As a lifelong peanut butter cup enthusiast, I’m always looking for a way to combine sweet chocolate and salty peanut butter.
In my teenage years, it was the peanut butter and chocolate-hazelnut spread sandwiches in my lunch box. But as an adult, I’m rocking with these Peanut Butter–Chocolate Tortilla Triangles.
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Making them is easy: Just fill flour tortillas with peanut butter (creamy or chunky—your pick) and chocolate chips, fold them up, and warm them in a skillet until the filling is nice and gooey and the tortilla is browned. A final dusting of confectioners’ sugar gilds the lily.
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Think of these tortilla triangles a bit like a dessert crepe, but without all the work of making a batter—and with a crispy bite.
Peanut Butter–Chocolate Tortilla Triangles
Total Time: 20 minutes
- Place 2 (8-inch) flour tortillas on cutting board. Spread 2 tablespoons creamy or chunky peanut butter over half of each tortilla, leaving border around edge. Sprinkle 2 tablespoons chocolate chips evenly over peanut butter. Fold tortillas in half, and press to flatten.
- Brush top of each tortilla with melted and cooled unsalted butter. Place tortillas in 10-inch nonstick skillet, buttered sides down. Brush second side of each tortilla with melted and cooled unsalted butter.
- Cook over medium heat until bottoms of tortillas are crisp and browned, 3 to 6 minutes. Flip tortillas and cook until second sides are crisp and browned, 1 to 2 minutes.
- Cut tortillas, dust with confectioners’ sugar, and serve.
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