Peanut Chocolate Whirls Food

PEANUT BUTTER SWIRLS

Steps:

• In a large bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-in. rectangle. For filling, in a small bowl, combine the sugar, butter, 1/4 cup cream, peanut butter, brown sugar and honey. Stir in peanuts and peanut butter chips. Spread half of filling to within 1/2 in. of edges; reserve remaining filling for topping., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking pan. Cover and let rise in a warm place for 30 minutes., Bake at 325° for 24-28 minutes or until golden brown. In a small bowl, beat confectioners' sugar, remaining filling and cream; spread over warm rolls. Cool on wire racks.

PEANUT CHOCOLATE WHIRLS (COOKIES)

Steps:

• 1. In a mixing bowl, cream shortening, peanut butter and sugar. Add egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or more, until easy to handle. Turn onto a lightly floured surface; roll into a 16 by 12 inch rectangle.
• 2. Melt chocolate chips; cool slightly. Spread over dough to within 1/2 inch of edges. Tightly roll up jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate for 30 minutes. Unwrap and cut into 1/4 inch thick slices. Place 1 inch apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Do NOT over-bake. These should not be hard cookies.
• 3. Refrigerating dough well is the key to making these cookies. If they are too soft (because it is warm) the dough will not hold up. Work quickly once dough is removed from the refrigerator.