8 - 6 inch Wooden Dowels
(1 ¼ inches X 48 inches - cut into 6 inches lengths - purchase / cut at Home Depot )
1/3 cup Butter or Margarine
1 cup Quick Oats, uncooked
1/2 Cup Granulated Sugar
1/3 Cup All Purpose Flour
1 1/2 Tablespoon Corn Syrup
1 1/2 Tablespoon Milk
1/2 teaspoon Vanilla Extract
1/8 teaspoon Salt
1 Cup Chocolate Chips, melted
Preheat Oven to 350 degrees.
Line baking sheets with non stick foil - non stick side up on pans and set aside. Melt butter in a microwave safe bowl on high for 20 - 30 seconds, or until melted. Stir in the rest of the ingredients and mix until well combined. Spoon 1 Tbsp. of dough about 3 inches apart onto prepared pan. Spread thin to about a 3 inch circle with rubber spatula. You should have 6 per pan as these cookies will spread further during the baking time. Bake 10 - 13 minutes until cookies are lightly browned.
Cool on pans for about a minute - cookies are able to peel off the foil and warm to handle.
Gently wrap cookies around a dowel and shape like a corn taco shell. Set shell side down on a separate cookie pan lined with foil to set up. Quickly, shape the rest and set them aside on cooling pan. You can lay them down propped up next to each other. Make sure the shells setting up keep their shape looking like a taco shell. Once they are set, remove dowels and reuse for the next tray. Tip: If cookies cool too much before shaping, simply warm them up in the oven for a few seconds.
Once the shells have cooled, dip top edges in melted chocolate and set aside to set up.
Store in an airtight container until ready to fill and serve.
Ingredients and instructions for plating:
Favorite Ice Cream Flavors
Spray Whipped Cream
Chocolate Sauce or other flavored toppings
Sprinkles or other candies to decorate.
Gently fill each shell with ice cream. (I use a spade type ice cream scoop or spoon to get wedges of ice cream
that fit into the shells vs. round scoops.) Add whipped cream and top off with chocolate sauce and sprinkles or candies. Serve immediately. Makes 12 taco shells.
Recipe Courtesy Laura Tattlershall