Peanut Butter Toffee Cheesecake Dip with Cocoa-Dusted Tortilla Chips

Peanut Butter Toffee Cheesecake Dip with Cocoa-Dusted Tortilla Chips from We are not Martha

Ingredients:
  • 12 oz. low-fat cream cheese (Neufchatel), softened
  • 1 C peanut butter
  • 1/3 C brown sugar
  • 1/3 C Chocolate Heath Bar pieces, plus more for topping  
  • Cocoa Dusted Tortilla Chips (see recipe below)
Instructions:

1) Put cream cheese, peanut butter, and brown sugar in a stand mixer with whisk attachment and blend together until smooth.
2) Stir in Heath Bar pieces.
3) Spoon into a bowl and chill until ready to serve.
4) Sprinkle with extra Heath Bar pieces and serve with cocoa-dusted tortilla chips.

Cocoa-Dusted Tortilla Chips:

Ingredients:
  • 4 6-inch flour tortillas
  • 1/2 stick butter, melted
  • 1/4 C sugar
  • 1/8 C cocoa powder
Instructions:

1) Pre-heat oven to 350 degrees. Cut tortillas into 8 triangular pieces each.
2) In a small bowl, combine sugar and cocoa powder.
3) Brush tortilla pieces with butter. Sprinkle with sugar/cocoa powder mix. Flip tortillas and repeat with other side.
4) Place on a baking sheet and bake for 6-8 minutes until nice and crispy.

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