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This recipe for Peanut Butter Pinwheel Candy has been passed down in my family for generations! Don’t let the secret ingredient fool you, these are a classic favorite candy that I’m sure you’re going to love!

If you love peanut butter treats, here are a few more delicious recipes to try out: peanut butter fudge, chocolate peanut butter pie, and peanut butter no-bake cookies.

Peanut Butter Pinwheel Candy Recipe

Today I am so excited to share one of my family’s favorite recipes. These peanut butter pinwheels have been in my family for generations, we make them every year around Easter and Christmas time. I love that this is a no-bake recipe, and that’s part of what makes them a holiday favorite that I grew up making. While my mom would be using the oven to prep holiday dinner essentials, I would stay out of her way making classic no-bake treats! This is a great recipe to add to the lineup because they’re so easy to prepare.

There is a somewhat unexpected ingredient in these peanut butter pinwheels: potatoes. Please, don’t be alarmed by the fact that this recipe uses potatoes! Trust me, it works. The potatoes serve as the binding base for your sweet pinwheel dough, and by tasting them you’d never be able to tell that they’re the secret ingredient in this recipe. They’re soft, chewy, and nutty, and you’re going to love them!

Ingredient List

These peanut butter pinwheels are the perfect no-bake treat! They’re made with a simple dough of mashed potatoes, powdered sugar, butter, vanilla extract, and salt, and then filled with creamy peanut butter. They’re easy to make and taste so amazing! Exact measurements are in the recipe card below.

  • Mashed Potatoes: These are the base of the dough and give it structure, so don’t skip them!
  • Unsalted Butter: This adds richness and flavor to the dough and makes it super easy to roll out.
  • Vanilla Extract: This makes the dough and the peanut butter filling taste even better.
  • Salt: Just a pinch of salt helps to balance out all that sweetness.
  • Powdered Sugar: So the dough is sweet and crumbly.
  • Creamy Peanut Butter: This is the star of the show! It’s the filling for the pinwheels and what makes them so delicious.

Use the Right Potatoes

I definitely do not recommend using leftover mashed potatoes that have been seasoned with salt, pepper, or anything else. Instead, use one or two russet potatoes, peel them, dice them, boil until tender, drain, and then mash really well. Allow these potatoes to cool completely at room temperature before moving forward.

How to Make Peanut Butter Pinwheel Candy

I know it looks like a lot, but trust me! These peanut butter pinwheels are super simple to prepare. All without having to use an oven!

Making the Dough

  1. Prepare Potatoes: Peel, dice, and boil the potato until tender, about 10-12 minutes. Drain and then mash well, using a potato ricer for best results. Allow the potatoes to sit at room temperature until completely cooled before making the dough.
  2. Mash: In a large bowl, use a hand mixer to beat together the mashed potatoes, butter, vanilla, salt, and 1 cup of the powdered sugar.
  3. Add Sugar: Add in remaining powdered sugar 1 cup at a time until you have a total of 6 cups of sugar. If the dough is not moldable in your hands and can’t be rolled into a ball, continue to add more powdered sugar until it is firm enough to roll into a ball.
  4. Refrigerate: Cover and refrigerate the dough for 1 hour.

Shaping and Adding the Peanut Butter Filling

  1. Roll Out, Coat With Sugar: Once chilled, divide the dough into two pieces. Wrap one in plastic wrap and place it back in the fridge, and place the other on a clean surface that has been lightly dusted with powdered sugar. Dust the top of the dough with additional powdered sugar and use a rolling pin to roll it out into a rectangle that is 1/4 inch thick. Periodically lift the dough to make sure it’s not sticking. Dust with more powdered sugar as needed to prevent it from sticking.
  2. Add Filling: Once the dough has been rolled out, spread the peanut butter evenly across the top of it, leaving a small amount of space peanut butter-free around the perimeter.
  3. Roll it Up: Starting with the longer side of your rectangle, carefully roll it up into a tight log.
  4. Cut Into Slices: Use a sharp knife to slice into pieces about 1/2″ thick. Repeat steps 5-8 with the remaining dough. Serve and enjoy.

Tips for Potato Candy

  • Let Your Potatoes Cool: It’s very important to let your potatoes cool completely before making the dough. If they are still warm at all, it can cause the sugar to melt and the dough will be more runny than it will be dough-like.
  • Adjust the Consistency: Add more powdered sugar as needed. If the dough is sticky or not moldable, more powdered sugar will help it come together. Also dust the surface as needed to prevent it from sticking.
  • Go Easy on the Filling: Don’t be too heavy-handed with the peanut butter. If you use too much it will ooze out and make it hard to slice uniform slices of the candy.
  • Try a different kind of spread for the filling! It won’t be traditional, but almond butter, Nutella, cookie butter…these would all be delicious in this recipe!

Storing Leftovers

Store leftover peanut butter pinwheels in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. To thaw, simply place them in the refrigerator overnight. Enjoy!

