a food blog by erin
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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
  1. Process peanuts in a food processor until a thick nut butter forms.
  2. 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.
  3. 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.