PEANUT BUTTER PINWHEEL CANDY
Steps:
- With electric mixer, combine mashed potatoes, butter, and 1 cup sugar.
- Add in remaining sugar, 1 cup at a time. Start by adding 6 cups of powdered sugar, if the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
- Stir in vanilla.
- Refrigerate filling for 1 hour.
- Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about 1/4" thick. Make sure that your dough can be rolled at this point, if it's too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
- Once dough has been rolled into a 1/4" rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
- Starting with the longer side of your rectangle, gently but tightly roll into a lot.
- Use a knife to slice into pieces about 1/2" thick.
- Repeat steps 5-8 with remaining half of dough.
- Serve and enjoy.
Nutrition Facts : Calories 71 kcal, Carbohydrate 18 g, Sodium 1 mg, Sugar 18 g, ServingSize 1 serving
PEANUT BUTTER PINWHEELS
Recipe Updated! These festive confections are perfect for the holidays
Provided by Consumer Queen
Categories Dessert
Time 1h20m
Number Of Ingredients 6
Steps:
- In mixing bowl, combine 16 oz of powdered sugar, butter, milk, and vanilla. The mixture will become stiff and dough-like
- Pop in the fridge and let chill for a few minutes to help prevent sticking.
- Divide dough into 2 balls, and roll each ball out to pie crust thickness. Roll onto parchment paper dusted with powdered sugar to help aid in the rolling.
- Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.
- Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness).
- Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.
PEANUT BUTTER GRANOLA PINWHEELS
I came across this easy and tasty snack while searching online for healthy munchies for kids. Great for after school, it's really quick to make and filling enough to hold the kids until dinner. To satisfy heftier appetites or to serve as a power lunch, cut each tortilla into fewer pieces or provide one per child. The recipe is easy to increase as needed. -Mary Haluch, Ludlow, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 16 pinwheels.
Number Of Ingredients 4
Steps:
- Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-PEANUT BUTTER PINWHEELS
Our favorite flavor pairing gets an impressive makeover in these surprisingly easy swirled cookies. With a quick-start shortcut thanks to Betty Crocker™ cookie mix, this recipe can be made ahead and has a big yield, making it perfect for exchanges, sharing and gifts!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 96
Number Of Ingredients 9
Steps:
- In large bowl, mix Chocolate Dough ingredients with spoon until soft dough forms. In another large bowl, mix Peanut Butter Dough ingredients with spoon until soft dough forms. Divide each dough in half; set aside.
- Place one half of the chocolate dough between 2 (17x12-inch) sheets of waxed paper or cooking parchment paper; roll out to 12x7-inch rectangle. Repeat with one half of the peanut butter dough; remove top sheet of waxed paper from both doughs. Invert peanut butter dough onto chocolate dough. Replace waxed paper on dough, and gently roll out to 14x8-inch rectangle. Remove top sheet; trim edges. Starting with long side, roll up dough using bottom sheet of waxed paper to help roll up dough. Wrap dough log tightly with waxed paper; twist ends to enclose. Repeat with remaining cookie doughs. Refrigerate 2 hours 30 minutes or until very firm.
- Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough log.
- Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
PEANUT BUTTER PINWHEELS
These doubly delightful pinwheel cookies are very easy to prepare. They feature the classic combination of peanut butter and chocolate in an attractive swirl. -Kandy Dick, Junction, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream shortening, peanut butter and sugar. Beat in egg and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture. , Roll out between floured waxed paper into a 12x10-in. rectangle. Sprinkle chips to within 1/2 in. of edges. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 20-30 minutes or until easy to handle., Unwrap dough and cut into 1/2-in. slices. Place 1 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER PINWHEELS
This is a very simple, and very yummy sweet treat. My husband remembered having these as a child, but we could not find the recipe. I finally found it. Hope you enjoy!
Provided by jecooks
Categories Candy
Time 20m
Yield 2 logs, 12-16 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, combine 16 oz sugar, butter, milk, and vanilla (should be stiff and dough-like).
- Chill for a few minutes to help prevent sticking.
- Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking).
- Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.
- Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness).
- Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.
Nutrition Facts : Calories 368.3, Fat 17.4, SaturatedFat 6.9, Cholesterol 20.9, Sodium 143.6, Carbohydrate 51.5, Fiber 1.1, Sugar 48.6, Protein 5
EASY 3-INGREDIENT CHEESE PINWHEELS
This is my go-to finger food for any party - it's super quick and easy to make and all you need is puff pastry, cheese, and herbed cream cheese.
Provided by superchef
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with Swiss cheese slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll.
- Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
- Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 5.6 g, Cholesterol 15.6 mg, Fat 8.9 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 93.2 mg, Sugar 0.3 g
PEANUT BUTTER PINWHEELS
Make and share this Peanut Butter Pinwheels recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices. Serve immediately.
Nutrition Facts : Calories 266.7, Fat 13.9, SaturatedFat 2.9, Sodium 255, Carbohydrate 28.4, Fiber 3.1, Sugar 7.9, Protein 8.6
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- Reserve about 1⁄4 cup of the powdered sugar to "flour" the dough roll to prevent it from sticking to your counter top or candy prep board.
- Mix remainder of sugar, butter, and vanilla in a large bowl. Add milk in the smallest of increments, a few drops at a time. Be very careful to not use more milk than needed in order to mix these ingredients. This should resemble a dry loaf similar to bread dough. If too much milk is used, the mixture cannot be rolled out.
- When ingredients are thoroughly mixed, sprinkle the reserved powdered sugar on your prep area. Use a rolling pin to roll the loaf into the shape of a flat pie crust, about 1/4-inch thick.
- Once the dough has been rolled to resemble a flat crust, use a table knife to generously cover the flat dough with the peanut butter. Roll the dough into a log shape, similar to a miniature jelly roll.
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