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Peanut Pinwheels Recipe
|Butter/Margarine||1⁄2 Pound, softened (1/2 Cup)|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Semisweet chocolate chips||6 Ounce (1 Package)|
Serving size: Complete recipe
Calories 4587 Calories from Fat 2530
% Daily Value*
Total Fat 290 g445.6%
Saturated Fat 142.2 g710.8%
Trans Fat 0 g
Cholesterol 699.2 mg
Sodium 2688.1 mg112%
Total Carbohydrates 475 g158.3%
Dietary Fiber 13.6 g54.5%
Sugars 283.2 g
Protein 58 g116.8%
Vitamin A 118.4% Vitamin C 0.16%
Calcium 22.5% Iron 51.3%
*Based on a 2000 Calorie diet
In another bowl, stir together flour, baking soda, salt, and cinnamon; gradually add to butter mixture, blending thoroughly.
Cover tightly with plastic wrap and refrigerate until firm (about 2 hours).
In top of a double boiler over simmering water or in a small pan over lowest possible heat, melt chocolate chips, stirring constantly.
Let cool slightly.
On wax paper, pat chilled dough out into a 12-inch square.
Spread chocolate evenly over dough to within 1/2 inch of edges.
Roll up jelly roll style; then cut in half crosswise.
Wrap each roll in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Remove one roll from refrigerator.
Unwrap; using a sharp knife, cut into 1/4 -inch-thick slices.
Place slices about 1 inch apart on ungreased baking sheets.
Bake in a 375Â° oven for about 10 minutes or until lightly browned.
Let cool on baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely.
Repeat with second roll of dough.