- 1 jar caramel sauce
- 1 can chocolate syrup
- 5 or 6 sprigs of 4 inch mint stems
- Buñuelo chips
- Toasted pecans, chopped
Here’s a Fiesta recipe to satisfy your Sweet Tooth. Dessert Nachos will top off the best Fiesta party. Contributed by Linda Skop, you can find this recipe in The Little Kitchens of Fiesta, Vol.II. For more Fiesta recipes and fun, click on my Fiesta Foodie Page. Viva Fiesta!
Pour chocolate syrup in saucepan with mint. Turn on low heat and let steep for 15 to 20 minutes. Cool. Strain, and discard leaves.
Arrange chips in a serving dish. Pour caramel and chocolate syrup over, sprinkle with pecans and serve.
Note: Dulce de Leche or Cajeta Sauce could also be used instead of caramel sauce. Optional, add your favorite ice cream.