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Peanut Butter Pinwheels

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Submitted by coedkim

YIELD

48 servings

PREP

40 min

COOK

0 min

READY

6 hrs

Ingredients

½ 118
CUP ML POTATOES
mashed
0.6
TEASPOON ML SALT
½ 2.5
TEASPOON ML VANILLA EXTRACT
4 946
CUPS ML POWDERED SUGAR
1 237
CUP ML PEANUT BUTTER

Directions

In a medium mixing bowl, combine cold mashed potatoes with salt and vanilla.

Add icing sugar, one cup at a time, beating after each addition.

At first the mixture will be stiff and hard to handle but with beating it will become very runny.

With the addition of the fourth cup, the mixture will firm up again.

Turn half of the mixture on to a board that’s been lightly dusted with icing; roll into a rectangle two inches thick.

Spread with half of the peanut butter.

Roll up from the short side, jelly-roll fashion.

Repeat with rest of fondant. Refrigerate until firm; slice ¼ inch thick.

Makes 4 dozen candies.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 71 34% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 31mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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