INGREDIENTS

5 Mission® 6" Pressed Mazina™ Tortillas (08042)  
4.5" Round Cutter   
2 qts. Steaming Hot Water  
5 Chocolate Peanut Butter Truffles  (see Related Recipe) 
12 oz. Premium White Chocolate , chopped 
5 Wooden Coffee Stir Sticks   
Black Glaze  , to dot 

DIRECTIONS

1.) Cut Mission® Mazina™ tortillas into 4.5” rounds.

2.) Quickly dip tortillas into steaming hot water and place on work surface. Tortillas should be slightly gummy but not breaking.

3.) Place a Chocolate Peanut Butter Truffle in the center of each Mazina™ tortilla. Bring edges of tortillas to center of truffle and crimp together to secure filling and make a purse shape.

4.) Place on parchment lined sheet pan and wrap in plastic and freeze at least two hours or until ready for use.

5.) Remove Mazina™ purses from freezer and place in 350º F fryer until lightly golden brown. Remove from fryer and place on paper towel lined pan to cool.

6.) Place white chocolate in double boiler over very low heat, just until melted, stirring constantly. Dip Mazina™ purses in white chocolate holding crimped edges with fingertips.

7.) Place white chocolate dipped purses crimped side down on parchment lined sheet pan. Dot each white chocolate purse with black eyes.

8.) Cool slightly and place on wooden sticks to serve.

9.) Note: if white chocolate begins to get too warm, fold in cold white chocolate chunks and remove from heat. Fold in to melt. This should lower the temperature of the chocolate and give it a sheen again if lost.

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