Snicker Bar Dessert Chimichangas Recipes

Steps:

• 1. Freeze candy bars for at least 1 hour or more- use frozen. Remove from freezer as needed and place one unwrapped candy bar in the center of a tortilla. Fold the bottom of the tortilla up and over candy bar, and then fold the sides in and 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.
• 2. Heat the oil in a large stockpot to 360^. Using tongs, place 2 bundles, seam side down, in the hot oil.Hold bundles down for a few seconds to seal. Fry until golden brown on all sides, about 2-3 minutes. Drain each bundle on a wire rack and repeat with remaining bundles.
• 3. Heat the caramel sauce over medium heat-add the pecans and heat through. Cool for 5 minutes. Heat hot fudge in microwave following instructions on jar.(about 30 seconds)
• 4. Place chimichanga bundle on dessert plate and top with pecan sauce and drizzle with hot fudge and scoop of ice cream.

Steps:

• Cut 6 Snickers bars crosswise into 4 equal pieces. Arrange 6 pieces in the center of each tortilla, fold up burrito style and seal ends with a toothpick.
• Transfer to a cookie sheet, brush all sides of each burrito with melted butter; cover with plastic wrap, refrigerate for 1 hour.
• Heat oven to 400 degrees, remove plastic wrap and bake 'burritos' until golden brown and crisp, approximately 20 minutes.

Steps:

• Cut 6 of the Snicker bars crosswise into 4 equal pieces.
• Arrange 6 Snicker pieces in the center of each tortilla.
• Fold up buritto style, secure ends with toothpicks.
• Transfer to a cookie sheet.
• Brush each side of chimichangas with the melted butter.
• Cover each with plastic wrap.
• Refrigerate for 1 hour.
• Preheat oven to 400.
• Uncover chimichangas and bake for 20 minutes or until golden brown and crisp.
• Meanwhile, chop remaining candy bar into pieces.
• Serve each chimichanga topped with topping ingredients and the chopped candy.