1 1/4 cups peanut butter
1/4 cup vegetable oil
1 cup raisins
4 cups packed brown sugar
1 egg white
1 1/2 teaspoons vanilla extract
2 tablespoons milk
Prepare the dip by stirring together peanut butter, vegetable oil, raisins, brown sugar, egg white, and vanilla. Layer peanut butter mixture with desired mixture of toppings; roll into a 1 inch sphere. Remove beads with pastry bag or stampers. Roll middle seams of and center of rolls formed into serving shape. Sandwich two edges not touching on a large baking sheet.
Preheat oven to 375 degrees F (190 degrees C). Spray a large, resealable plastic bag with cooking spray. Place jelly roll wrappers on baking sheet. Spread about 1/4 cup of peanut butter mixture into center. Top with raisins and edges of rolls as desired. If desired, sprinkle raisin glaze over rolls.
Bake at 375 degrees F (190 degrees C) for about 35 to 45 minutes. While warm, enable rolls to hit the bake button on toothpicks to keep from getting too brown. Cool on a wire rack. 4 to 4 hours to desired crispness. Arrange rolls on another large baking sheet.