When I posted my Cinnamon Raisin Peanut Butter I mentioned that I would share a homemade version of another of my favorite peanut butter flavors: yep, white chocolate!
Now I know some people dislike white chocolate.
If that is your position, then I suppose I can accept it… but only if you promise me that you’ll try this peanut butter. If you don’t love it, then I guess you really do have a problem with white chocolate.
You should get that problem checked out.
If you are a fan of white chocolate… well first of all I like you, and second of all you will want to make this peanut butter as soon as possible.
Go ahead and get your food processor out.
I’ll wait…with this jar of creamy, dreamy white chocolate peanut butter at my side ;).
Ok let’s do this.
The peanuts will break down into a coarse paste after about 5 minutes of processing.
A teaspoon of canola oil breaks the paste down into a creamy butter. You don’t absolutely need to add the oil, but it results in the perfectly drippy consistency that I adore in a peanut butter.
I added just enough melted white chocolate to give the peanut butter a sweet richness, but not so much that it morphed into a cloying dessert.
Ah, there’s the creamy & smooth finished result!
A bit of Kosher salt balances out the sweetness, and a touch of vanilla extract adds an extra flavor element.
See that spoon in the jar? Yeah, that’s probably how most of this peanut butter will be consumed, but I will try to reserve some for drizzling over yogurt or smearing onto toast.
You might even want to double the recipe so you can have some leftover peanut butter to make these.
Or maybe these?
Next up? Dark chocolate peanut butter!
White Chocolate Peanut Butter
yield: about 1 cup (eight 2 Tbsp servings)
- 1 1/2 cup roasted, unsalted peanuts, preferably organic
- 1/4 cup + 1 Tbsp all-natural white chocolate chips, such as Sunspire
- scant 1/4 tsp Kosher salt
- 1/2 tsp pure vanilla extract
- 1 tsp canola oil
- Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 5 minutes.
- Meanwhile, place the white chocolate chips over a double boiler (set a heat-proof bowl over a pot with 1 inch of simmering water), and stir until fully melted. Set aside to cool slightly.
- With the motor of the food processor running, stream in the oil and process until a smooth butter forms.
- Spoon in the melted white chocolate, and process until combined.
- Add in the salt and vanilla extract, and puree until well-combined.
Nutrition Information per 2 Tbsp serving:
192.6 calories, 15.7 grams total fat, 2.7 grams saturated fat, 9 grams total carbohydrate, 2.2 grams fiber, 4.3 grams sugars, 6.8 grams protein