Chocolate Covered Peanut Bread Rolls
Soft white bread rolled with creamy chocolate spread, then dipped in melted milk chocolate and crunchy peanuts. A quick no-bake treat that tastes like a gourmet candy bar.
Equipment
- 1 | Rolling pin | for flattening bread
- 1 | Heatproof bowl | for melting chocolate
- 1 | Pot | for double boiler
- 1 | Chopsticks or fork | for dipping
- 1 | Parchment paper | for setting rolls
Ingredients
- 8 | slices | white sandwich bread | crusts optional
- 0.5 | cup | chocolate hazelnut spread |
- 200 | g | milk chocolate | chopped
- 0.5 | cup | roasted peanuts | roughly chopped
Instructions
- Remove crusts from bread slices if desired.
- Flatten each slice firmly with a rolling pin until thin.
- Spread chocolate hazelnut spread evenly over each flattened slice.
- Roll each slice tightly into a log and seal the edge.
- Chop milk chocolate and place in a heatproof bowl.
- Melt chocolate over simmering water, then stir in chopped peanuts.
- Dip each roll in the chocolate-peanut mixture until fully coated.
- Place on parchment paper and let set at room temperature.
Notes
Store in an airtight container at room temperature up to 3 days.
For a firmer coating, chill the finished rolls for 15 minutes.
Use dark chocolate for a less sweet version.
For a firmer coating, chill the finished rolls for 15 minutes.
Use dark chocolate for a less sweet version.