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REESE'S Peanut Butter Yule Log

Details

Timing
Timing
Total:
Bake:
12 Min.
Prep:
8 Min.
Yields:
12 servings

A recipe made for peanut butter lovers! Peanut butter chips, filling and glaze combine to create this REESE'S Peanut Butter Yule Log. Try the recipe today!

Ingredients & Directions

Prep Time
8 minutes
Bake Time
12 minutes
COOK TIME
2 minutes
Cool Time
5 minutes

Ingredients

  • 3/4 cup
    all-purpose flour (175 mL)
  • 1/4 cup
    HERSHEY'S Cocoa (50 mL)
  • 1 tsp
    baking powder (5 mL)
  • 1/4 tsp
    salt (1 mL)
  • 5
    eggs, separated
  • 1 cup
    granulated sugar, divided (250 mL)
  • 1/2 tsp
    vanilla extract (2 mL)
  • icing sugar, for dusting
  • Filling:
  • 1 cup
    35% whipping cream (250 mL)
  • 2 tbsps
    granulated sugar (30 mL)
  • Glaze:
  • 1/2 cup
    HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (125 mL)
  • 1/4 cup
    butter (50 mL)
  • 1 tbsp
    honey (15 mL)
  • 2 tbsps
    icing sugar (30 mL)

Directions

Equipment Needed 
oven and stovetop Oven & Stovetop
baking tray 15x11-Inch (38x28 cm) Baking Tray
parchment paper Parchment Paper
mixer Mixer
wire rack Wire Rack
refrigerator Refrigerator
saucepan Saucepan
heatproof bowl Heat-Proof Bowl
1

Preheat oven to 375°F (190°C). Line 15- x 11-inch (38 x 28 cm) rimmed baking sheet with parchment paper. Sift together flour, cocoa powder, baking powder and salt twice; set aside.

2

Beat egg yolks and 1/2 cup (125 mL) sugar using electric mixer until pale and very thickened, 8 to 10 minutes. Beat in vanilla; set aside.

3

Beat egg whites in separate bowl (with clean beaters) on low speed until foamy. Increase speed to high; beat until soft peaks start to form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form.

4

Fold half of the beaten egg whites into egg yolk mixture. Fold in remaining egg whites just until incorporated. Sprinkle flour mixture over top; fold in flour mixture just until blended.

5

Scrape batter into prepared pan; smooth top. Bake for 12 to 15 minutes or until tester comes out clean when inserted into centre of cake.

6

Sift icing sugar generously onto clean kitchen towel. Run thin knife around edge of cake to loosen from sides of pan; invert onto tea towel. Peel off parchment paper. Starting from one short side, roll up cake with towel to resemble jelly roll. Place rolled cake, seam side down, on rack; cool completely.

7

Filling: Beat cream and sugar until stiff peaks start to form.

8

Unroll cooled cake. Spread evenly with filling, leaving 1-inch (2.5 cm) border all around. Sprinkle with peanut butter chips. Roll up cake (without tea towel). Transfer to parchment paper–lined tray. Chill until ready to glaze.

9

Glaze: Melt together peanut butter chips, butter and honey in heatproof bowl set over saucepan of barely simmering water until smooth. (Alternatively, melt in microwave-safe bowl in microwave on Medium heat, stirring every 30 seconds for 2 to 3 minutes.) Cool slightly, about 5 minutes.

10

Pour glaze over Yule log, spreading to coat evenly. Transfer to serving platter. Dust with icing sugar.

Tip

Garnish with chopped peanuts if desired.