Mini cuencos de taco de chocolate

¿Un taco de chocolate? ¡Delicioso! Unos mini cuencos crujientes y rebozados en azúcar se sumergen en chocolate y cacahuetes picados y se rellenan con helado para lograr una versión totalmente adictiva de un clásico de los camiones de helados. ¡Aquí tienes cómo preparar los tacos de postre de chocolate con los que siempre has soñado!

📝 Ingredients

• 1 tablespoon butter, melted
• 10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
• 3/4 cup semisweet chocolate chips
• 1 tablespoon shortening
• 1/2 cup plus 3 tablespoons finely chopped cocktail peanuts
• 1 1/2 cups vanilla ice cream
• 1/4 cup chocolate sauce
• 1/4 cup caramel topping

👨‍🍳 Instructions

1. 1Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
2. 2In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
3. 3Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.
4. 4Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.