Chocolate-Dipped and Candy-Coated Pinwheels
Time: 185 min
Prep: 30 min
Serves: 10, 4 pinwheels each
Ingredients
- 5 Mission® Medium/Soft Taco Flour Tortillas
- 1 (11 oz. pkg) Caramel baking bits, melted according to package instructions
- 1 (12 oz. pkg) Semi-sweet chocolate chips, melted according to package instructions
- 1 (8 oz. pkg) Peanut brittle, finely chopped
Instructions
- 1Lay 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.
- 2Slice 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.
Hints:
1. 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.
2. Substitute glazed or spiced nuts for peanut brittle if desired.
3. Chocolate dip the pinwheels in various ways to add variation and visual interest.
