So… you want to know what kind of peanut butter was in that peanut butter and jelly snack cake?
It started with these peanuts.
Then they were churned into this.
Next, the mixture was swirled into a creamy base.
A little extra something was added for depth and sweetness.
And then this beautiful transformation happened…
Yes. Please.
I’ve long been obsessed with white chocolate peanut butter. What you might not know is how seriously addicted I am — a jar a week is my habit. My partner knows. My bank account knows. My jeans know.
So I decided to make my own. Last weekend I accepted the reality of my peanut butter habit, made a batch at home, and then proceeded to eat most of it. I also used some in that snack cake. The result tastes just like the commercial white chocolate peanut butter I love, but even creamier—silky and smooth.
I kept a jar at room temperature for a week, though refrigeration is recommended if you want it to last several weeks.
Homemade White Chocolate Peanut Butter
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Ingredients
- 1 1/2 cups dry, roasted peanuts (salted or unsalted)
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons canola oil (or neutral oil)
- 1/3 cup white chocolate chips, chunks, or a chopped bar, melted
Instructions
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Add peanuts to a food processor and blend until they form a thick nut butter. With the processor running, stream in the oil and vanilla, continuing to blend until smooth — about 3–4 minutes. Add more oil in small increments if needed. Turn off the processor, add the melted white chocolate, then process again until fully combined and silky.
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Store at room temperature for short-term use, or refrigerate to keep the peanut butter for several weeks. If chilled, let it sit at room temperature briefly before spreading for easier consistency.
Did you make this recipe?
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I appreciate you so much!
This jar was gone by yesterday. Somebody send me to peanut butter rehab!