Ingredients

The following ingredients have 4 Servings
  • 2 Flatout Flatbreads
  • 1 large egg white (lightly beaten)
  • 3 Tbsp turbinado or sparkling sugar
  • 1 cup semi-sweet chocolate chips
  • ½ Tbsp canola oil
  • ⅓ cup sliced almonds (lightly toasted)
  • 7 oz ~24 caramels individually wrapped caramels, unwrapped
  • 1½ Tbsp milk

Instruction

  • Preheat oven to 375°F.
  • Brush the outer 1”edges of the flatbreads with the lightly beaten egg white. Place flatbreads on baking sheet. Sprinkle turbinado sugar (or other coarse sugar) on top of egg white.
  • Bake for 6-8 minutes, or until crisp and edges are lightly browned. Remove flatbreads from oven and let cool.
  • Using a double boiler or a microwave, melt the chocolate chips until smooth. Stir in the canola oil until well combined.
  • Spread the chocolate mixture evenly across the flatbreads. Sprinkle toasted almonds on top of chocolate. Let flatbreads cool.
  • Meanwhile, using a double boiler or microwave, add caramels and milk. Heat, stirring often, until caramels are melted and mixture is smooth.
  • Drizzle caramel mixture over cooled flatbreads. Cut into pieces before serving.