Dessert Nachos

Cooking Time

5 minutes

Prep Time

15 minutes

Serving Size

4-6 snack servings

Ready to wow a crowd? These Dessert Nachos are a sweet, crunchy, and a totally customizable treat that’s as fun to eat as it is to make. Perfect for parties, game nights, or weekend family fun, this recipe brings everyone to the table. Crisp wonton chips, fried in Wesson Canola Oil for that perfectly light, golden crunch, are tossed in cinnamon sugar and layered with whipped cream cheese sauce, warm peanut butter, bananas, and maraschino cherries.

A sprinkle of swicy peanuts—caramelized with just a touch of Wesson Canola Oil for the ideal sweet-and-spicy bite—takes it over the top. Easy to prep ahead and endless opportunities with your favorite toppings, this is a playful dessert built for sharing and guaranteed to delight guests of all ages.

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CONTAINS:

peanuts, dairy

Ingredients

Wonton Chips

Wonton wrappers, square 12 oz (1 package).

Wesson Canola Oil 3 - 6 cups, for frying.

Sugar 1/2 cup.

Cinnamon 2 tsp.

Cream Cheese Sauce

Cream cheese, softened 8 oz.

Powdered sugar 1/2 cup.

Vanilla extract 1 tsp.

Sweet & Spicy Peanuts

Peanuts, blanched & unsalted 1 tsp.

Wesson Canola Oil 1 tsp.

Sugar 1 tbsp.

Chili flakes 1/4 tsp.

Additional Toppings

Peanut butter 3 tbsp.

Banana, sliced 1 .

Maraschino cherries 1/3 cup sliced.

Method

Wonton Chips

Heat 2 inches of Wesson Canola Oil in a large Dutch oven to 350°F. We recommend using an oil thermometer to ensure your oil temperature is accurate.

In a small bowl, combine sugar and cinnamon; set aside. Cut wonton wrappers in half diagonally into triangles. Gently peel them apart to separate.

Working in small batches, fry wonton triangles in Wesson Canola Oil for approximately 30 seconds or until golden brown, turning once during cooking.

Transfer chips to a large bowl and toss with about 1 tsp of cinnamon sugar. Repeat this process until all wontons are cooked.

Chef’s Tip: these wonton chips stay crisp when stored properly and make great snacks.

Sweet & Spicy Peanuts

In a small non-stick pan, combine peanuts, Wesson Canola Oil, sugar, and chili flakes.

Heat the pan over medium-high heat, stirring constantly, until the nuts are caramelized.

Transfer the nut mixture to a plate to cool completely.

Chef’s Tip: do not leave the pan unattended; caramelized sugar can burn quickly.

Cream Cheese Mixture

In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add the powdered sugar and beat until light and fluffy. Mix in vanilla extract.