Serving, tips, and storage
Chill the finished roll for 30–60 minutes before slicing to let the filling and ganache firm up; this matches advice from other chocolate and peanut butter Swiss roll recipes that stress chilling for neat, bakery-style slices. Use a sharp knife wiped clean between cuts to keep the spiral definition visible and to avoid dragging peanut butter filling through the ganache.
Serving slices with coffee or cold milk keeps with how most rich chocolate–peanut butter desserts are presented, and decorating the top with extra peanut butter cups mirrors the garnish style seen in other Reese’s-inspired roll cakes. Leftover slices should be covered and refrigerated; similar roll cakes keep well for 3–4 days, with some bakers noting that the flavor improves after a day as the filling and sponge meld.
Key success tips echoed across Swiss roll and peanut butter cup roll recipes include rolling the cake while hot to avoid cracks, not overbaking the sponge, using creamy peanut butter for a smooth filling, and always chilling before slicing. If your readers follow those cues, they’ll get a soft, flexible roll with a clean swirl and a rich peanut butter cup center every time.