Chocolate Wontons

By Addie

Wontons can be wrapped earlier in the day. Cover with a damp dishtowel and refrigerate. Do not let the wontons touch. To minimize stickage, dust the surface of the storage plate and the wontons themselves with cornstarch.

Ingredients

• 8 3 1/2-inch square wonton wrappers
• 1/4 cup peanut butter (smooth or crunchy, your choice)
• 1 banana, peeled and sliced in 1/4-inch-thick slices
• 8 Rolo or Caramilk bar segments
• Peanut oil (for deep frying)
• Confectioner's icing sugar, for dusting (optional)

Preparation

Step 1

Place a small bowl of warm water beside wonton wrappers. Put a single wonton wrapper on a clean, dry surface in front of you. Schmear 1 teaspoon (5 mL) of peanut butter onto the center. Press down a banana slice on top of peanut butter and top with chocolate. Dip your finger in water and trace a circle on the wonton wrapper around the stack of ingredients (water is the glue of wonton wrappers). Pinch and seal wrapper around the ingredients. Be sure that seams are tightly sealed to keep frying oil from seeping in.


Pour oil into a small, tall pot until it is 3 inches (8 cm) deep. Heat oil until it reaches 350 degrees.


When oil is ready, fry 4 wontons at a time for approximately 1 minute, or until wonton wrappers are golden brown. Remove and place on a paper towel to absorb excess oil.


Dust with sugar (if desired). Let cook for 1 minute before serving.