Peanut Butter Twists Recipe

4 1 1
Peanut Butter Twists Recipe
Peanut Butter Twists Recipe photo by Taste of Home
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Peanut Butter Twists Recipe

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4 1 1
Publisher Photo
Years ago, I received a bread machine for Christmas- along with a collection of recipes. These treats that have a peanut butter filling and icing soon became a favorite. People always ask for the recipe.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + standing Bake: 15 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + standing Bake: 15 min. + cooling

Ingredients

  • 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:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons creamy peanut butter
  • 5 to 7 tablespoons warm water

Directions

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 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 the confectioners' sugar, peanut butter and enough water to reach desired consistency; drizzle over twists. Yield: 2 dozen.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Peanut Butter Twists in Quick Cooking September/October 2004, p28

Nutritional Facts

1 each: 199 calories, 9g fat (4g saturated fat), 21mg cholesterol, 172mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 5g protein.

  • 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:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons creamy peanut butter
  • 5 to 7 tablespoons warm water
  1. 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).
  2. 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.
  3. 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 seal. Twist each piece three times.
  4. 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 the confectioners' sugar, peanut butter and enough water to reach desired consistency; drizzle over twists. Yield: 2 dozen.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Peanut Butter Twists in Quick Cooking September/October 2004, p28

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lildementedchef User ID: 5347963 60080
Reviewed Aug. 7, 2012

"kids enjoyed it alot will def doo again ;P"

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