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Cocoa Crunchie Pinwheels

Active Time: 15 Minutes

Total Time: 30 Minutes

Serves: 12


Cocoa Crunchie Pinwheels


  • Line a 13x9-inch baking dish with waxed paper; set aside. Place crispy rice cereal in large bowl; place crushed cocoa crunchies in second large bowl; set aside.
  • In large saucepan, melt butter over low heat. Add marshmallows and stir until melted and smooth. Cook 2 minutes longer, stirring constantly. Remove from heat.
  • Pour half marshmallow mixture over crispy rice cereal; stir until well coated. Press mixture firmly into baking dish. Pour remaining marshmallow mixture over crushed cocoa cereal; stir until well coated. Press mixture firmly onto the top of the crispy rice layer. Allow to cool for 2 minutes.
  • Remove waxed paper from pan. Roll the marshmallow mixture lengthwise until it forms a log. Roll log in wax paper and place in refrigerator for 15 minutes. Unroll and cut into 12 slices.


Serving Size: 1/12 of recipe
  • Calories 210kcal -
  • Total Fat 8g -
  • Saturated Fat 5g -
  • Cholesterol 20mg -
  • Sodium 200mg -
  • Carbohydrates 34g -
  • Fiber 0g -
  • Protein 2g -