No Bake Chocolate Peanut Butter Pinwheels

Instructions

Line a 15×10" baking sheet with parchment paper.

In a medium, microwave safe bowl, combine chocolate chips and half the can of sweetened condensed milk — it's important that you measure 150 ml in a liquid measuring cup or 190 grams or about 5 oz on a scale — don't eyeball it!

Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.

Spread onto prepared pan in a layer about 1 cm or between ¼ and ½ inch thick. Use your hands to smooth it out if you have to (it's not sticky, so it will spread easily!). Refrigerate while you prepare the peanut butter.

In another medium, microwave safe bowl, combine peanut butter chips and the rest of the sweetened condensed milk. Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.

Spread on top of the chocolate fudge mixture carefully — drop by spoonful on top of the chocolate and spread gently with a spatula. It sets quickly so this should be easy enough to do, though it may not be perfect.

Refrigerate for 15-20 minutes or until easy to roll without squashing it. If you take it out and it's hard to roll, put it back in another 20 minutes (you can speed this up by doing 5 minutes in the freezer at a time).

Starting at the long side, roll up carefully and tightly, making sure to leave the parchment behind. Wrap in plastic wrap and chill for 2-4 hours before slicing.

Store in an air tight container in the fridge for up to 2 weeks or freeze up to 3 months.