CRISPS

1. Whisk together sugar and cinnamon in a medium bowl. Set aside.
2. Whisk together 3 tablespoons of Country Crock Plant Butter and vanilla in a separate medium bowl. Set aside.
3. Preheat an air fryer to 350 degrees F for 5 minutes.
4. Place half of the wonton wrappers on a cutting board; generously brush on both sides with 1 1/2 tablespoons of the Country Crock Plant Butter. Cut each wrapper into 1-inch-wide strips.
5. Working in two batches if needed, arrange wonton strips in a single layer in the air fryer basket, overlapping as little as possible. Bake until golden and crisp, about 4 minutes, shaking basket once halfway. (It's ok if finished crisps have some lighter spots; any mostly pale strips can be air fried for another 30 to 60 seconds.)
6. Transfer crisps to bowl with vanilla Country Crock Plant Butter mixture using kitchen tongs; when cool enough to handle, gently toss by hand until evenly coated. Remove crisps, leaving excess butter mixture in bowl; add to sugar mixture, tossing and pressing to help adhere. Place crisps in a serving bowl or airtight container.
7. Repeat Step 3 through Step 5 with remaining wonton wrappers, COuntry Crock Plant Butter, sugar mixture, and vanilla Country Crock Plant Butter mixture.

Chocolate Sauce

1. Stir together powdered sugar, cocoa, Country Crock Plant Butter, vanilla, and 2 tablespoons of the water in a medium bowl. Gradually stire in remaining 1-2 tablespoons water, until smooth and desired consistency is reached. Serve immediately, drizzling some over crisps if desired. (If sauce starts to get too thick, microwave on high in 10-second intervals until desired consistency is reached)