Chocolate Nachos

6 flour tortillas (8 inches)

7 tablespoons butter, melted, divided

6 tablespoons sugar, divided

1/2 teaspoon ground cinnamon

1/2 cup heavy whipping cream

1/3 cup packed brown sugar

1 square (1 ounce) unsweetened chocolate, chopped

1/2 teaspoon vanilla extract

1/2 cup chopped pecans

Brush both sides of tortillas with 4 tablespoons butter. Combine 2 tablespoons sugar and cinnamon; sprinkle over one side of each tortilla. Stack tortillas, sugared side up; cut into 12 wedges. Arrange in a single layer on baking sheets. Bake at 350° for 12-14 minutes or until crisp.

Meanwhile, in a heavy saucepan, combine the cream, brown sugar and remaining butter and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; stir in chocolate and vanilla. Cool slightly.

Arrange half of the tortilla wedges on a large serving platter. Drizzle with half of the chocolate sauce; sprinkle with half of the pecans. Repeat layers. Yield: 12 servings.