Inspired partly by our love for the Dairy Queen Peanut Buster Parfait and partly by the dessert found in this month's Food Network Magazine, these Peanut Buster Choco Tacos will be the perfect hand held dessert for our Cinco de Mayo dinner.
We never celebrated Cinco de Mayo when I was growing up. I know, I lived a sheltered life. My mother-in-law, however, was born in El Paso, Texas, and since I've been married, it has since become a mandatory and much anticipated holiday for our family.
These tacos can be made in advance and are easy to assemble.
First, start with some crunchy corn taco shells.
Next, shmear some hot fudge inside the shell and top with a few peanuts.
Next, spoon a couple of tablespoons of ice cream into the shell.
Put the tacos into the freezer.
While the tacos are freezing, chop some peanuts.....
And make your own Magic Shell topping!
It's really easy. Just combine two parts chocolate chips to one part coconut oil.
Microwave for a minute or two until it's melted and stir to combine.
The result is a nice, thin syrup that hardens on contact. Take the tacos out of the freezer and dip one side into the chocolate sauce. Immediately, before it hardens, and before you even have time to take a picture, sprinkle with the chopped peanuts.
Yummy! Can't wait for Cinco de Mayo!
Peanut Buster Choco Tacos
Makes 12 Tacos
12 crunchy corn taco shells
1 cup peanuts, divided
Hot fudge sauce
Vanilla Ice Cream
12 ounces chocolate chip
1 cup coconut oil
- Line up 12 taco in a 9x13 inch pan.
- Spread 1-2 teaspoons of hot fudge sauce inside each taco.
- Sprinkle inside of taco with a scant tablespoon of peanuts.
- Spoon about 1/4 cup of vanilla ice cream inside tacos.
- Place tacos in the freezer.
- Chop up remaining nuts.
- Make the Magic Shell (Combine chocolate chips and coconut oil in a microwave safe bowl and heat until melted 1-2 minutes) Stir to combine.
- Remove tacos from freezer and dip one end into sauce.
- Immediately sprinkle with chopped peanuts.
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