Peanut Butter Fudge Rolls

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READY IN: 1hr 45mins
SERVES: 36
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For dough, cut butter into flour until mixture resembles coarse crumbs.
  • Stir in sour cream until mixture forms a ball.
  • In a medium sauce pan over low heat, melt peanut butter chips, stirring continually. Stir in peanut butter.
  • Remove from heat, stir in sugar.
  • Halve dough. On a surface sprinkled lightly with additional powdered sugar, roll each dough half into a 12x9-inch rectangle.
  • Spread half of the filling on each rectangle.
  • Roll dough up from the long side.
  • Wrap and chill dough for one to two hours, or until firm.
  • To bake, preheat oven to 350°F Cut dough into 1/2-inch slices. Place on an ungreased cookie sheet Bake for 25 minutes, or until edges are slightly brown. Remove and cool completely on wire racks.
  • For glaze, cook and stir chocolate pieces and shortening in a small sauce pan over low heat. Drizzle chocolate over cooled cookies.
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