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Prep 20min
Total60min
Servings8
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Ingredients
8
taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
1
bag (11.5 oz) milk chocolate chips (2 cups)
1
quart (4 cups) vanilla ice cream
1/2
cup caramel ice cream topping
1/2
cup chocolate ice cream topping
1
cup chopped nuts (any variety)
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Steps
1
Heat oven to 325°F. Heat taco shells as directed on box. Line cookie sheet with waxed paper.
2
In 1-quart microwavable bowl, microwave chocolate chips on High 1 minute. Stir; microwave 30 seconds longer or until chips can be stirred smooth.
3
Holding taco shell on bottom and with a butter knife or pastry brush, coat each shell completely -- except outer bottom edge -- with melted chocolate. Stand shells upright on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
4
Fill each shell with 1/2 cup ice cream. Top with caramel topping, chocolate topping and nuts. Serve immediately.
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The Old El Paso® Stand ‘N Stuff™ Kids’ Recipe Contest encourages kids to be creative in the kitchen. It’s way cool!
The chocolate-covered shells need to be refrigerated until serving, or they'll soften and lose some of their crunch.
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