More Peanut Butter Treats to Try:

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Peanut Butter Pinwheel Candy

5 from 13 votes
By: Alyssa Rivers
This recipe for Peanut Butter Pinwheel Candy has been passed down in my family for generations! Don't let the secret ingredient fool you, these are a classic favorite candy that I'm sure you're going to love!
Prep Time: 1 hour
Total Time: 1 hour
Servings: 40 pinwheels

Ingredients 

Instructions 

  • Peel, dice, and boil the potato until tender, about 10-12 minutes. Drain and then mash well, using a potato ricer for best results. Allow the potatoes to sit at room temperature until completely cooled before making the dough.
  • In a large bowl, use a hand mixer to beat together the mashed potatoes, butter, vanilla, salt, and 1 cup of the powdered sugar.
  • Add in remaining powdered sugar 1 cup at a time until you have a total of 6 cups of sugar. If the dough is not moldable in your hands and can't be rolled into a ball, continue to add more powdered sugar until it is firm enough to roll into a ball.
  • Cover and refrigerate the dough for 1 hour.
  • Once chilled, divide the dough into two pieces. Wrap one in plastic wrap and place it back in the fridge, and place the other on a clean surface that has been lightly dusted with powdered sugar. Dust the top of the dough with additional powdered sugar and use a rolling pin to roll it out into a rectangle that is 1/4 inch thick. Periodically lift the dough to make sure it's not sticking. Dust with more powdered sugar as needed to prevent it from sticking.
  • Once the dough has been rolled out, spread the peanut butter evenly across the top of it, leaving a small amount of space peanut butter-free around the perimeter.
  • Starting with the longer side of your rectangle, carefully roll it up into a tight log.
  • Use a sharp knife to slice into pieces about 1/2" thick. Repeat steps 5-8 with the remaining dough. Serve and enjoy.

Notes

Originally posted November 30, 2018
Updated on November 21, 2023

Nutrition

Calories: 93kcalCarbohydrates: 18gProtein: 0.1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 2mgPotassium: 7mgFiber: 0.03gSugar: 18gVitamin A: 71IUVitamin C: 0.4mgCalcium: 1mgIron: 0.02mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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63 Comments

    1. Hello! At the top of the recipe card, there is a button that allows you tp print the recipe! Hopefully that helps!

  1. I grew up eating this awesome Candy and I’ve never tried to make it but it’s by chance I’ve got to cook up some potatoes before they go bad and this is perfect use to prevent wasting what can make a smile on someone’s face and have a wonderful time making it..
    I’m glad I found this recipe.

  2. Hi. I’m making these for Christmas. Oh, the memories of childhood. I remember how these tasted when my grandma would make them. How far in advance can these be made and stored? Thanks!

    1. It is always nice to have those memories! These can be made 30 days in advance and stored in the freezer or about a week in the refrigerator.

  3. I just made this and used mashed potato flakes omitting the salt and butter from the instant potato recipe from the box and it turned out great!!

    1. I was wondering if you could do that! One of the best restaurants I know uses potato flake to make their ham & cheese stuffed potatoes. Instead of using potato skins they roll them lightly in corn meal to make a crust. So yummy.

  4. 5 stars
    My family has always made this. My mother learned from her grandmother and I learned from my Mom and last year I forced my youngest daughter how to make this. Until now I thought my great grandma invented this candy. What a hoot to find it’s not such a secret.

  5. My grandmother made these for us when I was a child. We never knew there was potato in it. She kept them in a tin in a cupboard on an unheated porch so they were always cool when we ate them. Years later when I was first married, we got a box of candies from a small store in town and there were ovals dipped in chocolate (called Teddy Bears) and the minute I tasted one, I remembered my grandmother’s candy. I asked my mother and she said they were made with potatoes. I tried to replicate the recipe (no internet then) and just kept adding icing sugar to the potatoes till the consistency was firm enough to be able to spread the peanut butter. I haven’t made them in years, but may make some to share with neighbours who are unable to have Christmas with family (us too). Thanks for the recipe so I don’t have to guess.

  6. My mom made something similar to this every xmas for my brother.She didn’t use potatoes tho. She took 3 egg whites and beat them with a mixer until very stiff. She then added 3/4 to a whole box of powdered sugar a little at a time.She then powdered her board with powdered sugar, rolled it out to a rectangle, then spread creamy peanut butter all over, then rolled it up and sliced it into about 1/2 inch slices. Rich but soooo good !

    1. Oh wow what a great new way to make this yummy candy! Just egg whites and powdered sugar. I’m excited to try this.

      1. This is the way I make it. I use instant to get the right texture spread powder sugar on my board and roll it out, fridge for a couple hours then cut—this is addicting–very sweet but oh so good. I have not made this in years. I am going to make it again!

      2. my mom used instant all the time couldn’t tell any difference from when she used to make it from boiled when I was a kid tasted same great either way

  7. My mother used to make this candy when I was a little and it was a favorite. I haven’t made it in years. Now, I want to make some! Thanks for reminding of such a simple recipe filled with lots of memories. 🙂

  8. I had made this few years ago from my husband’s aunt’s recipe. They called this potato candy. Love it!

  9. Made this all my life. Used my families recipe. Our guys in Service requested this all the time. I had never heard of using potatoes. We made a recipe of boiled frosting then Rolled It out on confectioners sugar working it in… Add layer of peanut butter. Roll up and chill till firm to cut. It never crumbles using boiled frosting method and so good. Yes This method is a lot more work but worth it. I only do it at all holidays.