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Peanut Butter and Jelly Potato Candy

Macheesmo Recipe by
(5 reviews)
Peanut Butter and Jelly Potato Candy
  • Prep Time 20 min
  • Total Time 30 min
  • Servings 30
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Peanut Butter and Jelly Potato Candy

Old-fashioned potato candy wrapped around thin layers of peanut butter and jelly!


ounces potatoes, cooked and mashed
cups Gold Medal™ all-purpose flour
cups powdered sugar
cup creamy peanut butter
cup Cascadian Farm™ organic fruit spread (any flavor) (such as Concord Grape)
Powdered sugar, for rolling and dusting


  • 1 Peel potato and dice it into one-inch cubes.
  • 2 Cook potato in boiling water until it is tender, about 10 minutes. Drain potatoes and pat them dry with a paper towel.
  • 3 Add potatoes to a medium bowl and mash well.
  • 4 Add powdered sugar to potatoes and continue mashing. The sugar will pull out moisture from the potatoes and make it look really runny.
  • 5 Add flour to the mixture in 1/2 cup batches, stirring it in as you go. You will need around 2 cups or maybe a bit more. Your final dough should be very firm and not sticky at all.
  • 6 Lay out a large piece of wax paper and divide your potato dough in half. Sprinkle wax paper with a heavy coat of powdered sugar.
  • 7 Roll out one half of potato dough and cut into a large rectangle about 8x4. It doesn't have to be exact.
  • 8 Spread 1/4 cup of creamy peanut butter on surface of dough followed by 1/4 cup of jelly.
  • 9 Starting at one end, roll potato dough up into a tight tube.
  • 10 Repeat rolling steps with other half of potato dough.
  • 11 Wrap tube in wax paper and store in the fridge. When you are ready to serve, slice into thin wheels.
See Step By Step

Step By Step  

PB&J Potato Candy

As prepared by Macheesmo,

I remember visiting my grandmother’s house as a child; she would occasionally have out a plate of strangely soft and slightly sweet candies.

“What are these?” I would ask.

“They are special candies.” My grandmother would reply.

After a few years, I learned that what my grandmother meant by “special” was “made from leftover potatoes.”

They were very tasty though, so I could’ve cared less what they were made from! Now that I’m grown up, I fully appreciate being able to make a fun candy out of a few ounces of potatoes and a other basic ingredients.

I jazzed up my peanut butter and jelly potato candy recipe from the original; that was just the dough cut out into pieces.

Ideally, you’ll have some leftover potatoes that you could use to make these, but you can also start from scratch. Just peel a large Russet potato and cube it into one-inch cubes.

Potatoes raw

Cook the potato in boiling water for about ten minutes until the potato is really tender. Then drain them and pat them dry with a few paper towels.

The most important part of this recipe is to weigh your potatoes. You want about six ounces of cooked potatoes. If you skip this step or eyeball it, that’s fine, but your amounts for the sugar and flour will almost certainly be off and you’ll have to wing it.

Potatoes weighed

Once you have your potatoes portioned out, mash them really well and then stir in your powdered sugar. A weird thing will happen when you do this.

Sugar added

You might think that the sugar would cause the potatoes to thicken, but it actually does the opposite. The sugar will pull out moisture from the potatoes and turn it into a soupy mess.

Mashing and mixing

Once you have your sugar mixed in, go ahead and add in your flour. That will actually soak up all the moisture and your dough will be done.

Your final dough should be really stiff and not sticky at all. If it’s sticky, add in more flour by the tablespoon until it’s nice and dry.

Dough done

Divide the dough in two so it’s in manageable pieces and roll each half out on some wax paper dusted heavily with powdered sugar.

Dough rolled out

Just to be exact, I like to cut the edges off my dough at this point so I have a nice rectangle. It just makes it easier to roll but it isn’t an essential step.

Then spread your dough with a thin layer of creamy peanut butter and jelly. You can use any jelly you want, but I like Cascadian Farms Raspberry jelly.

Dough spread

Slowly start rolling the dough up, working with the long end nearest to you and rolling away from you.

Rolling dough

It should roll up into a nice, tight cylinder.

Candy rolled

Once you have this wrapped up, dust the candy well with powdered sugar and wrap it in plastic wrap or wax paper to store it. Repeat the whole rolling process with the other half of the dough.

I think these are really cool looking!

Wrapped and sliced

When you want to serve some candy, just take a roll out of the fridge and slice off a few ½ inch slices.

Candy done

This candy has a really unique texture, almost like nougat. It’s sweet, but not overly so, and the peanut butter and jelly add a nice touch.

If you have kids and ever had this as a kid like me, now you can make it for yours!

Candy, Candy, Candy, I Can't Let You Go

It took Nick two tries to nail this candy. He doesn’t like to talk about the first attempt. Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.
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Nutrition Information 
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