Prep 1 hr
Cook 20 mins
A perfect ending to a Mexican-themed dinner. Very easy! Prep time includes 1 hour chill time.
- 7 (2 ounce) Snickers candy bars
- 4 burrito-size flour tortillas
- 2 tablespoons butter, melted
- vanilla ice cream
- chocolate syrup
- whipped cream
- maraschino cherry
- 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.
These were delicious. No one could believe all there was inside was Snickers. I did follow the advice on another review--Check after 15 mins....mine were done perfectly at that time limit. Try these, if you LOVE chocolate, you won't be disappointed.
I thought these were good but not great. I was kind of expecting more from the other reviews. This recipe definitely gets serious points for being easy and unique. None of my guests could guess what was inside and they all seemed to really like it. We served 1/2 a chimichanga per guest with vanilla ice cream and cinnamon sprinkled on top (didn't bother with the chocolate syrup, whipped cream, or cherries). Ultimately, when I finished my plate, I had enjoyed it but didn't really want more (and that's usually the sign of a GREAT dessert). Would be a fun recipe to do with the kids.
These were scrumptious! So rich and...oops, I forgot I was on a diet, but I'll keep that a secret! I drizzled some caramel ice cream topping over the top also, in addition to switching the chocolate syrup for some hot fudge. Oh my. If I wasn't so full I'd go and have another...