Choco Taco Recipes
CHOCO DIRT TACOS
Steps:
- Begin to melt the marshmallows and butter in a large pot over low heat, making sure not to burn the mixture, about 5 minutes.
- While waiting for the marshmallows to melt down, place your chocolate sandwich cookies into a large resealable plastic bag and crush your cookies to make cookie crumbs. Pour into a medium bowl and set aside.
- Remove the pot from the heat and add in the cereal; stir to combine.
- Using nonstick cooking spray, coat your hands and a small plate. Scoop a palm-size amount of the mixture from the pot and, using your hands, flatten it out to take the shape of the plate. Allow the disc to cool before shaping into a taco shape. Use a taco holder to form the shape of the shell and hold it in place. (The shells can be prepared ahead of time and keep covered and frozen until ready to use.)
- Scoop ice cream into your shells and top with cookie crumb dirt and gummy worms.
BANANA CHOCO TACOS
Couldn't be simpler,ooey-gooey dessert tacos are as much fun to make as eat. These are originally a summer time treat cooked on a grill outdoors but I make mine in a skillet browned in butter also. Either way they are a wonderful treat. Serve with lots of napkins or plan on an after treat dip in the pool or lake
Provided by Sooner Girl
Categories Dessert
Time 17m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Stack tortillas and either warm them wrapped in foil on a grill over medium low heat for 5 min.or in a microwave wrapped in a paper towel.
- Remove tortillas to a work surface and lightly brush each tortilla on 1 side with butter and sprinkle lightly with cinnamon sugar.
- Top half of the buttered side of each tortilla with some of the banana slices,choc chips, and marshmallows.
- Fold the other half over the filled half,pressing lightly.
- Use a spatula to place each taco atop the grill rack or in a skillet for 2 to 3 min until lightly browned and choc and marshmallows start to melt,flipping over halfway through cooking time.
Nutrition Facts : Calories 360.4, Fat 14.8, SaturatedFat 8, Cholesterol 10.2, Sodium 234.9, Carbohydrate 58.4, Fiber 3.8, Sugar 32.4, Protein 4.5
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- In a medium saucepan, combine everything except the butter and vanilla. Bring to a simmer. Cook for 3 minutes, stirring occasionally, until melted and smooth. Remove from the heat and stir in the butter and vanilla. Cool for about 10 minutes. Meanwhile, let’s make the ice cream base.
- Add the heavy cream and sweetened condensed milk to the bowl of a stand-up mixer. Using the whisk attachment, beat until soft peaks form, about 5 minutes. Line a loaf pan or other freezer-safe container with parchment. Add about 1/3 of the ice cream base to the container. Smooth out the top and add a few tablespoons of fudge sauce. Using a knife, swirl the fudge sauce into the ice cream. Repeat the layers until you’ve worked your way through all of the ice cream. You should end up with about 1/2 cup of fudge sauce. Place it in the a fridge-safe container (lasts up to 1 week). Transfer the ice cream to the freezer until firm, about 4 hours, ideally overnight.
- If you’re using a waffle cone maker, take the time to pre-heat it. Drop a tablespoon of batter onto the center of the maker. Close and cook for 1 to 2 minutes. Remove immediately and transfer to the center of two layered paper towels. Immediately place the edge of a smallish book in the center and wrap the paper towels/waffle cone around the book, shaping it into a taco. Press on it for 1 minute, then remove and allow to cool completely. Repeat until you’ve worked your way through all of the batter. You should end up with about 20 choco taco shells.
- Line a baking sheet with parchment. Remove the ice cream from the fridge and allow to come to room temperature for about 10 minutes. Using a teaspoon, spoon it into the choco taco shells and transfer to the baking sheet. Transfer the tacos to the freezer for about 1 hour. (This particular ice cream is sort of soft so it needs this long; if you’re using store-bought ice cream, then it will take less time to refreeze!)
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