So… you want to know what kind of peanut butter was in that peanut butter and jelly snack cake?
It would be these peanuts.
Churned into this.
Then swirled into this.
Oh… with a little bit of this throw in.
And changing this beauty…
I think we all know my deep obsession with white chocolate wonderful peanut butter. What we don’t all know is how serious my jar-a-week habit is. Well, I know. Mr. How Sweet knows.
Our bank account knows.
My jeans know.
Something had to be done.
So last weekend I snapped out of my peanut butter addiction denial and whipped up a batch. Then I ate it. And I put some in that cake. Then I ate the rest. It tastes just like white chocolate wonderful. But it’s even creamier. It’s like silk. Silk in peanut butter form.
Don’t mind me. I’m going to go die now.
Homemade White Chocolate Peanut Butter
makes about 3/4 cup
1 1/2 cups dry, roasted peanuts (I used salted)
1 teaspoon vanilla extract
1 1/2 tablespoons canola oil
1/3 cup white chocolate chips/chunks/bars, melted
Add peanuts to a food processor and blend until a thick nut butter forms. Stream in oil and vanilla with the processor on, continuing to run it until the mixture is smooth – this took me about 3-4 minutes. You can add more oil if needed, just do it in small increments. Turn off processor, add melted chocolate, and turn processor back on. Blend until smooth.
I kept mine at room temperature for a week, but I do recommend refrigerating the butter if you want to keep it for a few weeks.
This jar was gone by yesterday. Somebody send me to peanut butter rehab!