Ingredients
Equipment
Method
Instructions
- Start by measuring out 16 ounces of honey roasted peanuts. If you prefer, you can use regular peanuts, but the honey roasted variety will add a wonderful sweetness and depth of flavor to your peanut butter.
- Place the honey roasted peanuts in your food processor. Blend on high, scraping down the sides as needed, until the peanuts break down into a creamy butter. This usually takes about 2-3 minutes.
- Once your peanuts have reached a smooth consistency, add in the 1 tablespoon of vanilla extract. This will enhance the flavor and give your peanut butter a lovely aroma.
- Now it’s time to mix in the butterscotch and white chocolate chips. Start with 1 cup of each, and blend until fully combined. If you prefer a sweeter peanut butter, feel free to add more chips, up to 1 ½ cups of each.
- Taste your peanut butter and add a pinch of salt if desired. This step is optional but can really help to balance the sweetness of the chips.
- Transfer your Honey Roasted Butterscotch White Chocolate Peanut Butter into a clean storage jar. Seal it tightly and keep it in the refrigerator for up to 2 weeks. Enjoy it on everything from toast to pancakes or even with fruit!
Notes
- Blend thoroughly for the creamiest texture.
- Add a teaspoon of coconut oil if the mixture is too thick.
- Substitute butterscotch chips with caramel sauce if needed.