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Steps
1
Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package. Line cookie sheet with waxed paper.
2
Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on cookie sheet lined with waxed paper; let stand 10 to 15 minutes until chocolate hardens. Refrigerate until ready to use.
3
In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
4
In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves. 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 be less crunchy.
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