Best 3 Snicker Bar Dessert Chimichangas Recipes

TURTLE CHIMICHANGA BARS

Steps:

• 1. Freeze candy bars for at least 1 hour or more- use frozen. Remove from freezer as needed and place one unwrapped candy bar in the center of a tortilla. Fold the bottom of the tortilla up and over candy bar, and then fold the sides in and over. Fold the top of the tortilla over the folded sides and place, seam side down, on a tray or baking sheet. Repeat to make the remaining chimichangas.
• 2. Heat the oil in a large stockpot to 360^. Using tongs, place 2 bundles, seam side down, in the hot oil.Hold bundles down for a few seconds to seal. Fry until golden brown on all sides, about 2-3 minutes. Drain each bundle on a wire rack and repeat with remaining bundles.
• 3. Heat the caramel sauce over medium heat-add the pecans and heat through. Cool for 5 minutes. Heat hot fudge in microwave following instructions on jar.(about 30 seconds)
• 4. Place chimichanga bundle on dessert plate and top with pecan sauce and drizzle with hot fudge and scoop of ice cream.

SNICKER BAR DESSERT CHIMICHANGAS

Steps:

• Cut 6 of the Snicker bars crosswise into 4 equal pieces.
• Arrange 6 Snicker pieces in the center of each tortilla.
• Fold up buritto style, secure ends with toothpicks.
• Transfer to a cookie sheet.
• Brush each side of chimichangas with the melted butter.
• Cover each with plastic wrap.
• Refrigerate for 1 hour.
• Preheat oven to 400.
• Uncover chimichangas and bake for 20 minutes or until golden brown and crisp.
• Meanwhile, chop remaining candy bar into pieces.
• Serve each chimichanga topped with topping ingredients and the chopped candy.

NO BAKE CRISPY SNICKERS BARS

Steps:

• Spray a 9x13 baking dish with cooking spray and line with parchment paper. Set aside.
• Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
• Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.
• Refrigerate until firm, about 15 minutes.
• In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.
• Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently. Remove from heat.
• Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.
• Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.
• Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.
• Spread caramel over the top of the chilled nougat layer. Refrigerate until firm, about 15 minutes.
• Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture is. smooth.
• Stir in Cocoa Pebbles until fully coated. Pour mixture on top of the chilled caramel layer.
• Refrigerate until firm, about 30 minutes.
• Bars should be refrigerated until ready to eat. Cut and serve.