Peanut Butter Twists 3/4 cup water (70° to 80°) 1/3 cup butter, softened 1 egg 1/4 cup nonfat dry milk powder 1/3 cup sugar 3/4 teaspoon salt 3 cups bread flour 2-1/4 teaspoons active dry yeast FILLING: 3/4 cup creamy peanut butter 1/4 cup butter, softened 1/3 cup confectioners' sugar ICING: Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Peanut Butter Twists cont. 1-1/2 cups confectioners' sugar 2 tablespoons creamy peanut butter 5 to 7 tablespoons warm water In a bread machine, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Combine filling ingredients; set aside. Roll dough into a 24-in. x 8-in. rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half lengthwise; cut widthwise into 24 pieces. Pinch seams to Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Peanut Butter Twists seal. Twist each piece three times. Place 2 in. apart on greased baking sheets; pinch ends. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over twists. Yield: Yield: 2 dozen. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008