Recipes
Peanut Butter Rolls
2lb bag of Powdered Sugar
1/2 pound of Philadelphia Cream Cheese
5T Jiff Peanut Butter
Allow the Cream Cheese to soften to room temperature where it
is moist and easily workable. Using your hands, crush the
powdered Sugar into the cheese about 2/3lb at a time. Reserve
about 1 cup of the sugar. When the mixture will form a nice,
smooth ball, sort of like a slightly moist bread dough, spread
the remaining sugar out on a clean dry surface and roll the
mixture out onto the sugar. Flip the mixture several times as
you flatten it to about 1/2 inch thick. Make sure both sides
are thoroughly coated with the dry sugar. Take a rolling pin
or even just a round smooth glass and cover it in the
dry powdered sugar and roll the mixture flat, to about 1/8 inch
thick. Dust off some of the powdered sugar from the top surface
and spread the Jiff peanut butter on smoothly and evenly. To
roll, coat your fingers in the dry sugar and lift and roll from
one end of the flat mixture to the other, tucking dry sugar
underneath the roll as you go as needed to prevent sticking.
Place the roll into aluminum foil and toss into the refrigerator
for an hour or so, until it chills, sets, and becomes nice and
firm. Slice and refrigerate until serving time.
Note: work quickly to prevent sticking…also, these will break
down at room temperature and become too gooey to maintain their
form unless they are allowed to totally dry out and become
brittle.
