Chocolate-dipped and Candy-coated Pinwheel

Chocolate-dipped and Candy-coated Pinwheel
  • 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


  1. Lay five Mission(R) 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.

04/30/2018
Chocolate-dipped and Candy-coated Pinwheel, recipe PT15M PT1H 5 455 calories

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