“Peanut Butter-licious” Ring-a-Rounds
Prep Time: 25 min
Cook Time: 18 Min
Serves 12 Servings
Difficulty Easy
Ingredients
ROLLS
- 1/3 C. powdered sugar
- 1/4 C. creamy peanut butter
- 2 Tbsps. Crisco® Butter Flavor All-Vegetable Shortening
- 1/2 tsp. banana extract
- 2 cans (11 oz each) refrigerated breadsticks (12 breadsticks each)
GLAZE
- 1/2 C. milk chocolate chips
- 3 Tbsps. Crisco® Butter Flavor All-Vegetable Shortening
- 2 tsps. light corn syrup
- 1/8 tsp. Spice Islands® Pure Vanilla Extract
- 1/8 tsp. banana extract
- 1/4 C. pecan chips
Directions
- 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 Tbsp. shortening and 1/2 tsp. banana extract until smooth; set aside.
- Unroll both cans of dough on cutting board; divide into 4 equal sections along center perforations. Spread about 1/4 C. 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.
- Bake 12 to 18 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack placed on waxed paper. Cool 10 minutes.
- Meanwhile, in 2-quart saucepan, melt chocolate chips, 3 Tbsp. shortening and the corn syrup over medium heat, stirring occasionally, until chocolate chips are melted and mixture is smooth. Stir in vanilla and 1/8 tsp. banana extract.
- Drizzle glaze over warm rolls. Sprinkle each with 1 tsp. pecan chips. Serve warm or at room temperature.
- Heat oven to 350ºF. Bake 14 to 20 minutes.
