No Bake Chocolate Peanut Butter Pinwheels Recipe

Introduction

No Bake Chocolate Peanut Butter Pinwheels are a delightful and easy treat combining rich chocolate and creamy peanut butter. These no-bake pinwheels are perfect for a quick dessert or snack, requiring minimal ingredients and effort. Let’s dive into making this fudgy, swirled delight!

Ingredients

• 1 ½ cups peanut butter chips (237 grams)
• 1 ½ cups chocolate chips (237 grams)
• 1 can sweetened condensed milk (14 oz / 300 ml)

Instructions

1. Step 1: Line a 15×10-inch baking sheet with parchment paper.
2. Step 2: In a medium microwave-safe bowl, combine chocolate chips and half the can of sweetened condensed milk (150 ml, 190 grams, or about 5 oz measured precisely). Microwave on high for 30 seconds, then stir. If the mixture is not completely smooth, microwave for another 15 seconds and stir until smooth and fudge-like.
3. Step 3: Spread the chocolate mixture onto the prepared pan in a 1 cm (between ¼ and ½ inch) thick layer. Use your hands to smooth it out if needed; it will spread easily as it is not sticky. Refrigerate while preparing the peanut butter layer.
4. Step 4: In another medium microwave-safe bowl, combine peanut butter chips and the remaining sweetened condensed milk. Microwave on high for 30 seconds, stir, and microwave again for 15 seconds if necessary until smooth and thick like fudge.
5. Step 5: Carefully drop spoonfuls of the peanut butter mixture over the chocolate layer and gently spread with a spatula. Work quickly as it sets fast. It doesn’t need to be perfectly smooth.
6. Step 6: Refrigerate for 15-20 minutes or until firm enough to roll without squashing. If it’s too hard, return to the fridge or freezer in 5-minute increments until pliable.
7. Step 7: Starting at the long side, roll the layers up tightly, leaving the parchment paper behind. Wrap the roll tightly in plastic wrap.
8. Step 8: Chill the wrapped roll in the refrigerator for 2-4 hours before slicing into pinwheels.

Tips & Variations

• Use a kitchen scale or liquid measuring cup to measure the sweetened condensed milk accurately for the best texture.
• Swap peanut butter chips for creamy peanut butter if you prefer a smoother texture, but adjust the condensed milk slightly to maintain thickness.
• For a nut-free version, try sunflower seed butter chips or a similar alternative.
• Roll the pinwheels in chopped nuts or crushed pretzels after spreading the peanut butter layer for extra crunch.

Storage

Store pinwheels in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months; thaw in the fridge before serving. Reheat is not recommended as these are best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of peanut butter chips?

Yes, but natural peanut butter is usually more liquidy. You may need to reduce the amount of sweetened condensed milk to keep the mixture firm enough to spread and roll.

Why is it important to measure the sweetened condensed milk precisely?

The right amount ensures the fudge layers set correctly. Too much makes the mixture runny, while too little prevents proper spreading and rolling.

No Bake Chocolate Peanut Butter Pinwheels Recipe

Print Recipe

★★★★★

5 from 140 reviews

Delightfully creamy and rich No Bake Chocolate Peanut Butter Pinwheels are a perfect treat combining luscious layers of chocolate and peanut butter fudge, rolled into a delicious spiral. Easy to prepare in minutes using a microwave, these pinwheels require no baking, making them an effortless dessert or snack for any occasion.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12–15 pinwheels 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Layer

• 1 ½ cups chocolate chips (237 grams)
• 150 ml sweetened condensed milk (about half of a 14 oz/300 ml can)

Peanut Butter Layer

• 1 ½ cups peanut butter chips (237 grams)
• 150 ml sweetened condensed milk (remaining half of the 14 oz/300 ml can)

Instructions

1. Prepare Baking Sheet: Line a 15×10 inch baking sheet with parchment paper to prevent sticking and assist in easy rolling later.
2. Make Chocolate Fudge Layer: In a medium microwave-safe bowl, combine the chocolate chips and half the sweetened condensed milk (150 ml). Microwave on high for 30 seconds, then stir. If not smooth, microwave for an additional 15 seconds and stir until the mixture becomes thick and fudge-like.
3. Spread Chocolate Layer: Evenly spread the chocolate fudge mixture onto the prepared baking sheet in a layer about 1 cm (¼ to ½ inch) thick. Use your hands to smooth it out if needed, then refrigerate while preparing the peanut butter layer.
4. Make Peanut Butter Fudge Layer: In another medium microwave-safe bowl, combine peanut butter chips and the remaining sweetened condensed milk (150 ml). Microwave on high for 30 seconds, stir, and if necessary, microwave another 15 seconds until smooth and fudge-like.
5. Spread Peanut Butter Layer: Carefully spoon the peanut butter fudge over the chilled chocolate layer. Use a spatula to gently spread it evenly. This layer sets quickly, so work efficiently but it’s okay if it’s not perfect.
6. Chill Until Rollable: Refrigerate the layered fudge for 15-20 minutes or until firm enough to roll without squashing. If too hard, let it sit longer; to speed up, place in the freezer for 5-minute intervals.
7. Roll the Pinwheels: Starting from the long edge, carefully and tightly roll the fudge, leaving the parchment paper behind. Wrap the roll tight in plastic wrap to maintain shape.
8. Chill to Set: Place the wrapped roll in the fridge for 2 to 4 hours to firm up completely before slicing into pinwheels.
9. Storage: Store finished pinwheels in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months for longer preservation.

Notes

• Measure the sweetened condensed milk precisely for best texture; use a liquid measuring cup or food scale.
• Use parchment paper to make rolling easier and prevent sticking.
• Microwave times may vary; adjust in 15-second intervals to avoid overheating.
• If the fudge mixture hardens too much, let it sit at room temperature briefly or microwave for a few seconds to soften slightly before spreading.
• For firmer pinwheels, chill longer before rolling or use freezer intervals.
• Slice the pinwheels with a sharp knife or a serrated blade for cleaner cuts.

Keywords: No Bake, Chocolate, Peanut Butter, Pinwheels, Dessert, Fudge, Easy Recipe