>From the Betty Crocker website...
~~~~~
Mucho Choco Tacos
Old El Paso® Grand Prize-Winning Recipe Creative and fun from the title to
kids' tummies, chocolate-covered taco shells are easy for kids to fill--no
tipping!
Prep Time:20 min
Start to Finish:40 min
Makes:8 tacos
8 Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)
1 package (24 oz) chocolate-flavored candy coating (almond bark)
2 cups sliced fresh strawberries
2 cups sliced bananas
3/4 cup hot fudge ice cream topping
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
2 cups whipped cream topping from aerosol can
8 mint leaves, if desired
1. Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt
chocolate candy coating as directed on package. Line cookie sheet with waxed
paper..
2. Carefully dip each taco shell into melted chocolate, using spoon to get
chocolate on inside of shell; hold shells above bowl to let excess chocolate
drip off. Stand shells upright on cookie sheet lined with waxed paper; let
stand 10 to 15 minutes until chocolate hardens.. Refrigerate until ready to use.
3. In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco
shells.
4. In small microwavable bowl, microwave fudge topping on High 30 to 45
seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit
in shells. Top with whipped cream; garnish with mint leaves. Serve immediately.
--
Rhonda G in Missouri
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