White Chocolate Peanut Butter

A co-worker of mine sent me this recipe a few weeks ago and while the ingredients have been sitting in my cupboard, I just never got around to making this stuff.  The only question I have now is, “WHY have I not made homemade peanut butter until now?!”

As you all know I totally love peanut butter but I am usually a bit of a purest in that I prefer the all natural kind over the smooth because it doesn’t have all those sneaky, sugary ingredients mixed in.  I couldn’t believe how easy it was to whip up a batch of homemade pb.  This delicious spread came together in 5 minutes flat and only required 4 ingredients.  If you own a food processor, you should make this stuff.  Right now.  I’m going to warn you though, it takes a lot of will power not to eat it right out of the jar with a spoon!


  • 1 1/2 cups dry roasted peanuts
  • 1 tsp. vanilla extract
  • 1 1/2 Tbsp. canola oil
  • 1/3 cup good quality white chocolate, melted (I used Bakers squares)


  • Add the peanuts to a food processor and blend on high until a thick paste forms.
  • Slowly pour in the vanilla and oil while the processor is running and blend until the mixture becomes nice and smooth (approx. 2-3 minutes).
  • Stop food processor, pour in white chocolate.  Mix for an additional 30 seconds or so until blended.
  • Yep, that is it.

Note: This peanut butter will last for about a week at room temperature and a few weeks if you store it in the fridge.


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