Almond Roca Pinwheels

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon rum extract
• 1-1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 6 Almond Roca candies, crushed, or 1/2 cup brickle toffee bits
• 1/4 cup miniature semisweet chocolate chips

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
2. On a sheet of waxed paper, roll dough into a 10-in. square. In a small bowl, combine crushed candies and chocolate chips; sprinkle over dough to within 1 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Wrap in plastic; refrigerate 1 hour or until firm, up to 24 hours.
3. Preheat oven to 375u0b0. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment paper-lined
4. . Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.

butter, sugar, egg, rum, flour, baking powder, salt, toffee bits, chocolate chips

Taken from www.tasteofhome.com/recipes/almond-roca-pinwheels/ (may not work)