"Peanut Butter-licious" Ring-a-Rounds

(11)
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  • 25 min prep time
  • 50 min total time
  • 11 ingredients
  • 12 servings

Ingredients

Rolls

1/3
cup powdered sugar
1/4
cup JIF® Creamy Peanut Butter
2
tablespoons LAND O LAKES® Butter, softened
1/2
teaspoon banana extract
2
cans (11 oz each) Pillsbury™ refrigerated original breadsticks (12 breadsticks each)

Glaze

1/2
cup Hershey's® milk chocolate baking chips
3
tablespoons LAND O LAKES® Butter
2
teaspoons light corn syrup
1/8
teaspoon vanilla
1/8
teaspoon banana extract
1/4
cup Fisher® Chef's Naturals® Pecan Chips

Directions

  1. 1 Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. In small bowl, stir powdered sugar, peanut butter, 2 tablespoons butter and 1/2 teaspoon banana extract until smooth; set aside.
  2. 2 Unroll both cans of dough on cutting board; divide into 4 equal sections along center perforations. Spread about 1/4 cup peanut butter mixture over each of 2 dough sections. Place remaining dough sections over filling. Using sharp knife, cut along perforations into 12 strips. Gently stretch each strip until about 10 inches long. Twist each strip 4 or 5 times. Coil each strip into pinwheel shape; tuck end under. Place 2 inches apart on cookie sheet.
  3. 3 Bake 12 to 18 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack placed on waxed paper. Cool 10 minutes.
  4. 4 Meanwhile, in 2-quart saucepan, melt chocolate chips, 3 tablespoons butter and the corn syrup over medium heat, stirring occasionally, until chocolate chips are melted and mixture is smooth. Stir in vanilla and 1/8 teaspoon banana extract.
  5. 5 Drizzle glaze over warm rolls. Sprinkle each with 1 teaspoon pecan chips. Serve warm or at room temperature.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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