Chocolate Taco Mini Tortilla Bowls

Prep 30 min
Total 1 hr 5 min
Servings 10

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Crispy, sugar-coated mini boats are dipped into chocolate and chopped peanuts and filled with ice cream. The result is an addictive version of an ice cream truck favourite.

Ingredients

1 tablespoon butter, melted
10 Old El Paso™ Mini Tortilla Bowls
3/4 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup plus 3 tablespoons finely chopped peanuts
1 1/2 cups vanilla ice cream
1/4 cup chocolate sauce
1/4 cup caramel topping

Steps

1

Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each boat. Place boats on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
2

In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
3

Place 1/2 cup of the chopped peanuts on plate. Hold baked boats by the bottom, and dip each one into melted chocolate, covering top rim of boat. Dip and roll top rim into chopped peanuts to coat. Refrigerate boats about 10 minutes or until coating is set.
4

Fill each boat with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.

Chopped toasted almonds are a nice alternative to the chopped peanuts.
Any flavour of ice cream and sauces will work well in this recipe, so feel free to fill them with your favourite combination.