Peanut Butter Log Roll

This old-fashioned candy is pure nostalgia, the kind of no-bake treat that used to show up on holiday cookie trays. Three ingredients, no oven, and a pretty pinwheel spiral in every slice.

The ‘dough’ is really a simple fondant: powdered sugar beaten into stiff egg whites until it’s firm enough to roll like pie dough. You roll it thin on a sugared sheet of wax paper, spread it with a layer of peanut butter, then roll it up tight into a log.

A quick trip to the freezer is the trick that makes rolling possible. Chilling firms the soft fondant and peanut butter just enough to roll cleanly without tearing or squishing out. Then you stretch the log thinner and slice it into spirals.

Each piece is rich, sweet and chewy, with that classic sugar-and-peanut-butter combination. They make charming little additions to a Christmas cookie tray or a candy box.

Kitchen Tips

• Keep dusting the dough and roller with powdered sugar so nothing sticks as you roll.
• Don’t skip the freezer chill; it’s what lets you roll the log without it tearing.
• Roll the fondant thin and even so the spiral is tight and pretty.
• Use pasteurized egg whites or meringue powder, since the whites aren’t cooked.

Variations

• Use crunchy peanut butter for texture.
• Swap in almond or cookie butter.
• Add a thin layer of melted chocolate with the peanut butter.