Commercial Mexican Caramel Sundaes
Bring some Mexican flair to your ice cream sundae. With cayenne pepper, cinnamon and tortilla chips, this recipe will delight your guests. Makes 6 sundaes.
Keywords
- Everyday
- Evergreen
- HERSHEY'S
- Chocolate
- Sundaes
- Ice Cream & Frozen Desserts
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Vegetable cooking spray
- Mixing bowl
- Measuring spoon
- Measuring cup
- Pastry brush
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Wooden spoon
- Spoon
- Sundae dish
- Plate
- Ice cream scoop
- Cooling rack
Ingredients
- 1-1⁄2 tsp. HERSHEY'S Cocoa, Natural (Item# 63505)
- 1-1⁄2 tsp. sugar
- 3⁄4 tsp. ground cinnamon, divided
- 3 flour tortillas
- 1 Tbsp. butter, melted
- 9 oz. (3⁄4 cup) HERSHEY'S Caramel Topping (Item# 35194), divided
- 1⁄8 to 1⁄4 tsp. ground cayenne pepper
- One 1⁄2 gallon vanilla ice cream or dulce de leche caramel ice cream, divided
- 5 7-1⁄2 oz. (1 to 1-1⁄2 cups) Spanish peanuts, divided
- -- Whipped cream topping (optional)
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