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Created by:
Kristy Still
Chocolate Covered Peanut Butter Jelly Roll
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Ingredients
3
Eggs
1
Cup
Sugar
1/4
Cup
Cold Water
1
Tsp
Vanilla
1
Cup
All Purpose Flour
2
Tsp
Baking Powder
1/2
Tsp
Salt
2
Tbsp
Christmas Sprinkles
1
Cup
Skippy Creamy Peanut Butter
2
Tbsp
Honey
1
Cup
Crushed Honey Maid Graham Crackers
1
Container Chocolate Whipped Frosting
Instructions
Preheat the oven to 375*.
Mix together the eggs, sugar, water, vanilla, flour, baking powder, salt, and sprinkles.
Place parchment paper in a 9x13 pan and spray it with cooking spray.
Carefully and evenly pour out the batter.
Bake in the oven for 12-15 minutes.
Spread out another sheet of parchment paper and carefully turn out the cake onto the new sheet of parchment.
Carefully roll the cake up in the paper, then place it aside to cool.
Once cooled, carefully unroll the cake slowly to avoid tearing.
Spread the peanut butter, honey, and graham crackers evenly over the cake.
Roll back up then ice the top with the frosting.
Chill for 1-2 Hours.
Serve.
Nutrition
Serving:
1
Servings
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