Banana Chocolate Caramel Wontons

You probably just read that title and thought, "What is she smoking?" Well, hopefully, just hot oil to fry these guys in! This is a take-off of a dessert my husband and I had in San Francisco in July 2007--a banana chocolate chimichanga. I made them as simpler, smaller portions the other night, and it brought back fond memories of our first big vacation together in one of the best food cities in the nation.

My only suggestion is to forgo the caramel bits we included in our version. They end up cooling cold and hard. Not sure what Kraft meant those for, but they haven't actually worked for me in anything I've tried them in--cupcakes, cookies, quick breads. I've included our recipe here, sans the caramel bits, and suggested you just use your favorite caramel sundae topping (Smucker's makes a good one) and drizzle it over your whole shebang in the end.

Banana Chocolate Caramel Wontons

vegetable or grapeseed oil for frying
12 wonton wrappers (not eggroll wrappers)
1 ripe banana, sliced into 1/4-inch slices
1 Hershey's milk chocolate bar, broken as scored
Caramel topping (such as Smucker's Sundae Topping)
Vanilla or butter pecan ice cream

Heat oil in a deep pot until hot but not smoking. Test temperature by dropping a tidbit of wonton wrapper dough in oil and checking if it fries and floats directly to the top. Remove wrappers from packaging and keep in wet paper towel and you use each one. Place one wrapper on a smooth, dry surface, place 1-2 slices banana and 1 square chocolate in center. Bunch up like a sack and press to seal. Keep banana chocolate sacks covered until frying. Line a shallow bowl with double paper towels. Using a slotted spoon, fry banana chocolate sacks two to three at a time until golden brown. Serve warm with a scoop of ice cream and drizzle of caramel. Serves 6.