- 12
Ingredients
- 1/3 cup powdered sugar
- 1/4 cup Creamy Peanut Butter
- 2 tablespoons Butter, softened
- 1/2 teaspoon banana extract
- 2 cans (11 oz each) refrigerated original breadsticks (12 breadsticks each)
- 1/2 cup milk chocolate baking chips
- 3 tablespoons Butter
- 2 teaspoons light corn syrup
- 1/8 teaspoon vanilla
- 1/8 teaspoon banana extract
- 1/4 cup Pecan Chips
Preparation
Step 1
1 Heat oven to 375°. Spray large cookie sheet with Cooking Spray. In small bowl, stir powdered sugar, peanut butter, 2 tablespoons butter and 1/2 teaspoon banana extract until smooth; set aside.
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 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 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 Drizzle glaze over warm rolls. Sprinkle each with 1 teaspoon pecan chips. Serve warm or at room temperature.