Tag Archives: chocolate sprinkles

Chocolate Peanut Butter Twists

Chocolate Peanut Butter Twists

If you were to peek in my pantry, you would quickly realize that I don’t have a lot of pre-made items.  My pantry consist of basic ingredients.  Grains, beans, sugar, flour, vinegars, sauces, canned goods and pastas.  In the grand scheme of things, I think that it probably is a good thing.  Homemade meals are likely better for you than store bought frozen or boxed.  However, if you were in a cookie mood like I was the other day, peering into my pantry would have been pure torture…

I stared into my pantry trying to figure out how to satisfy my craving for sweets.  I spied a box of imported Dutch chocolate sprinkles hidden in the corner and a jar of peanut butter.  I snagged them both and promptly headed to the freezer where I knew I had some puff pastry stashed away.

I decided to make little chocolate peanut butter twists.  Similar in method to a Parmesan cheese or herb twist.  These little twists were so good that I had to hide them from Bruce.  Don’t tell him that I put them on the top shelf in the left hand corner :).  Adapted from Pepperidge Farms.  Enjoy!  Tessa


  • 1 sheet puff pastry (thawed)
  • 1 egg
  • 1 Tbs water
  • 1 Tbs all purpose flour
  • 1/3 cup chocolate sprinkles
  • 2 Tbs creamy peanut butter

Begin by heating your oven to 400°F.  Whisk together the egg and water in a small bowl.  Sprinkle your work surface with flour and unfold the puff pastry. Carefully roll the puff pastry into a 14 x 10 inch rectangle. Cut the rectangle in half lengthwise. Brush each half with the egg wash. Brush one half of the rolled pastry with peanut butter. Evenly cover the peanut butter with chocolate sprinkles.  Place the remaining half of the pastry over the chocolate sprinkle filling, egg side down. Lightly roll with rolling pin to seal.

Using a sharp knife or pizza slicer, slice the pastry into 28  half inch strips. Twist each of the strips. Place the twisted strips 2 inches apart on the baking sheet, pressing down both ends. Brush the twists with the egg wash.  Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for about 10 minutes.