Best 4 Chocolate Peanut Butter And Jelly Rolls Recipes

PEANUT BUTTER-CHOCOLATE CAKE ROLLS

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.

PEANUT BUTTER AND JELLY BARS

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
• Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
• Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

PEANUT BUTTER AND CHOCOLATE ROLLS

Steps:

• Place the yeast and warm water in a large bowl with the 1/4 tsp sugar. Stir with a fork to dissolve the yeast and allow it to stand for about 3 minutes.
• Whisk the unbleached flour, cocoa powder, the remaining 1/3 cup sugar and the salt together in a medium bowl. Set them aside.
• Using your hand, stir the coffee, the egg yolk, and the butter into the dissolved yeast. Gradually add the flour mixture, stirring until a shaggy mass forms and all of the flour is moistened.
• Move the dough to a lightly floured surface and knead for about 7 to 8 minutes, until it is silky smooth and elastic. This dough should be nice and moist, so add flour sparingly as you work.
• Shape the dough into a loose ball cover it with plastic wrap and let it rest for about 10 minutes to relax the gluten strands.
• Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the chips evenly over the rectangle.
• Fold the dough into an envelope and knead gently for 2 to 3 minutes, until the chips are well distributed. The dough should be soft, smooth, and springy. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the chips may pop out of the dough, but they can easily be incorporated again after the first rise when the dough has softened.
• Shape the dough into a loose ball and place it in a lightly oiled bowl.
• Turn to coat the top of the dough with oil, and cover the bowl tightly with plastic wrap. Let rise at room temperature (75 to 77 degrees F) until the dough has doubled in volume, about 2 hours.
• Line two 12 by 17-inch baking sheets with parchment paper.
• Gently pour the dough onto the floured work surface pressing any loose chips into dough. Flour your hands lightly divide the dough into 12 equal pieces (each weighing about 2 1/2 ounces).
• Shape the pieces into rolls and place 6 on each prepared baking sheet leaving several inches between the rolls so they won't grow together as they rise. Cover them loosely with oiled plastic wrap and let them rise at room temperature until doubled in volume, about 45 minutes to 1 hour.
• WHILE THE BREAD IS POOFING make a cornstarch wash: Put cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens.
• Remove from the heat and cover to keep a skin from forming. Set aside to cool.
• About 15 minutes before you're ready to bake, place one oven rack in the top third of the oven, and another in the bottom third, and preheat the oven to 400 degrees F.
• When the buns have doubled, use a pastry brush to paint them with a thin coating of the cornstarch wash. Brush gently so you don't deflate them.
• Place one pan on each oven rack. Using a plant sprayer, immediately mist the top and sides of the oven 6 to 8 times and quickly close the oven door.
• Repeat this misting procedure two more times at 1-minute intervals.
• Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and rotate the pans from top to bottom and front to back to ensure even baking.
• Bake for 10 to 15 minutes longer, or until the tops of the buns feel firm but not hard when you press them slightly, and the bottoms are very lightly browned. These rolls should have a thin soft covering, not a hard crunchy crust.
• Remove from the oven and use the pastry brush to paint the top of each bun quickly and evenly with the cornstarch wash.
• Transfer the rolls to a rack and allow them to cool before serving.

PEANUT BUTTER AND JELLY ROLLS

Steps:

• In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
• In small saucepan, heat 2 cups milk until very warm (120 to 130F); Add warm milk and 1/2 cup peanut putter to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from sides of bowl.
• On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes.
• Place dough in greased bowl; cover loosely with plastic wrap and cloth towel; Let rise in warm place (80 to 85F) until light and doubled in size, about 1 hour.
• Grease 2 9-inch square or round cake pans.
• Punch down dough several times to remove all air bubbles.
• Shape into ball; Roll into 18x12-inch rectangle; sprinkle with peanuts.
• Starting with 18-inch side, roll up tightly, pressing edges to seal.
• Cut into 18 slices; place in greased pans.
• Made deep thumbprint in center of each roll; fill each with 1 teaspoon grape jelly.
• Cover; let rise in warm place until light and doubled in size, about 30 to 45 minutes.
• Heat over to 350°F Uncover dough.
• Bake 25 to 35 minutes or until golden brown.
• Cool in pans about 5 minutes; Carefully remove from pans; cool on wire racks.
• In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency.
• Drizzle over rolls.