Banana Caramel Chocolate Won Tons Food

CHOCOLATE BANANA WONTONS

Steps:

• Mix bananas, cheese, and chocolate ingredients. Fold into center of wonton wrapper sealing all edges with water.
• Fry at 350 degrees, approx 3 minutes.

CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE

Steps:

• Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
• To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
• Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
• Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

CHOCOLATE-CARAMEL BANANA ICE CREAM PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form. Press evenly into the bottom and up the side of a 9-inch pie plate. Bake until firm, about 15 minutes; let cool completely.
• Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth. Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture. Freeze until firm, about 1 hour.
• Meanwhile, arrange the banana slices in the pie crust. Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes. Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula. Freeze until very firm, 4 hours.
• Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 minutes. Slowly pour the glaze over the ice cream; return to the freezer until set. Let the pie soften 10 minutes at room temperature before slicing.

BANANA CARAMEL CHOCOLATE WON TONS

Steps:

• Chop bananas.
• Sprinkle sugar over bananas.
• Place a won ton wrapper on a smooth surface, and place 1 tbsp of banana in the middle.
• With your finger, rub water on the edge of the wrapper, then fold one side over to make a triangle and press edges together to seal.
• Place wontons in hot oil, and fry for about 2 minutes on each side or until golden.
• Let cool for about 5 minutes or so.
• Place on a plate and drizzle with caramel and chocolate sauce, and top with whip cream.

BANANA-CARAMEL S'MORES

Steps:

• Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
• Assemble the s'more: Sandwich 1 square of caramel-filled chocolate, 1 toasted marshmallow and 2 banana slices between 2 chocolate graham cracker halves.

TEX MEX WON-TONS

Steps:

• Filling: In a large skillet, cook ground beef, onion and green pepper until meat is browned and vegetables are tender.
• Drain off fat.
• Stir beans, cheese, ketchup, chile powder and cumin into meat mixture and mix well.
• Place a won-ton skin with 1 point towards you, spoon a generous teaspoon of meat mixture onto center of skin, fold bottom point over filling and tuck point under filling.
• Fold side corners over filling, forming an envelope shape.
• Roll up remaining corner, moisten point with water and seal.
• Fry in hot oil (375°) about 1 minute per side.
• Drain, serve warm with salsa.
• These can also be frozen after cooking.
• Re-heat at 350° for 10-12 minutes.

BANANA CARAMEL CHOCOLATE CHUNK CAKE

Steps:

• Pre-heat the oven to 180*C/350*F. Grease and flour a 12 cup tube or bundt pan, shaking out all the excess flour.
• Sift together the flour, cinnamon, nutmeg, cloves, salt and baking soda. Set aside. Beat together the eggs, caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified, about 2 to 3 minutes. Beat in the vanilla essence. Slowly beat in the dry ingredients, scraping down the bowl to make sure it all gets mixed in well. Fold in the pecan nuts, chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up. Scrape into the prepared pan.
• Bake for 50 minutes. Test with a wooden skewer to see if it is done. It should come out clean if it is. If not, bake for an additional 5 to 10 minutes.
• In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil. Simmer for about 10 minutes while you are waiting for the cake to finish.
• Remove the cake from the oven and poke holes all over the hot cake (without removing from pan) and spoon the caramel glaze over the top, stopping every now and then to let the cake absorb it. If it starts to pool, poke some more holes in the cake. Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate. I then put another plate on top and flip it over until the flat side is on the top again. Delicious!

RIDICULOUSLY EASY 4-INGREDIENT CHOCOLATE CHIP WON TONS

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Stir in chocolate chips.
• Place about 1 Tablespoon of mixture in the middle of each won ton wrapper (a cookie scooper is the perfect amount and makes this step much easier). Wet edges of wrapper with water and seal tightly, making sure you get as much air out as possible. Fry in very hot oil until golden brown, about 1 minute on each side. Drain in paper towel-lined bowl.
• Dust with powdered sugar and cocoa, if desired. Serve hot and enjoy!