Ingredients
Cheesecake Dip
- 12 ounces cream cheese, full fat and softened
- 1/2 cup confectioners’ sugar
- 1/4 cup sour cream, full fat
- 1/4 cup plus 3 tablespoon heavy cream
- 25 SNICKERS® minis, cut into quarters
- 1/3 cup caramel sauce, room temperature
- 1/4 cup grated milk chocolate
Cinnamon Sugar TOSTITO® Scoops
- 1 bag TOSTITO® Scoops Party Size Tortilla Scoops
- 1/2 cup unsalted butter, melted
- 3/4 cup white sugar + 1 1/2 teaspoon cinnamon
Instructions
Make the SNICKERS® Cheesecake Dip
- In the bowl of a stand mixer fitted with the paddle attachment add the cream cheese and confectioners’ sugar and beat on medium until light and fluffy scraping down the sides occasionally. ~3-4 minutes.
- Stop the mixture and add in the sour cream and heavy cream.
- Turn the mixer back on and slowly increase the speed to medium – high and beat for 5 minutes exactly scrapping down the sides. The mixture will be billowy and creamy/thick.
- Remove the bowl from the mixer and add grated chocolate and SNICKERS® pieces. Gently stir with a spatula in just to incorporate.
- Pour in the caramel and lightly fold in to combine. You just to have it appear as streaks; don’t blend it.
- Turn out the cheesecake dip into a serving dish and loosely cover with plastic wrap.
- Chill for 2 hours before serving.
- When ready to serve, remove the plastic wrap, garnish with additional chopped Snickers and serve with Cinnamon Sugar TOSTITO® Scoops.
Cinnamon Sugar TOSTITO® Scoops
- Whisk together the white sugar and cinnamon.
- In a very large bag add half of the bag of Scoops.
- Drizzle half of the melted butter over top of the Scoops, seal up the bag and GENTLY shake to coat all sides with butter.
- Open up the bag, add in half of the cinnamon sugar over top. Close up the bag tightly and shake gently to coat evenly.
- Open the bag, and place the coated chips on a serving platter.
- Repeat steps 2-5 for the remaining Scoops!
