner. Also great for an easy appetizer anytime. Store unused dip in the refrigerator.