Cinnamon Sugar & Chocolate Crisps
2 whole BAYS English Muffins (any flavor)
2 tablespoons melted butter
2 teaspoons granulated sugar
1/2 teaspoon cinnamon
6 ounces dark chocolate melting wafers
Preheat oven to 375°F. Cut muffins crosswise into five strips per muffin half, arrange in a single layer, cut sides down, on a rimmed baking sheet. Bake 9 to 10 minutes or until light golden brown. Let cool to room temperature (strips will become crisper as they cool).
Place strips in a medium bowl, and drizzle with butter. Toss until evenly coated. Return to baking sheet in a single layer, cut sides down. Combine sugar and cinnamon in a small bowl, stirring until evenly incorporated. Sprinkle crisps with cinnamon sugar mixture. Return to oven and bake 5 to 6 minutes or until deep golden brown. Let cool.
Place chocolate melting wafers in a microwave-safe container. Microwave at half power until melted. Dip crisps in chocolate and let cool. Store loosely covered at room temperature up to 3 days.
Makes 20 crisps