After hearing about all the "gourmet" flavors of peanut butter, I wanted to try making my own. (Since I can't really get it over here anyway.... and ordering it online would be costly). For about $1, I was able to make a little over a cup of White Chocolate Peanut Butter. I used dry roasted (lightly salted) peanuts, real white chocolate, and a touch of sunflower oil, to help everything incorporate and mix better. (Start with 1/2 teaspoon and add more if needed). A food processor is needed for this recipe (or maybe you could use a blender).
I was thinking that this would keep best in the refrigerator, but after being in there a few hours, the peanut butter is completely solid and non-spreadable. Maybe keep it in the fridge and take it out a while before using? It might be ok to keep it (in a sealed container) at room temp; I'm not sure.
White Chocolate Peanut Butter
by What A Dish!
1- 1/2 cups dry roasted (lightly salted) peanuts
3- 1/2 ounces (100 grams) white chocolate, chopped
1 teaspoon sunflower oil
Place the peanuts in the food processor bowl and process until finely ground. Add white chocolate and process. Add oil, 1/2 teaspoon at a time (I only used 1 teaspoon), and keep processing until peanut butter is formed and consistency is as desired.
2 comments:
Yum! I just saw this done on a video for a fancy-schmancy blender I want and thought I should make my own! Do you think it was the white chocolate that made it solidify?
That's what I was thinking, LadyJP- probably the white chocolate. I keep it at room temp now- the kids are going through it so fast, I don't think it'll have time to spoil
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