I adore nut butters… so Christina’s White Chocolate Peanut Butter is completely inspiring me!! Yummmmm.
I’ll turn it over to her… Enjoy!
Love white chocolate? Check. Love peanut butter? Check. How about this White Chocolate Peanut Butter Recipe then? Double check.
Hi, this is Christina and I’m so excited to be contributing here on Cooking with Ruthie! I am a food fanatic and I could talk about cookbooks and delicious eats all day long. Seriously, it’s like my therapy. I currently run the website FoodApparel with my super-talented sister-in-law, Tammy, where we show people how to dress their food for any occasion. And I am super excited to be launching a new site dedicated to one of my true passions in life, CHOCOLATE. It’s not launched quite yet, but come back soon for so much chocolately fun including recipes, new finds, brands, and a lot of other awesome stuff for you chocolate lovers! Since I don’t have the website quite yet, come follow me on my instagram – CHOCOLATELOVERSCLUB – where I post my favorite chocolate brands, new finds, and recipes that we have on our current website.
So, while on a chocolate note, I thought that I would share with you this super simple yet super delicious recipe for White Chocolate Peanut Butter that Tammy and I whipped up. Chocolate and peanut butter are the perfect combo so why not make it homemade in a wonderful spreadable form?
Making your own peanut butter is so easy, and it doesn’t have all of the additives of store bought peanut butter. Here are some tips to make sure it turns out great:
- If you have a high-powered blender (I personally love and use my Blendtec – the twister jar is AMAZING for this) you are in business and can literally whip this up in a couple of minutes. A food processor will take a lot longer, but still produces good results.
- Use REAL white chocolate. I mean the kind that actually has cocoa butter in the ingredient list. It will taste so much better and have a better texture! If you are confused about this, just make sure the packaging says WHITE CHOCOLATE (not white confection, white chips, etc – these are actually all frauds), and you can check that ingredient list for the cocoa butter and you are in business!
- Store this in the fridge. Since it doesn’t have all of the additives of store bought pb, you don’t want the nuts to go rancid after you’ve released their oils. So keeping it in the fridge helps out with this! It should last for a couple of weeks and usually up to about a month.
Give this white chocolate peanut butter a try! You’ll never want to go back.
- 1 cup roasted peanuts
- ¼ cup white chocolate
- pinch of salt, optional
- Place nuts in food processor or appropriate blender (I use Blendtec with Twister Jar).
- Blend until nuts start to release oils.
- Please note that you may have to open and scrape a few times. Also, note that it takes a few minutes to blend the peanuts (especially if using a food processor) and sometimes balls up, but you will know it is ready to add chocolate when the nuts release their oil into the mixture and it starts to smooth out instead of looking dry and crumbly. For a food processor, plan anywhere between 5-10 minutes, depending on your power. For a high-powered blender, plan around 60-90 seconds.
- Meanwhile, melt white chocolate chips in 20 second increments on 50 percent power in microwave.
- Pour white chocolate and salt into nut butter and blend for 30 more seconds until combined.
Here are a couple more recipes for you to enjoy…