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.
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- In a large bowl, whisk together the eggs and sugar for 2 minutes, add the remaining ingredients for the shells and whisk until smooth.
- 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).
- 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.
- 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.
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