Peanut Butter Chocolate Jelly Roll Recipes

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PEANUT BUTTER AND JELLY ROLL-UPS



Peanut Butter and Jelly Roll-Ups image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 (3 oz.) pkg. low fat cream cheese, softened
1/2 cup Smucker's® Strawberry Low Sugar Preserves, or any Smucker's® Low Sugar or Sugar Free Preserves of your choice
4 whole wheat or flour tortillas
2/3 cup Jif® Creamy Peanut Butter

Steps:

  • COMBINE cream cheese and preserves in small bowl until well blended.
  • SPREAD tortillas with peanut butter to within 1/2-inch of edges. Top peanut butter with cream cheese mixture, to within 1/2-inch of edges. Carefully roll up tortillas.
  • WRAP each rolled tortilla securely in plastic wrap. Refrigerate for several hours or overnight. To serve, remove from refrigerator and unwrap. Slice each tortilla into 4 to 8 angled slices.

PEANUT BUTTER AND JELLY CHOCOLATES



Peanut Butter and Jelly Chocolates image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield about 20 candies, depending on size of mold

Number Of Ingredients 9

1 pound dark chocolate, tempered
3/4 cup strawberry puree
1/2 cup unsweetened applesauce
1 cup corn syrup
2 cups granulated sugar
2 teaspoons apple pectin
2 tablespoons lemon juice
1 pound milk chocolate, melted
1 cup creamy peanut butter

Steps:

  • Begin by filling candy molds with the tempered chocolate. Pour the chocolate over the molds, filling the cavities. Allow the mold to sit for 2 minutes. Turn the mold upside down over the bowl of chocolate so the excess chocolate can drip out. Smooth off the top of the chocolate mold with a flat spatula and set aside to set up.
  • For the strawberry jam: Place the strawberry puree, applesauce and 1/4 cup of the corn syrup in a heavy-bottomed 2-quart pot.
  • Turn the heat to medium-low and warm up the puree. Meanwhile, mix 1/4 cup of the granulated sugar with the apple pectin. When the puree is warm, whisk in the sugar and pectin mixture. Whisk to combine. Turn up the heat to medium and bring the mixture to a boil. Add the remaining sugar and corn syrup. Cook, stirring continuously, until a candy thermometer inserted into the mixture reads 223 degrees F, 6 to 8 minutes.
  • Remove from the heat and stir in the lemon juice. Place in a shallow bowl and allow the jam to cool completely.
  • For the peanut butter cream: In a medium bowl, combine the melted milk chocolate and peanut butter. Stir until completely combined.
  • When the jam is cool, vigorously whip by hand with a whisk. Put the jam into a disposable piping bag and snip off a small bit of the end. Fill one-quarter of the chocolate-lined molds with the jam mixture.
  • Place the peanut butter cream in another disposable piping bag and snip off the end. Fill the rest of the molds with the peanut butter cream. Place into the refrigerator to set.
  • Reheat the tempered dark chocolate. Once the peanut butter cream is set, remove from the refrigerator and cover the molds with chocolate, scraping away any excess. Return the molds to the refrigerator and let the chocolate set. Once it is set, pop the chocolates out of the molds and enjoy.
  • Store in the refrigerator in a tightly covered container.

PEANUT BUTTER-CHOCOLATE CAKE ROLLS



Peanut Butter-Chocolate Cake Rolls image

Who knew something this impressive could start with a cake mix! The mini chocolate chips add a tasty crunch to each slice. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 cake rolls (12 slices each).

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
6 large eggs
2/3 cup water
1/4 cup canola oil
FILLING:
1-3/4 cups half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
3/4 cup chunky peanut butter
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup miniature semisweet chocolate chips
Baking cocoa, optional

Steps:

  • Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 12-14 minutes or until cakes spring back when lightly touched. Cool 5 minutes. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks., In a small bowl, whisk cream and pudding mix until thickened; whisk in peanut butter. Fold in whipped topping and chocolate chips. Unroll cakes; spread half the filling over each to within 1/2 in. of edges. Roll up again, without towels. Place on serving platters, seam sides down. Refrigerate, covered, at least 3 hours before serving. If desired, sprinkle with cocoa.

Nutrition Facts :

CHOCOLATE PEANUT BUTTER CAKE ROLL



Chocolate Peanut Butter Cake Roll image

Made with Betty Crocker™ Super Moist™ milk chocolate cake mix, every slice of our chocolate peanut butter cake roll is filled with rich and crunchy peanut butter buttercream.

Provided by Cheri Liefeld

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ milk chocolate cake mix
1/2 cup water
1/4 cup canola oil
6 eggs
2 tablespoons powdered sugar
1 cup crunchy peanut butter
1 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla
2 tablespoons whipping cream
1/2 to 3/4 cup Reese's peanut butter cups miniatures, unwrapped
1 bag (12 oz) milk chocolate chips (2 cups)
1 cup whipping cream

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Line pan with cooking parchment paper; spray paper. Place paper baking cup in each of 8 regular-size muffin cups.
  • In large bowl, beat all Cake ingredients except powdered sugar with electric mixer on medium speed until well blended. Pour 2 1/2 cups batter into pan; divide remaining batter evenly into muffin cups.
  • Bake cake about 12 to 15 minutes (cupcakes 14 to 16 minutes) or until firm when touched lightly in center. Cool cupcakes completely; freeze for a future use.
  • Place clean dish towel on work surface; sprinkle with 2 tablespoons powdered sugar. Carefully invert cake onto dish towel. Remove paper from cake. Gently roll cake and towel into a long roll or log. Place cake roll on cooling rack; cool 30 minutes.
  • Meanwhile, in large bowl, beat peanut butter, butter, 3/4 cup powdered sugar and the vanilla with electric mixer on low speed just until combined. Add 2 tablespoons cream a little at a time until a thick, creamy Buttercream forms. Stir in chopped peanut butter cup candies. Set aside.
  • In 2-quart saucepan, heat chocolate chips and 1 cup cream over medium heat until chocolate is melted. Remove from heat. Stir until chocolate and cream are combined. Cool 10 minutes.
  • Carefully unroll cake; remove towel. Spread Buttercream over cake to within 1/2 inch of all sides. Starting with 1 long side, roll up cake; place on cooling rack.
  • Pour Ganache over roll. If desired, garnish with additional peanut butter cup candies. Let stand 30 minutes to set. Refrigerate until serving time.
  • To serve, remove from refrigerator 30 minutes before serving. Cut into slices.

Nutrition Facts : ServingSize 1 Serving

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