Banana Choco Tacos Recipes

CHOCO DIRT TACOS

Steps:

• Begin to melt the marshmallows and butter in a large pot over low heat, making sure not to burn the mixture, about 5 minutes.
• While waiting for the marshmallows to melt down, place your chocolate sandwich cookies into a large resealable plastic bag and crush your cookies to make cookie crumbs. Pour into a medium bowl and set aside.
• Remove the pot from the heat and add in the cereal; stir to combine.
• Using nonstick cooking spray, coat your hands and a small plate. Scoop a palm-size amount of the mixture from the pot and, using your hands, flatten it out to take the shape of the plate. Allow the disc to cool before shaping into a taco shape. Use a taco holder to form the shape of the shell and hold it in place. (The shells can be prepared ahead of time and keep covered and frozen until ready to use.)
• Scoop ice cream into your shells and top with cookie crumb dirt and gummy worms.

BANANA CHOCO TACOS

Steps:

• Stack tortillas and either warm them wrapped in foil on a grill over medium low heat for 5 min.or in a microwave wrapped in a paper towel.
• Remove tortillas to a work surface and lightly brush each tortilla on 1 side with butter and sprinkle lightly with cinnamon sugar.
• Top half of the buttered side of each tortilla with some of the banana slices,choc chips, and marshmallows.
• Fold the other half over the filled half,pressing lightly.
• Use a spatula to place each taco atop the grill rack or in a skillet for 2 to 3 min until lightly browned and choc and marshmallows start to melt,flipping over halfway through cooking time.

CHOCOLATE TACOS

Steps:

• In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, heavy cream and vanilla with a rubber spatula until combined.
• Prop up each end of a long wooden spoon on a can or bowl (you'll use this to shape the taco shells). Heat a large nonstick pan over medium-high heat; coat with cooking spray. Spoon 2 tablespoons of batter into the pan; use a small offset spatula to spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 more minute. Remove from the pan and immediately drape the pancake over the wooden spoon. Set aside to set, about 5 minutes. Repeat to make 8 to 10 tacos, wiping out the skillet and adding more cooking spray as needed.
• Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water; stir until melted. Dip the edges of the taco shells in the melted chocolate and return to the wooden spoon; let set, about 5 minutes. (If making in advance, refrigerate until ready to serve.) Fill the taco shells with ice cream and garnish with some chopped pecans.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
• Bake in preheated oven for 12 to 15 minutes.