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Turtle Chimichangas

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Submitted by: AndriaG

 

A chocolate bar is wrapped inside a large flour tortilla and deep-fried, then topped with caramel-pecan and hot fudge sauces and ice cream.
 

Ingredients

  • 8 (1.55 oz.) chocolate candy bars (such as Hershey's)
  • 8 Burrito-size flour tortillas
  • 1 (32 oz.) bottle vegetable Oil
  • 1 (12 oz.) jar Caramel Ice Cream Topping
  • 1 c. pecans, chopped
  • 1 (12 oz) jar Hot Fudge Ice Cream Topping
  • 1 (1 Qt.) container Premium Vanilla Ice Cream

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Method

Place one candy bar in the center of a tortilla. Fold the bottom of the tortilla up & over the candy bar, and then fold the sides in & over. Fold the top of the tortilla over the folded sides and place, seam side down, on a tray or baking sheet. Repeat to make the remaining chimichangas. Heat the vegetable oil in a large stockpot to 360 degrees. Using tongs, place 2 chimichangas, seam side down, in the hot oil. Hold the chimichangas down for a few seconds to seal. Cook until golden brown on all sides, about 2-3 minutes. Drain the chimichangas on a wire rack and repeat to make the remaining chimichangas. Heat the caramel sauce in a small saucepan over medium heat. Add the pecans and bring just to a boil, stirring occasionally. Remove from heat and cool slightly, about 5 minutes. Heat the hot fudge in a micro-safe bowl in the microwave on high about 30 seconds. Place a chimichanga on each dessert plate and top with caramel-pecan sauce. Drizzle hot fudge over the chimichanga and serve with a scoop of vanilla ice cream.

 

Notes:

 

Number of Servings: 8

 

Submitted by: AndriaG ()

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