Buckeye Roll-Ups

Buckeye Roll-Ups

You can make these addictive peanut butter and chocolate roll-ups a full day ahead for maximum convenience — but will you be able to resist the sweet and salty deliciousness for 24 whole hours?
Prep 20 Minutes
Total 2 Hours 20 Minutes
Servings 32

Ingredient List

  • 1 container (8 oz) whipped cream cheese
  • 2 tablespoons powdered sugar
  • 1 cup creamy peanut butter
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
  • 1 cup mini semisweet chocolate chips
  • 1/2 cup chopped salted roasted peanuts
  • 1 tablespoon unsweetened baking cocoa
Recipe Continues Below


  1. In small bowl, mix cream cheese and powdered sugar. Divide peanut butter among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide cream cheese mixture evenly among tortillas, gently spreading over peanut butter. Top half of each tortilla with chocolate chips and peanuts.
  2. Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
  3. To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices. Sprinkle with cocoa.

Expert Tips

  • The whipped cream cheese is a cinch to combine with the powdered sugar, and it spreads easily straight from the refrigerator.
  • For best results, use a small offset spatula for spreading the peanut butter and cream cheese mixture.


1 Serving Calories 150 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 5g); Protein 4g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4%;
Exchanges: 1 Other Carbohydrate, 1/2 High-Fat Meat, 1 Fat
Carbohydrate Choice: 1

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