If you’re craving a nostalgic, sweet treat that’s surprisingly easy to pull together, then you’re going to want to try this Potato Candy Rolls with Peanut Butter Recipe. It’s one of those delightful, old-fashioned desserts that looks fancy but is really just comforting and simple—and once you taste that creamy peanut butter rolled in fluffy potato dough sprinkled with powdered sugar, you’ll be hooked. Trust me, I’ve made these for family gatherings and friends, and they always disappear fast!
Why You’ll Love This Recipe
- Comforting and Unique: You don’t see potato in candy every day—it gives the dough an amazing texture!
- No-Bake Fun: You don’t need an oven, so it’s perfect for warm days or quick whipping up in the kitchen.
- Family Favorite: My kids and their friends go crazy for these spread with creamy peanut butter.
- Customizable Sweetness: You control how sweet you want it by adjusting powdered sugar and peanut butter layers.
Ingredients You’ll Need
These ingredients come together to create a soft, pliable dough that’s a dream to roll out, while the peanut butter provides that perfect creamy contrast. Quick tip: use plain mashed potatoes without any added milk or butter for the best consistency.
- Mashed potatoes: Use plain, unseasoned mashed potatoes; this ensures the candy dough has the right texture and no unexpected flavors.
- Salted butter: Softened butter helps combine the dough smoothly, adding richness.
- Powdered sugar: The main sweetening and binding agent; it’s important to sift it if clumpy.
- Vanilla extract: Just a splash adds a lovely warmth to the dough flavor.
- Creamy peanut butter: This is the star in the filling—choose your favorite brand for the best taste.
Variations
I love how versatile this Potato Candy Rolls with Peanut Butter Recipe is—feel free to tweak it to suit your mood or pantry. Here are a few ways I like to customize it:
- Nut Butter Swap: One time, I used almond butter instead of peanut butter—delicious twist, especially if you want a slightly milder nutty flavor.
- Sugar Alternatives: For a less sweet option, try swapping part of the powdered sugar for coconut sugar, but keep an eye on dough texture.
- Chocolate Drizzle: My family loves drizzling melted dark chocolate over the rolls for extra decadence.
- Add-ins: You can sprinkle mini chocolate chips or crushed nuts inside before rolling for added crunch and surprise.
How to Make Potato Candy Rolls with Peanut Butter Recipe
Step 1: Mix the Magic Potato Dough
Start by combining the mashed potatoes, softened salted butter, and one cup of powdered sugar in a large bowl. I like using an electric mixer here because it makes the mixture silky smooth fast. Once those ingredients are nicely blended, add in the rest of the powdered sugar—about a cup at a time—mixing well after each addition. When your dough can be rolled into a ball and doesn’t feel sticky, you’re spot on. Don’t rush the sugar; it might take a bit more or less depending on your potato moisture.
Step 2: Chill and Roll Out Your Dough
Pop that dough in the fridge for at least 30 minutes—this helps it firm up to the perfect rolling consistency. (If you chill it too long, it might get brittle, so plan to let it sit at room temp for 10-15 minutes before rolling if that happens.) Dust your work surface well with powdered sugar to prevent sticking. Roll half the dough out into a roughly 8×12 inch rectangle, about a quarter-inch thick. If it feels like it’s sticking or crumbling, don’t hesitate to sprinkle more powdered sugar and knead it back gently.
Step 3: Spread Peanut Butter and Roll Tight
Spread your creamy peanut butter evenly over the dough rectangle, leaving a small border around the edges. Then, starting on one of the longer sides, gently roll the dough up into a tight log. The tighter, the better—it helps keep everything together when slicing.
Step 4: Slice and Serve
Using a sharp knife—I’ve found a harp knife works wonders here—cut the log into slices about ¼ to ½ inch thick. Arrange the rolls on a plate and get ready for the compliments. Repeat the rolling process with the second half of dough.
Pro Tips for Making Potato Candy Rolls with Peanut Butter Recipe
- Potato Prep Matters: I learned early that using freshly made, dry mashed potatoes (no milk or cream) is key to getting the right dough texture.
- Sugar Slowly: Add powdered sugar gradually. Too much at once can make the dough too stiff or crumbly.
- Roll Neatly: Roll the dough tightly but gently to avoid cracking or breaking when slicing.
- Temperature Tip: If your dough gets too firm after chilling, just let it sit at room temperature a while before rolling—it softens up wonderfully.
How to Serve Potato Candy Rolls with Peanut Butter Recipe
Garnishes
I usually dust my potato candy rolls with a little extra powdered sugar right before serving—it adds a lovely snowy finish and a hint more sweetness. Sometimes, I sprinkle chopped peanuts or a light drizzle of melted chocolate on top for an extra special touch. I love those little details that make the dessert feel festive!
Side Dishes
These rolls pair perfectly with a hot cup of coffee or a cold glass of milk. I’ve also served them alongside simple fruit salads or fresh berries, which balance the richness with a bit of freshness. They’re great little bite-sized sweet treats after a hearty breakfast or as an afternoon snack.
Creative Ways to Present
For holidays or parties, I like arranging the pinwheels on a pretty platter lined with colorful parchment paper and garnished with edible flowers or sprigs of mint. Another fun idea is to stack the rolls in a glass jar or stack them like mini sandwiches with alternating peanut butter layers—kids find this especially fun!
