White Chocolate-Honey Roasted Peanut Butter
I seriously love Peanut Butter and Co.’s White Chocolate Wonderful Peanut Butter. Not only do I love the name, but also the product. Dustin and I have decided that one day when we are ridiculously wealthy we are going to buy a white racing horse and name it White Chocolate Wonderful (and also a riding horse named Peanut Butter like the horse I rode on the beach in Jamaica). If you are buying a horse, please don’t steal our name. Thanks!
A jar of White Chocolate Wonderful will last me awhile, so I can justify the hefty price tag of $6 (at least compared with regular peanut butter). But why spend that when I can make it at home for a lot less by using up leftover peanuts and a partially opened bag of white chocolate chips? I actually used honey roasted peanuts, which makes my version a little sweeter than PB&Co. and in my book truly White Chocolate Wonderful! Add dark chocolate chips instead of white for some Dark Chocolate Dreams (AKA race horse #2)!
White Chocolate Honey Roasted Peanut Butter
yield ~2 cups
- 1 1/2 cups honey roasted peanuts
- 1/2 teaspoon vanilla extract
- 1 tablespoon canola oil (or peanut or vegetable oil)
- 1/2 cup white chocolate chips
- Process peanuts in a food processor until a thick nut butter forms.
- Add in vanilla extract and canola oil and continue processing until mixture becomes smooth and silky. You should process for at least 5 minutes total for ultra smooth peanut butter.
- Slowly add in the white chocolate chips. The heat from the food processor will help blend the white chocolate chips into the peanut butter quite quickly.