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Chocolate-dipped and Candy-coated Pinwheel

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"Creamy chocolate and caramel and bits of peanut brittle are rolled into tortillas, then cut into pieces and dipped in chocolate and more crunchy peanut brittle bits for a sweet and tasty snack."
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Ingredients

servings 445 cals
Original recipe yields 10 servings (40 pinwheels)

Directions

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  1. Lay five Mission(R) Medium Flour Tortillas on a flat work surface; next spread each evenly with 3 tablespoons warm melted caramel, sprinkle each evenly with 3 tablespoons chopped peanut brittle, and drizzle each evenly with 2 tablespoons warm melted chocolate. Begin at the bottom and roll forward into a cylinder, cover, and let sit at room temperature for 2 hours.
  2. Slice each into 8 equal pinwheels, half-dip each pinwheel in melted chocolate as needed, dredge or sprinkle with more chopped peanut brittle, allow chocolate to set at room temperature, and serve.

Footnotes

  • Hints:
  • Place peanut brittle in food processor and pulse until finely chopped or place in heavy zip top bag and crush with a rolling pin or mallet.
  • Substitute glazed or spiced nuts for peanut brittle if desired.
  • Chocolate dip the pinwheels in various ways to add variation and visual interest.

Nutrition Facts


Per Serving: 445 calories; 18.9 g fat; 73.9 g carbohydrates; 6.6 g protein; 5 mg cholesterol; 371 mg sodium. Full nutrition

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