Turtle Chimichangas Dessert

1. 1

   Place one candy bar in the center of a tortilla.

2. 2

   Fold the bottom of the tortilla up & over the candy bar, and then fold the sides in and over.

3. 3

   Fold the top of the tortilla over the folded sides and put on a baking sheet seam side down.

4. 4

   Repeat to make the remaining chimichangas.

5. 5

   Heat vegetable oil in a large pot or deep fryer to 360 degrees.

6. 6

   Place 2 chimichangas, seam side down, in the hot oil.

7. 7

   Hold the chimichangas down in the oil with tongs for a few seconds to seal.

8. 8

   Cook until golden brown on all sides, about 2-3 minutes.

9. 9

   Drain the chimichangas on a wire rack and repeat to make the remaining chimichangas.

10. 10

    Heat the caramel sauce in a small saucepan over medium heat.

11. 11

    Add the pecans and bring just to a boil, stirring occasionally.

12. 12

    Remove from heat and cool slightly, about 5 minutes.

13. 13

    Heat the hot fudge in a microwave on high for about 30 seconds.

14. 14

    Place a chimichanga on each dessert plate and top with the caramel-pecan sauce.

15. 15

    Drizzle hot fudge over the chimichanga and serve with a scoop of vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.