Crispy Peanut Butter Cannoli with M&M's® Crispy:

Ingredients:

1-1/2 cups flour

3 tablespoons white sugar

2 eggs

2 tablespoons creamy peanut butter

2 tablespoons distilled white vinegar

1/4 teaspoon cinnamon

1/4 teaspoon salt

For the filling:

8 ounces ricotta cheese

3/4 cup powdered sugar

1/2 teaspoon vanilla

1/2 cup whipping cream

1 (2.83 ounce) package M&M's® Crispy

Oil for frying

Directions:

Place flour, sugar, eggs, peanut butter, vinegar, cinnamon and salt into stand mixer fitted with hook attachment. Place on medium speed and allow dough to mix for about 9 minutes. Dough should come together, but if it's still sticky, add a little flour and knead with your hands on a flat surface for a minute. Wrap dough in plastic wrap and chill in refrigerator for about an hour.

Remove dough from refrigerator and place on a lightly floured surface. Roll dough out using rolling pin to about 1/8" thickness. Use a 5" oval template or the top of a margarita glass to cut out shapes from your dough. Wrap the dough around your cannoli tubes, overlap slightly and seal with a little brushed on egg white.

Place dough in 350 degree oil and fry for about 2-3 minutes, or until a light golden brown. Remove from oil and place on paper towels to drain. Allow to cool slightly, then remove your tubes. Repeat with remaining dough.

To make your filling, mix together ricotta, vanilla and powdered sugar in a medium mixing bowl. Whip the whipping cream using a mixer until stiff peaks form, then, fold into ricotta mixture. Place in fridge.

Once your cannoli shells are cool, melt your chocolate in a microwave-safe mug, dip the ends of the shells into it and place on parchment paper to harden.

Place cannoli filling into a pastry bag or ziptop bag and pipe into shells.

Sprinkle ends with crushed M&M's® Crispy and serve immediately. (Shells will become soggy if you wait longer than an hour to eat! So, don't wait!)