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Cinnamon Sugar Bites

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Prep Time: 10 minute

Cook Time: 10 minutes plus 2 hours inactive

Serves: About 4

INGREDIENTS

DULCE DE LECHE:
1 can (14 ounce) Sweetened Condensed Milk

MEXICAN CHOCOLATE SAUCE:
1 tablet Mexican Chocolate, finely chopped
½ cup Heavy Cream
1 Tbsp. Unsalted Butter
3 Tbsp. Unsweetened Cocoa Powder
¼ tsp. Vanilla Paste (or extract)
¼ tsp. Ground Cinnamon
1 pinch Chipotle Powder
¼ tsp. Coffee Extract (optional)

CHILI AND CINNAMON DUSTED BITES:
24 each Pretzilla Bites
½ cup Granulated Sugar
1 tsp. Ground Cinnamon
¼ tsp. Ancho Chili Powder
2 Tbsp. Unsalted Butter

PREPARATION

  • DULCE DE LECHE SAUCE:
  • Place unopened can of sweetened condensed milk (label removed) in a deep sauce pan and cover with at least 2 inches of water.
  • Bring the water to a boil. Reduce heat to a gentle simmer. Simmer for 2 hours.
  • Remove can from water and cool to room temperature.
  • Preheat oven to 350°F
  • MEXICAN CHOCOLATE SAUCE:
  • Place chopped chocolate in a mixing bowl.
  • Heat heavy cream to a simmer in a small saucepan over medium heat.
  • Pour hot cream over chocolate and let sit for 3 minutes.
  • Whisk cream and chocolate mixture until smooth.
  • Add butter, cocoa powder, vanilla paste, cinnamon, chipotle powder, and, if desired, coffee extract and whisk until smooth. Set aside.
  • CHILI AND CINNAMON DUSTED BITES:
  • Arrange Pretzilla Bites in a single layer on a baking sheet and place in a 350°F oven 5-7 minutes until lightly toasted.
  • Combine sugar, cinnamon, and chili powder in a bowl; mix well.
  • Arrange Pretzilla Bites in a single layer on a baking sheet and place in a 350°F oven 5-7 minutes until lightly toasted.
  • Serve warm with sauces on the side.