Ingredients Jump to Instructions ↓

  1. 8 (1 1/25 Oz.) Chocolate Candy Bars , such as hershey's

  2. 8 Burrito-size Flour Tortillas

  3. 1 (32 Oz.) Bottle Vegetable Oil

  4. 1 (12 Oz.) Jar Caramel Ice Cream Topping

  5. 1 cup Pecans , chopped

  6. 1 (12 Oz) Jar Hot Fudge Ice Cream Topping

  7. 1 (1 Qt.) Container Premium Vanilla Ice Cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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