Sunday, May 20, 2012

White Chocolate Peanut Butter

Even though she has an almost-complete kitchen in her dorm room, when my sister Steph finished her finals, I mailed her some of this:


Have you seen White Chocolate Wonderful in the grocery store?  I spotted it in a friend's home, picked some up at the grocery store to try it out, and I must say that it is, in fact, wonderful.  While I loved the Peanut Butter & Co. version, when I saw this recipe on How Sweet It Is (my favorite blog!), I couldn't wait to try it out.  As my mother puts it, whenever tries something out that she enjoys, she is always thinking, "how can we make this at home?"

The first time I made this, I accidentally ate the whole jar in short order because, as I'm sure is the case with any other person who lives by herself, no one was around to witness my "occasional" indulgent spoonfuls.  While I have yet to do anything with this peanut butter other than eat it by the spoonful, I have made this several times and have shared jars of this with people who have more self-control than I do, however, and they claim that it makes an excellent peanut butter and (strawberry) jelly sandwich.


Because this type of consumption-by-the-spoonful happens often for me with Nutella and even regular peanut butter, often filling in my "snack" quota for the day, I felt that this recipe perfectly supplied one of my "living alone and feeding one person" eating needs/habits and could rightly be featured on the blog.... Regardless of how you choose to eat it, I hope you enjoy it!


Adapted from How Sweet It Is

Ingredients
½ cups peanuts (dry, roasted, salted)
1 tablespoons + 2 teaspoons vegetable oil
1 teaspoon vanilla
6 oz. white chocolate (for best results, use something like Baker's White Chocolate Baking Squares)


Instructions

  1. Place peanuts in a food processor, and process for a minute or two until the peanuts are relatively finely ground.
  2. Pour in the vegetable oil and vanilla, and process the mixture for 3 or 4 minutes until you have a smooth, almost liquid mixture.
  3. While you are processing the peanuts, melt your white chocolate in very heavy saucepan over low heat (or in a double boiler).
  4. When the white chocolate is done melting, pour it into the peanut-oil-vanilla mixture and blend together for another minute.  Scrape down the sides of the food processor, and blend for another minute.
  5. Pour into a jar and refrigerate until solid.  You can leave it out at room temperature for about a week, or you can refrigerate it for up to a month.




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