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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate-Dipped and Candy-Coated Pinwheel Recipe

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This recipe for Chocolate-Dipped and Candy-Coated Pinwheel is from The Chain Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 medium soft taco flour tortillas
1-11 oz. pkg. caramel baking bits-melted as said on pkg
1-12 oz. pkg. semi sweet chocolate chips-melted as said on pkg
1-8 oz. pkg. peanut brittle-finely chopped
Directions:
Directions:
Lay tortillas on flat work surface. Spread each evenly with 3 tbsp. warm melted caramel. Sprinkle evenly with 3 tbsp. chopped peanut brittle. Drizzle evenly with 2 tbsp. warm melted chocolate. Roll into cylinder, cover, and let sit at room temperature for 2 hours.
Slice each into 8 pinwheels. Half-dip each in melted chocolate and sprinkle with more chopped peanut brittle. Allow chocolate to set at room temperature. Serve.

 

 

 

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