Chocolate-Dipped And Candy-Coated Pinwheel - cooking recipe

Ingredients

5 Mission(R) Medium/Soft Taco Flour Tortillas
1 (11 ounce) package caramel baking bits, melted according to package instructions
1 (12 ounce) package semi-sweet chocolate chips, melted according to package instructions
1 (8 ounce) package peanut brittle, finely chopped

Preparation

Lay five Mission(R) Medium Flour Tortillas on a flat work surface; next spread each evenly with 3 tablespoons warm melted caramel, sprinkle each evenly with 3 tablespoons chopped peanut brittle, and drizzle each evenly with 2 tablespoons warm melted chocolate. Begin at the bottom and roll forward into a cylinder, cover, and let sit at room temperature for 2 hours.
Slice each into 8 equal pinwheels, half-dip each pinwheel in melted chocolate as needed, dredge or sprinkle with more chopped peanut brittle, allow chocolate to set at room temperature, and serve.