Chocolate-dipped and Candy-coated Pinwheel

Creamy chocolate and caramel and bits of peanut brittle are rolled into tortillas, then cut into pieces and dipped in chocolate and more crunchy peanut brittle bits for a sweet and tasty snack.

Original recipe makes 40 pinwheels

Ingredients

5 Mission® Medium/Soft Taco Flour Tortillas
1 (11 ounce) package caramel baking bits, melted according to package instructions
1 (12 ounce) package semi-sweet chocolate chips, melted according to package instructions
1 (8 ounce) package peanut brittle, finely chopped

Directions

  1. Lay 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.
  2. Slice 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.

Nutrition

Calories: 445 kcal
Carbohydrates: 73.9 g
Cholesterol: 5 mg
Fat: 18.9 g
Fiber: 3 g
Protein: 6.6 g
Sodium: 371 mg

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