Churros with White Chocolate-Peanut Butter Dip

• 1 cup water
• 2/3 cup sugar, divided
• 1/3 cup butter
• 1 cup flour
• 3 eggs
• 1/2 tsp. vanilla
• 1/2 tsp. ground cinnamon
• 2 cups oil
• 6 oz. BAKER'S White Chocolate
• 3 Tbsp. creamy peanut butter

1. Bring water, 3 Tbsp.
2. sugar and butter to boil in medium saucepan on medium-high heat.
3. Add flour; cook and stir on low heat 1 min.
4. or until mixture pulls away from side of pan.
5. Remove from heat.
6. Add eggs; beat until blended.
7. Stir in vanilla.
8. Spoon into pastry bag fitted with large star tip.
9. Mix remaining sugar and cinnamon in shallow bowl until blended.
10. Heat oil in deep fryer to 350 degrees F. Pipe dough, in batches, into 5-inch-long strips into hot oil; cook 3 min.
11. or until evenly browned, turning after 1 min.
12. Remove from oil with slotted spoon; drain on paper towels.
13. Add warm churros, 1 at a time, to reserved cinnamon mixture; toss to evenly coat.
14. Melt chocolate as directed on package; stir in peanut butter until blended.
15. Serve with warm churros.

water, sugar, butter, flour, eggs, vanilla, ground cinnamon, oil, s white chocolate, peanut butter

Taken from www.kraftrecipes.com/recipes/churros-white-chocolate-peanut-butter-dip-157022.aspx (may not work)