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Turn ordinary rice krispie treats into festive Cocoa Crispy Treat Peanut Butter Fudge Pinwheels. Chocolate cereal treats are flattened and filled with peanut butter fudge then are rolled up and cut into pretty swirled pinwheels.
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Cocoa Crispy Treat Peanut Butter Fudge Pinwheels
Prep Time
25 mins
Cook Time
3 mins
Total Time
28 mins
 
Chocolate cereal treats wrapped around lusciously creamy peanut butter fudge.
Course: Dessert
Cuisine: American
Keyword: cocoa krispies, peanut butter pinwheels
Servings: 20 -28
Author: Beth Jackson Klosterboer
Ingredients
Grease pan and spatula
  • 1 tablespoon butter softened
Peanut Butter Fudge Filling
  • 1 1/2 cups white chocolate chips
  • 1 cup peanut butter chips
  • 1 cup creamy peanut butter
  • pinch of salt
Cocoa Crispy Treats
  • 4 tablespoons butter
  • 10 ounces mini marshmallows
  • 1/2 cup semi-sweet chocolate chips
  • 6 cups cocoa crisp rice cereal
Instructions
Grease pan and spatula
  1. Line a 15 x 18 inch sheet pan with parchment or wax paper.
  2. Brush tablespoon of butter over the paper.
  3. Brush any remaining butter over a rubber spatula.
Peanut Butter Fudge Filling
  1. Combine white chocolate chips and peanut butter chips in a microwave safe bowl.
  2. Heat for 30 second increments, stirring after each, until melted.
  3. Stir in peanut butter and pinch a salt.
  4. Set aside to cool.
  5. How to make Cocoa Crispy Treat Peanut Butter Fudge Pinwheels
Cocoa Crispy Treats
  1. Combine butter, marshmallows, and semi-sweet chocolate chips in a large microwave safe mixing bowl.
  2. Heat on high power for 1 minute.
  3. Remove and stir.
  4. Heat for 30 seconds, then stir until melted.
  5. If needed, heat for 15 second increments, stirring after each, until melted.
  6. Stir in cocoa crispy cereal.
  7. Pour out onto the pan and flatten into a thin layer.
  8. Spread peanut butter fudge filling over top.
  9. Refrigerate for 5 minutes, just until the fudge firms up a bit.
  10. Roll the crispy treat cereal up into a log.
  11. If you want big swirls, roll along the short side of the pan.
  12. Refrigerate for 30 minutes, then cut into slices.