SNICKERS CHIMICHANGA
Pedro's Mexican Restaurante Recipe
Makes 4 servings
7 (2 oz.) Snickers candy bars
4 (12 inch) burrito size tortillas
2 tablespoons melted butter or margarine
vanilla ice cream
Maraschino cherries and whipped cream, optional
Cut 6 Snickers bars into 4 equal pieces. Arrange 6 pieces in the center of each tortilla. Fold up burrito style; seal ends with a toothpick. Transfer to small cookie sheet. Brush all sides of each burrito with the melted butter then cover with plastic wrap. Refrigerate 1 hour. (Can be made ahead. Refrigerate up to 24 hours.)
Preheat oven to 400 degrees. Bake burritos until golden brown and crisp, 20 minutes. Coarsely chop remaining Snickers bar. Place each chimichanga in a shallow dessert bowl. Serve with ice cream, whipped cream, cherries and chopped Snickers bar.