Peel wonton wrapper sheets one at a time and only as you use them. They tend to dry quickly and rip if not. Spoon a teaspoon of peanut butter in the middle of wonton and add three small chocolate chips.
Wet the tip of your index finger and run along all sides of the wonton. Fold the wonton in half, making a triangle and slightly press the edges until sealed. Be careful as wonton wrappers are delicate and can easily break. Set side.
When all is finished, deep fry wontons a few at a time. Wontons will float to the top, after a minute, flip them so that browned side is now on top. Leave for 20 more seconds (make sure they don’t burn) until all sides are browned. Remove and drain on a plate lined with paper towel or brown paper.
In a small bowl, whisk grape jelly and Frangelico together.
Arrange cooked wontons on a platter or large plate. With a teaspoon, top each wonton with the grape jelly mixture. To finish, drizzle with caramel or honey to add extra sweetness if desired.
May be served warm or at room temperature.
1 package small wonton wrappers
2 cups chunky peanut butter
1 cup bittersweet chocolate chips
1 cup grape jelly
1 tbsp. Frangelica
½ cup caramel or honey
½ cup water for sealing wontons
Canola or vegetable oil for deep frying