Peanut Butter Chocolate Pin-Wheels

1. 1

   Cut wax paper into 15x10-inch rectangle.

2. 2

   Butter it.

3. 3

   In large saucepan, melt peanut butter chips with 2/3 cup condensed milk over low heat.

4. 4

   Let cool slightly.

5. 5

   With your finger, press evenly in thin layer over wax paper.

6. 6

   Leave at room temperature for 15 minutes.

7. 7

   In pan, melt chocolate chips and other half of condensed milk.

8. 8

   Remove from burner, add in vanilla extract.

9. 9

   Stir.

10. 10

    Evenly spread over peanut butter mixture.

11. 11

    Leave at room temperature 1/2 hour.

12. 12

    On 15-inch side of pan, roll up tight into jellyroll without wax paper.

13. 13

    Wrap tightly in Saran wrap.

14. 14

    Refrigerate for about 2 hours, or until firm.

15. 15

    Cut into 1/4 inch slices!

* Per serving · 4 servings · Values may vary.

No additional tips available.