Ingredients for Snicker Bar Dessert Chimichangas
- Snickers Candy Bars
- Burrito Size Flour Tortillas
- 1/2 cup (1 stick) unsalted butter
- Vanilla Ice Cream
- Chocolate Syrup
- Whipped Cream
- Maraschino Cherry
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How to Make Snicker Bar Dessert Chimichangas
- Cut 6 standard-size (2.1 ounce) snicker bars crosswise into 4 equal pieces (approximately 24 pieces total).
- Lay out 6 large flour tortillas (10-12 inches). Arrange 4 snicker pieces in the center of each tortilla.
- Fold tortillas over the filling burrito-style, tucking in the sides. Secure the ends with toothpicks.
- Transfer the chimichangas to a baking sheet lined with parchment paper.
- In a small bowl, melt 1/2 cup (1 stick) unsalted butter. Brush each side of the chimichangas with the melted butter.
- Cover the baking sheet tightly with plastic wrap.
- Refrigerate for 1 hour to allow the filling to set and the tortillas to soften.
- Preheat oven to 400°F (200°C).
- Remove plastic wrap. Bake for 20-25 minutes, or until the chimichangas are golden brown and crispy.
- Meanwhile, chop the remaining 2 snicker bars into small pieces for garnish.
- Serve each warm chimichanga topped with your favorite dessert toppings (e.g., whipped cream, chocolate sauce, ice cream) and the chopped snicker bar pieces.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
204g
Fat
61g
Carbs
33g
