Best 123 Chocolate Pinwheel Pudding Recipes

123 CHOCOLATE PINWHEEL PUDDING

Steps:

• Heat oven to 350*F.
• Lightly coat six 8-oz.
• ramekins with nostick spray.
• Place in a large baking pan.
• Place bottoms of rolls in ramekins.
• Whisk milk and eggs to blend.
• Pour half over roll bottoms.
• Add roll tops; pour on remaining mixture.
• Place ramekins in a shallow baking pan.
• Add boiling water to pan to come halfway up sides of ramekins.
• Bake 35 minutes or until a knife inserted near centers comes out clean.
• Remove ramekins to a wire rack; cool to room temperature.
• Serve or refrigerate up to 2 days.
• Enjoy!

CHOCOLATE PEANUT BUTTER PINWHEELS

Steps:

• Sift flour with soda and salt.
• Set aside.
• Beat butter until fluffy.
• Beat in sugar.
• Beat in peanut butter, egg, and vanilla.
• At low speed, add half flour mixture.
• Mix in the rest by hand to form a stiff dough.
• Refrigerate 30 minutes.
• Meanwhile, make the filling (I am told that one can easily melt chocolate chips in a microwave, but I have not tried it. If you know how to do it, have at it!) Melt chocolate over hot (NOT BOILING) water, add butter.
• Cool.
• Divide dough in half.
• Roll each half into a 8x10 inch rectangle on a lightly floured surface.
• Spread each with half the filling.
• From the long side, roll each rectangle tightly like a jelly roll.
• Gently press edge to seal.
• Wrap separately, seam side down, in saran wrap or foil.
• Refrigerate until firm, about 8 hours or overnight before slicing and baking.
• (They will keep in the fridge for a little over a week.) Preheat oven to 375, and place 1/2 inch slices 1 1/2 inches apart on a greased cookie sheet.
• Bake 6-8 minutes or until lightly browned.
• Let cool for a few minutes on sheet, then cool on wire rack.
• Makes 40 cookies all together.