Pedro's Mexican Restaurante Snickers Chimichanga


  • 7 (2 oz.) Snickers candy bars
  • 4 (12-inch) burrito-size tortillas
  • 2 Tbsp 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° F. 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.

Makes 4

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