Ingredients

The following ingredients have 4 Servings
  • 1/3 cup powdered sugar
  • 1/4 cup JIF® Creamy Peanut Butter
  • 2 tablespoons LAND O LAKES® Butter, softened
  • 1/2 teaspoon banana extract
  • 2 cans (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
  • 1/2 cup Hershey's® milk chocolate baking chips
  • 3 tablespoons LAND O LAKES® Butter
  • 2 teaspoons light corn syrup
  • 1/8 teaspoon vanilla
  • 1/8 teaspoon banana extract
  • 1/4 cup Fisher® Chef's Naturals® Pecan Chips

Instruction

  • Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. In small bowl, stir powdered sugar, peanut butter, 2 tablespoons butter and 1/2 teaspoon banana extract until smooth; set aside.
  • 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.
  • Bake 12 to 18 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack placed on waxed paper. Cool 10 minutes.
  • 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.
  • Drizzle glaze over warm rolls. Sprinkle each with 1 teaspoon pecan chips. Serve warm or at room temperature.