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“The amounts of Nutella and peanut butter are approximate, as it depends on how thickly you spread them. I am going by my best guess of what I used. These must be frozen for at least 8 hours, but I didn't include that in the cooking or prep time. Number of servings is also a guess, depending on how thickly you cut them. Not sure where exactly I found this recipe.”
50 pieces

Ingredients Nutrition

  • 1 cup nutella
  • 1 14 cups smooth peanut butter
  • 10 soft flour tortillas, medium size


  1. Make sure all ingredients are at room temperature.
  2. 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.
  3. Spread on a slightly thinner layer of Nutella.
  4. 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.
  5. Roll each tortilla tightly, wrap in foil and place in a plastic bag. Freeze the batch.
  6. When they are completely frozen, take them out and use your sharpest knife to slice into pinwheels. Keep them cool until serving.
  7. You can also use the Hershey's chocolate spread instead of Nutella.

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