How to Make Chocolate Peanut Butter and Jelly Rolls
Two Comfort Food Classics, Rolled Into One
Get the Recipe: Chocolate Peanut Butter and Jelly Rolls
Prepare the Parchment
Aim for Even Thickness
Add the Jelly
Roll Up the Cakes
Prepare the Rolls for the Refrigerator
Cut Roll, Coat with Chocolate and Serve
Once the rolls have chilled, cut each into 6 even pieces, using a sharp knife. Working with one piece at a time, place each into the prepared chocolate shell mixture and flip gently, using a fork. Lift it out of the chocolate and tap off any excess before setting it on the screen. Move each roll slightly on the screen during drying so it doesn't stick. Once dry, carefully lift off the rolls and arrange them on a sheet pan. They can be eaten right away and will last up to 4 days when refrigerated and covered.
Hedy Goldsmith is an award-winning pastry chef and author of Baking Out Loud.