Honey Roasted Butterscotch White Chocolate Peanut Butter

amberrenee813

Can you believe this takes 10 minutes to make?



INGREDIENTS:

16 ounces honey roasted peanuts (or your favorite type of peanut)
1 tablespoon vanilla extract
1 to 1 1/2 cups butterscotch chips
1 to 1 1/2 cups white chocolate chips
pinch of salt, optional and to taste

DIRECTIONS:

Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.

The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.

Add the vanilla, butterscotch chips, white chocolate chips (you may wish to start with 1 cup each of the butterscotch chips and white chocolate chips and increase to taste. I use 1 1/2 cups of each and the peanut butter is very sweet), the optional salt (I do not add salt; the salt from the honey roasted peanuts is enough for me) and process for 2 to 3 minutes, or until smooth and incorporated. I add the vanilla and baking chips all at once through the feed tube with the machine running, but if using a weaker or older food processor, sprinkling them in more slowly may prevent your machine from struggling. I do not melt them first or do anything other than simply adding them in whole. The power of the machine, coupled with the heat the peanut butter has taken on after 5 minutes of blending, is enough to incorporate them perfectly smoothly.

Transfer peanut butter into a glass jar or other airtight container with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some but stays soft. In the refrigerator, because of the baking chips, it hardens and solidifies, but softens up again after ten minutes at room temperature. I estimate that it can be stored at room temperature for at least two weeks and in the refrigerator, it will keep for months; but of course, let common sense be your guide. Recipe is gluten-free provided that the brands of peanuts and baking chips used are gluten-free. Always read the labels to make sure they conform to your dietary needs.

Kestrelwings

Risk of eating the whole jar with a spoon = very high

Wonder if you can do it with dark chocolate as well...

Mario_Az

sounds good

kayla_who

bump

Unknown

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amberrenee813

Imagine if you made this and then made homemade peanut butter cups from it...OH MY GOSH!

I bet they would be delicious!

amberrenee813

Risk of eating the whole jar with a spoon = very high

Wonder if you can do it with dark chocolate as well...

She has made it w/ choc too and I would do dark choc like you.


16 ounces honey roasted peanuts or lightly-salted roasted peanuts (use the later to keep vegan)
1 tablespoon vanilla extract
2 cups semi-sweet chocolate chips (one standard 12-ounce bag or 12 ounces chopped chocolate)
pinch of salt, optional and to taste

Also cookie butter:

16 ounces honey roasted or lightly salted roasted peanuts

12 to 15 gingersnap-style cookies (Speculoos cookies, Trader Joe's Bistro Bisuits, Biscoff Cookies, Keebler Gingersnaps, Cinnamon Graham Crackers, Kinnikinnick Ginger Snap Cookies, or similar)

1 tablespoon ground cinnamon, or to taste

1/2 teaspoon vanilla extract

1 heaping cup+ white chocolate chips (or 6 to 8 ounces diced white chocolate, or vegan white chocolate chips)

lseed87

Looks great bump

jazchlo

Give me a jar and a spoon!!

amberrenee813

Give me a jar and a spoon!!

I made homemade pb today and it was delicous