Chocolate Chimichangas With Raspberry Sauce

Ingredients

• 6 10-inch burrito-size flour tortillas ()
• 6 servings garnishes: chocolate shaved
• 9.3 oz milk chocolate candy bars 
• 6 servings raspberry sauce 
• 6 servings whipped cream 
• 6 servings vegetable oil 

Equipment

• frying pan
• baking sheet
• paper towels
• tongs

Directions

1. Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes.
2. Pour oil to depth of 1 inch into a large skillet; heat to 37
3. Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Repeat procedure with remaining tortillas.
4. Drain on paper towels.
5. Serve with Raspberry Sauce and vanilla ice cream.
6. Garnish, if desired.