Make Ahead and Storage
Storing Leftovers
I store leftover potato candy rolls in an airtight container in the fridge, where they stay fresh and delicious for up to a week. When packed tightly, they keep their shape beautifully and don’t dry out. Just be sure to let them sit out a few minutes before eating if they’re too cold and stiff.
Freezing
I’ve frozen the rolls occasionally, wrapped well in plastic wrap and then foil. When defrosted in the fridge overnight, they maintain flavor and texture nicely, though they become a bit softer. Perfect for making batches ahead of time during busy holidays!
Reheating
If your potato candy feels a bit too firm straight from the fridge or freezer, just let it come to room temperature naturally or warm in a microwave for 10-15 seconds. This softens both the peanut butter and dough without compromising taste or texture.
FAQs
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Can I use instant mashed potatoes for this recipe?
While you can use instant mashed potatoes in a pinch, I recommend using homemade mashed potatoes without butter or milk for the best dough texture. Instant varieties can sometimes add unwanted ingredients that affect consistency or flavor.
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Can I substitute peanut butter with other nut butters?
Absolutely! Almond butter, cashew butter, or even sunflower seed butter work great as alternatives. Just make sure your chosen spread is creamy and easy to spread for best results.
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How long do Potato Candy Rolls with Peanut Butter stay fresh?
Stored in an airtight container in the refrigerator, they should stay fresh for up to one week. Just bring them to room temperature before serving to enjoy their soft texture.
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What’s the best way to roll the dough so it doesn’t crack?
Make sure your dough is well chilled but still pliable—not too cold or brittle. Roll on a powdered sugar-dusted surface and handle gently to prevent cracking. If it breaks, you can press it back together by hand.
Final Thoughts
I absolutely love how this Potato Candy Rolls with Peanut Butter Recipe brings together simple pantry staples and turns them into something truly special. It’s a little bit nostalgic, a little bit quirky, and totally delicious—which makes it one of my go-to sweets to share when I want to impress without stress. I can’t wait for you to try making it yourself and discover just how fun and rewarding this candy can be. Consider this your new secret weapon dessert for all occasions!
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Potato Candy Rolls with Peanut Butter Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 170 minutes
- Yield: 40 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Potato Candy is a nostalgic treat combining creamy mashed potatoes, buttery sweetness, and rich peanut butter rolled into delightful pinwheel slices. This old-fashioned candy offers a perfect balance of soft, sweet dough and savory filling, ideal for holiday gatherings or a fun homemade snack.
Ingredients
Dough
- ½ cup plain mashed potatoes (see recipe notes for cooking instructions)
- ½ cup salted butter, softened
- 6-7 cups powdered sugar (plus additional for dusting)
- 2 teaspoons vanilla extract
Filling
- Creamy peanut butter (for filling)
Instructions
- Prepare the dough mixture: Combine mashed potatoes, softened salted butter, and one cup of powdered sugar in a large bowl. Use an electric mixer to stir the ingredients together until fully combined, creating a creamy base for the candy dough.
- Add remaining sugar gradually: Add the remaining powdered sugar one cup at a time, mixing well after each addition. Once you’ve incorporated 6 cups, check the dough’s consistency; it should be moldable and able to be rolled into a ball. If it’s still too sticky or loose, continue adding powdered sugar until firm enough.
- Flavor the dough: Stir in the vanilla extract evenly to add flavor and enhance the overall taste of your candy dough.
- Chill the dough: Refrigerate the dough for 30 to 60 minutes. Be careful not to chill it too long as it may become too brittle; if that happens, allow it to rest at room temperature for 10-15 minutes to regain pliability.
- Roll out dough: Divide the chilled dough into two equal parts. On a clean surface dusted generously with powdered sugar, place one portion of dough. Dust the dough’s surface with powdered sugar as well. Using a rolling pin, roll it out into a roughly 8×12 inch rectangle about ¼ inch thick. If the dough feels sticky or starts breaking apart, add more sugar, reshape into a ball, and roll again.
- Spread the filling: Evenly spread a layer of creamy peanut butter over the rolled dough, leaving a small border around the edges free of peanut butter to help the log seal properly.
- Roll into log: Starting at the longer side of the rectangle, gently but tightly roll the dough up into a log shape, ensuring it’s firm and even.
- Slice the candy: Use a harp knife or sharp knife to cut the rolled log into slices approximately ¼ to ½ inch thick to create pinwheel-shaped candies.
- Repeat & serve: Repeat the rolling, filling, and slicing process with the remaining dough half. Serve the pinwheels fresh or store leftover candy in an airtight container in the refrigerator for up to one week.
Notes
- This potato candy recipe is a cherished family tradition sometimes called Peanut Butter Pinwheels.
- Ensure the mashed potatoes are plain and free of lumps for smooth dough consistency.
- Adjust powdered sugar amounts carefully; dough should be firm but pliable, not crumbly or sticky.
- When rolling dough, keep surfaces and tools dusted with powdered sugar to prevent sticking.
- If dough becomes too firm after chilling, let it soften slightly at room temperature before rolling.
- Store candy airtight in the refrigerator to maintain freshness for up to one week.
Nutrition
- Serving Size: 1 pinwheel slice
- Calories: 94 kcal
- Sugar: 18 g
- Sodium: 22 mg
- Fat: 2 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 6 mg
