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POTATO CANDY REMAKE/CREAM CHEESE PEANUT BUTTER CANDY ROLL Recipe

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This recipe for POTATO CANDY REMAKE/CREAM CHEESE PEANUT BUTTER CANDY ROLL is from FELLOWSHIP HAVEN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:
1 pkg. (8 oz.) cream cheese
1 stick margarine
1 tsp. vanilla
2 lb. powdered sugar- plus extra for rolling
Creamy peanut butter
Directions:
Directions:
Soften the cream cheese and margarine in microwave. Using a whisk, check and stir in 20 seconds so as not to scorch the cream cheese. The cream cheese will not look as though its super-soft until you whisk it, then its not actually melted but very soft and creamy. The total microwave time is abt 30-40 seconds

When the cream cheese and margarine are completely softened and whisked together, whisk in the vanilla until completely mixed. Whisk in the powered sugar a cup at a time. When it becomes to thick to whisk, mix with your hands (like pie crust). Continue to mix until completely mixed and creamy and can be rolled with a rolling pin.

Divide your candy into fourths. Cover three parts of it with a towel so it doesn't dry out.

Dust your pastry board (or kitchen table) and rolling pin with powdered sugar. Begin rolling out one part of your candy into an oblong shape, about 1/8-inch thick. (Make sure you keep powdered sugar under your candy dough so it doesn't stick.)

After your candy is rolled out, spread a thin layer of peanut butter on it, up to 1/4 inch from the edge. Now roll tight, like a jelly roll. Trim off the edges and wrap with wax paper, refrigerate until firm, and slice into 1/4-inch slices. Continue with remaining candy dough.

Additional Tips:
Place candy wrapped in wax paper on a cookie sheet to chill in the fridge. This makes a lot of candy!

 

 

 

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