Peanut Butter Divinity Roll Recipe

In a medium bowl, mix together the peanut butter, powdered sugar, heavy cream, and vanilla extract until smooth. Set aside.

In a separate clean bowl, beat the egg whites until they form stiff peaks.

In a small saucepan, combine the granulated sugar and water. Bring to a boil over medium heat and cook until the mixture reaches 240°F (115°C) on a candy thermometer.

Slowly pour the hot syrup into the beaten egg whites while continuing to beat on high speed. Beat until the mixture is thick and glossy.

Gently fold the peanut butter mixture into the beaten egg white mixture until well combined.

Line a baking sheet with parchment paper. Spread the mixture onto the parchment paper, forming a rectangle about 1/2 inch thick.

Sprinkle chopped peanuts on top, if desired.

Roll up the divinity sheet tightly, starting from one of the shorter ends. Use the parchment paper to help you roll it up.

Place the rolled divinity in the refrigerator for at least 2 hours to set.

Slice into individual servings and serve chilled.