Friday, February 15, 2013

White Chocolate Peanut Butter

For years and years, I could not stomach the idea of a peanut butter sandwich. I hated straight peanut butter spread so much that the smell of it would make me gag. I think this reaction stems from memories of long car trips in the back seat of our 12-passenger van, situated uncomfortably between two of my smelly brothers (sorry guys!). I normally was overheating because the air conditioning was completely ineffective to anyone sitting beyond the second row of seats, and the commingling smells of Fig Newtons and Peanut Butter and Jelly sandwiches rendered me utterly nauseated. Occasionally, Dad would open a bag of Bugles which would bring some relief (I still love Bugles. Do they still make those? Anyway, I digress).

I still cannot face a Fig Newton, but luckily during my pregnancy with Matthew my acceptance of peanut butter returned. When out for a day-long hike, my favorite power sandwich to bring along is Peanut Butter and Banana on Oatmeal Bread. Delicious and very, very satisfying.

With my rekindled love for peanut butter, I began tasting different varieties that are available at our local grocery store. I fell in love with the Peanut Butter & Company variations - including Dark Chocolate Dreams, The Bee's Knees, and White Chocolate Wonderful. Out of all of these, the White Chocolate Wonderful makes me swoon, especially when paired with orange marmalade and sliced toasted almonds on homemade bread.  A delicious sandwich reminiscent of a Creamsicle.

The only problem with my White Chocolate Wonderful? It costs about $4.00 for a fairly small jar. A bit of a splurge even if I end up stashing the jar in the back of the pantry to eat by myself with a spoon when the hubby and child are not watching (Shhhhh...). However, ever since Paul gave me a food processor for Christmas last year, I have been making many different spreads and butters and figured that it could not be too difficult to replicate the sweet, creamy indulgence of White Chocolate Wonderful.

Just a few ingredients, a couple spins in the food processor, and this emerged...

And it was good.

Dangerously good.

Give this a whirl! And if you do...please make a sandwich with orange marmalade and toasted almonds. It's transcendent. And that's from a former hater of all things peanut butter.

White Chocolate Peanut Butter

2 cups roasted, salted peanuts
2 tablespoons canola oil
1/3-1/2 cup white chocolate chips, melted (I like the 1/2 cup personally...)
1 teaspoon vanilla

In the bowl of a food processor, process peanuts until completely broken down and slightly creamy. This may take up to 3 minutes. Just let it go while you melt the white chocolate in the microwave (on HIGH for 60-90 seconds, stirring with a spatula every 20 seconds or so). Add the canola oil through the feed tube and continue to process until smooth.  Add the white chocolate and vanilla and continue processing until completely combined and delicious. Taste and add more oil for a smoother texture or more white chocolate if you like it sweeter! Transfer to a Mason Jar and store in the refrigerator.

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