Best Chocolate Peanut Butter Pinwheel Candy 5fix Recipes

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.

CHOCOLATE PEANUT BUTTER PINWHEEL CANDY #5FIX

Steps:

• 1. In a large bowl, beat powdered sugar, thawed mashed potatoes, cocoa and vanilla.
• 2. Roll out dough on a work surface dusted with powdered sugar. Spread with peanut butter, then roll up and wrap in plastic. Chill, then slice into pinwheels.

PINWHEEL PEANUT BUTTER CANDY

Steps:

• 1. Mix all ingredients together (except for the peanut butter). The consistency should be that of a pie dough. Update: I've seen some recipes call for a lot less milk, so add just a little milk and keep adding until the consistence is like pie dough. Separate the dough into four parts.
• 2. Cover your pastry board with a small amount of powdered sugar to help with rolling the dough. Roll the dough out like a pie crust. I roll mine into a rectangle. Do not roll out too thin.
• 3. Spread as much peanut butter out onto the flattened dough as you want (I just use enough to cover it thoroughly). Then roll the dough up like you would a jelly roll. Refrigerate and then cut into slices. ENJOY!

CHOCOLATE-PEANUT BUTTER PINWHEEL

Steps:

• Make filling:
• Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, and remove from heat. Stir in peanut butter.
• Make dough:
• Beat together butter and sugar with an electric mixer until light and fluffy, then beat in egg and vanilla. Sift flour, baking powder, and salt into egg mixture and beat until combined well.
• Assemble rolls:
• Halve dough and roll out each half between sheets of wax paper into a roughly 12- by 8-inch rectangle. Remove top sheets of wax paper (if they stick too much, chill dough briefly to firm up slightly) and divide chocolate filling between rectangles, spreading it in an even layer. Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using wax paper as an aid, to form a 12-inch log. Wrap rolls in wax paper and then foil. Chill rolls until firm, at least 2 hours.
• Preheat oven to 350°F.
• Working with 1 roll at a time (keep remaining roll chilled), cut rolls crosswise into 1/8-inch-thick slices and arrange slices 1 inch apart on ungreased baking sheets. Bake in batches in middle of oven until pale golden and set, 8 to 12 minutes. Transfer warm cookies to racks to cool.

CHOCOLATE-PEANUT BUTTER PINWHEELS

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.

PEANUT BUTTER PINWHEELS

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.

PEANUT BUTTER PINWHEELS

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.