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.
Like, now.
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
Printer-Friendly Recipe
yield: about 1 cup (eight 2 Tbsp servings)
