Nutella and PB Pinwheels
- Ready In:
- 15mins
- Ingredients:
- 3
- Yields:
-
50 pieces
ingredients
- 1 cup nutella
- 1 1⁄4 cups smooth peanut butter
- 10 soft flour tortillas, medium size
directions
- Make sure all ingredients are at room temperature.
- For each tortilla, spread on a thin layer of peanut butter, making sure you spread it out to the edges. Don't spread it too thick or it will squish out when you roll it up.
- Spread on a slightly thinner layer of Nutella.
- I suggest using 2 separate spreaders, but even so, some peanut butter will get into the Nutella. It can't be helped. You might want to take a cup of Nutella out of the larger jar to prevent a lot of this.
- Roll each tortilla tightly, wrap in foil and place in a plastic bag. Freeze the batch.
- When they are completely frozen, take them out and use your sharpest knife to slice into pinwheels. Keep them cool until serving.
- You can also use the Hershey's chocolate spread instead of Nutella.
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RECIPE SUBMITTED BY
I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds.
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