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Peanut Butter Roll

Lord Honey, this sweet treat brings back memories of candy makin' with my great granny. There are several versions of this old-fashioned favorite--from usin' taters, to cookin' it on top of the stove. But I think it's hard to beat my "Country Bling Peanut Butter Roll" for its simplicity and old-fashioned taste.

Serves 24-26

Yield: 2 rolls


6-cups powdered sugar

1-cup butter, room temp

1-tsp vanilla

1-cup smooth peanut butter, divided in half


· In a mixer bowl, place the butter and vanilla; whip for a few seconds, add the powdered sugar a cup full at a time, mixing between each cup, keep doing this until you get a dough texture.

· Place one piece of wax paper on work surface and make a ball out of half the dough. Place the ball on the wax paper, and place another sheet of wax paper over the ball. Using a rolling pin, roll over the wax paper, rolling the dough out, until it is an even ¼ inch thick.

--Remove top sheet of wax paper and spread half the peanut butter evenly over the dough.

· Using the edge of the wax paper, roll the dough up, like making cinnamon rolls, wrap and place in fridge for 3 hours or overnight.

--Repeat process for remaining half of dough and peanut butter.

· When ready to serve slice into ½ inch thick slices.

Tip: You can also add 3-TBSP cocoa powder to the powdered sugar and make the roll chocolate flavored.


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