Tacos for dessert?! 🌮🍫 YOU HAVE GOT TO TRY THESE! 🤤🔥 These Chocolate Dessert Tacos are bringing the sweet with homemade waffles and our new Dan-O’s Delights Choc-O Crunch! 🍫🙌 Crispy, chocolatey, and packed with sweet flavor, this dessert is one you’ll want to make again and again. Ready to get your sweet fix? Grab your Dan-O’s Delights Choc-O Crunch today and give these a try! Get the full Chocolate Dessert Tacos down below! Yum Yum Get Ya Sum! 🍫🔥 Ingredients 2 tbsp Dan-O’s Delights Cinn-O Crunch 2 tbsp Dan-O’s Delights Choc-O Crunch ⅔ cup all-purpose flour ½ cup granulated sugar 2 large eggs, room temperature 4 tbsp unsalted butter, melted ¼ cup milk ¼ tsp salt 1½ quarts vanilla, chocolate chip, or fudge-swirl ice cream 2 bottles (7.25 oz each) Smucker’s Magic Shell Chocolate Flavored Topping ½ cup salted peanuts, chopped Preperation: Prepare the Waffle Batter: In a small bowl, whisk together the flour, salt, and Dan-O’s Delights Cinn-O Crunch. In a separate bowl, beat the eggs and sugar until combined, then mix in the melted butter and milk. Gradually add the dry ingredients to the wet ingredients, stirring until smooth. Cook and Shape the Waffle Shells: Preheat a waffle cone maker or nonstick skillet. Pour 3–4 tbsp of batter into the center and cook for 1–2 minutes, or until golden brown. While still warm and flexible, carefully drape the waffle over a rolling pin or wooden spoon handle to form a taco shell. Hold for about 1 minute until it cools and hardens. Repeat with the remaining batter. Fill with Ice Cream: Let the ice cream soften slightly until scoopable. Spoon into each cooled waffle shell, gently packing it in and smoothing the exposed edge. Place the filled tacos on a parchment-lined baking sheet and freeze for at least 1 hour, or until firm. Prepare the Chocolate Coating: Pour the Smucker’s Magic Shell into a bowl and stir in Dan-O’s Delights Choc-O Crunch until combined. Add the chopped salted peanuts and mix until evenly distributed. Dip the Choco Tacos: Working quickly, dip the exposed ice cream edge of each frozen taco into the chocolate-peanut mixture, coating the ice cream and sealing the opening. Return the tacos to the parchment-lined baking sheet and freeze for another 10–15 minutes, or until the chocolate coating is set. Serve: Serve straight from the freezer and Yum Yum Get Ya Sum! - @danosseasoning