Better than Sex Mini Chimis

By CJKK

Ingredients

• 1 1 1 box (15.25 oz) Betty Crocker™ Super Moist™ dark chocolate cake mix, any variety, baked as directed and cooled completely
• 1 1 1 box (15.25 oz) Betty Crocker™ Super Moist™ dark chocolate cake mix, any variety, baked as directed and cooled completely
• 1 1 1 box (15.25 oz) Betty Crocker™ Super Moist™ dark chocolate cake mix, any variety, baked as directed and cooled completely
• 6 6 6 Old El Paso™ flour tortillas
• 6 6 6 Old El Paso™ flour tortillas
• 6 6 6 Old El Paso™ flour tortillas
• 1 1 1 cup sweetened condensed milk
• 1 1 1 cup sweetened condensed milk
• 1 1 1 cup sweetened condensed milk
• 1 1 1 cup caramel sauce
• 1 1 1 cup caramel sauce
• 1 1 1 cup caramel sauce
• 1 1 1 cup chocolate toffee bars, chopped
• 1 1 1 cup chocolate toffee bars, chopped
• 1 1 1 cup chocolate toffee bars, chopped
• Canola oil, for frying
• Canola oil, for frying
• Canola oil, for frying
• 1 1 1 cup whipped cream, divided, for serving
• 1 1 1 cup whipped cream, divided, for serving
• 1 1 1 cup whipped cream, divided, for serving

Details

Preparation time 10mins
Cooking time 25mins
Adapted from tablespoon.com

Preparation

Step 1

1 Lay the tortillas on a clean work surface. Crumble 1/3 of the chocolate cake down the center of the tortillas, dividing equally between them.
2 Drizzle the cake with equal amounts of sweetened condensed milk and caramel sauce, adjusting amounts to taste. Sprinkle with chopped toffee pieces.
3 Roll the tortillas up like a burrito. Use a toothpick to hold the chimis together if needed.
4 Heat a large pot of oil to 375ºF. Once the oil is up to temperature, add a couple of mini chimis to the oil and fry until lightly golden and crispy, about 2 to 4 minutes. Remove from the oil and drain on paper towels. Repeat with remaining chimis.
5 If you used a toothpick, remove it. Drizzle the chimis with caramel and then serve with a side of whipped cream. Enjoy immediately while warm, with a cold glass of milk!