Chocolate-dipped and Candy-coated Pinwheel Recipe -
Chocolate-dipped and Candy-coated Pinwheel Recipe

Chocolate-dipped and Candy-coated Pinwheel

Recipe by  

"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."

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Original recipe makes 40 pinwheels Change Servings


  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.
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  • Hints:
  • Place peanut brittle in food processor and pulse until finely chopped or place in heavy zip top bag and crush with a rolling pin or mallet.
  • Substitute glazed or spiced nuts for peanut brittle if desired.
  • Chocolate dip the pinwheels in various ways to add variation and visual interest.

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  • Calories
  • 445 kcal
  • 22%
  • Carbohydrates
  • 73.9 g
  • 24%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 371 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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