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No Bake Chocolate Peanut Butter Pinwheels Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/no-bake-chocolate-peanut-butter-pinwheels-recipe/