Chocolate Chimichangas with Raspberry Sauce

6 (1.55 oz.) milk chocolate candy bars (I recommend Hershey's)
6 (10 in.) flour tortillas
vegetable oil
raspberry sauce
vanilla ice cream
shaved chocolate or chocolate syrup for garnish

Place one candy bar just below center of a tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place seam side down on a baking sheet. Repeat with remaining candy bars and tortillas. Freeze 20 min.
Pour oil to a depth of 1 inch into a large skillet. Heat to 375 degrees. Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2-3 min. on each side or until golden brown. Repeat with remaining tortillas. Drain on paper towels.
To serve, pour about 1/4 C. raspberry sauce on each of 6 serving plates. Place a tortilla in the middle of each plate. Top with 1/3 C. vanilla ice cream.Grate chocolate over each serving or drizzle with chocolate syrup to garnish.