- 2 cups caramel ice cream topping or syrup
- 2 tablets (90 g each) NESTLÉ ABUELITA Chocolate, finely chopped
- 2 tablespoons dark rum (optional)
- 6 ripe plantains, peeled and cut in half
COMBINE caramel topping, Abuelita and rum in medium bowl. Place plantains in a single layer in a large, nonstick skillet. Pour caramel mixture over plantains; cover.
COOK over low heat, turning occasionally, for 10 to 15 minutes or until plantains are tender. Serve hot or cold.