Heat oil over medium heat in a skillet, filling it about 1/3 full.

Microwave the tortilla for 5-8 seconds to prevent cracking when folding.

Break the Hershey bar into 2-3 pieces.

Place the chocolate pieces in the center of the tortilla, leaving room around the edges.

Fold both ends of the tortilla over the chocolate.

Roll the tortilla tightly to create a small burrito, ensuring all chocolate is covered.

Test the oil's readiness by dropping a small piece of tortilla in; it should sizzle.

Using tongs, carefully place the chimichanga into the hot oil.

Cook for 2-3 minutes until the bottom is golden and crispy.

Gently flip the chimichanga.

Cook the other side until golden and crispy, being careful not to let any chocolate spill out.

Drain the chimichanga on a paper towel.

Place the chimichanga on a plate or in a bowl.

Top with a scoop of vanilla ice cream.

Drizzle with chocolate syrup.

Serve immediately.