Chocolate-dipped and Candy-coated Pinwheel recipe

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Ingredients

5 Mission® Medium/Soft Taco Flour Tortillas
1 (11 ounce) package caramel baking bits, melted according to package instructions
1 (12 ounce) package semi-sweet chocolate chips, melted according to package instructions
1 (8 ounce) package peanut brittle, finely chopped

Nutrition Info

445.3 calories
carbohydrate: 73.9 g
cholesterol: 4.9 mg
fat: 18.9 g
fiber: 3 g
protein: 6.6 g
saturatedFat: 8.2 g
servingSize: -
sodium: 371 mg
sugar: 51.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  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.

Recipe Yield

40 pinwheels

Recipe Note

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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