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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.


Recipe Summary test

40 pinwheels


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Lay five Mission® 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.

  • 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.


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

445 calories; protein 6.6g; carbohydrates 73.9g; fat 18.9g; cholesterol 4.9mg; sodium 371mg. Full Nutrition