CHOCO TACOS RECIPES

Steps:

• 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.
• 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.
• In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
• 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.

Steps:

• 1) In a large bowl, whisk together the eggs and sugar for 2 minutes, add the remaining ingredients for the shells and whisk until smooth. 2) Cook the waffle shells in a waffle cone maker according to manufacturer's instructions and shape them in the shape of a taco by hanging them over a wooden spoon as soon as they come out of the maker (please watch video for clear instructions on this). 3) Once all the ?taco? shells are made, line them all up in a baking pan then brush the inside of each one with some of the chocolate mixture and pop them all in the freezer for about 10 minutes. 4) Take the ice cream out of the freezer for about 10 minutes then place it in a large resealable bag, snip off one of the corners and fill each taco with it then pop them all back in the freezer for a couple hours. 5) Dip them all in the remaining chocolate mixture (pop it in the microwave to loosen the chocolate back up) then dip them in the peanuts. Pop them in the freezer for a bit to set the chocolate then dig in.