White Chocolate Pretzel Peanut Butter
Yes. I said it.
I LOVE peanut butter. I eat it almost daily. I eat it on toast, apples, bananas, and often on a spoon. I actually forget that some people don’t do that. I remember one of my college roommates exclaiming in horror when she saw me eating a spoonful of peanut butter one night, and that was when I realized that not everyone loves peanut butter as much as I do. Weirdos.
I’ve been making my own peanut butter for the last few years. I kind of figured that everyone who has spent any time on the internet recently is already making their own peanut butter, but I actually find that people are consistently surprised when I tell them I make my own. You guys. Making your own peanut butter is so ridiculously easy. AND it really tastes good. So much better than the natural peanut butter you buy at the store. I don’t know why, but it does.
But since “Make your own peanut butter” blog posts are so 2012,
I decided to give you a fancy flavor option. I have quite a few ideas for mix ins, but I started with this one: White Chocolate Pretzel. Guuuuuh. OK, so this is really more like dessert peanut butter. I am usually a peanut butter purist. My regular homemade peanut butter consists of peanuts and salt and that is it. I don’t really like anything getting in the way of that peanutty flavor.
But one day, several years ago, in a moment of weakness, I bought a jar of white chocolate peanut butter. And then I never bought it again, because it was so good that I could easily eat half a jar without blinking. But I remembered it fondly, and so I decided to try to make it at home. And you know what else goes really well with peanut butter and white chocolate? Pretzels. Yes. That sweet/salty combo.
I used white chocolate baking chips for this because for some reason that was the only kind of white chocolate Trader Joe’s had. I think they were on the too sweet side, so next time I would use a different white chocolate. The brand used is more important than I realized. In my research, some better brands to use might be Green and Black or Guittard. I would recommend starting with a little less white chocolate and then adding to taste so that you don’t end up with peanut butter that is too sweet. I ended up adding quite a bit more salt to this than I do to my regular peanut butter to balance the sweetness. I found that the sweetness was a little more muted after the PB had cooled in the fridge.
Since this has pretzels in it, it isn’t gluten free, but good news! If you follow me on snapchat (my username is foxandbriar) you saw that I found some gluten free pretzels the other day. So GF people can have this too! I did test this recipe only with regular pretzels, but I imagine there wouldn’t be a huge difference.
When making peanut butter, I always buy roasted unsalted peanuts, and then I roast them again in my oven for 15-20 minutes. I find that this gives them a better flavor. I use unsalted nuts so that I can control the amount of salt that goes in. Sometimes if you use salted nuts, the peanut butter turns out too salty.
White Chocolate Pretzel Peanut Butter
A sweet and salty peanut butter spread that you can eat by the spoonful!
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Servings: 24 Servings
Calories: 110kcal
Ingredients
- 2 cups roasted unsalted peanuts
- 1/4 teaspoon salt or to taste
- 1/2-3/4 cup white chocolate start with smaller amount and add more to taste
- 1 - 1 ½ cups pretzel sticks
Instructions
- Heat oven to 250°F
- Roast peanuts for 15-20 minutes until fragrant (even if they are already roasted, it gives the peanut butter a better flavor).
- Place peanuts in a food processor and grind until smooth, about 5 minutes.
- If you want regular peanut butter, add salt to taste and you are done! Otherwise...
- Melt the white chocolate.
- When peanut butter is smooth, add melted white chocolate and pulse to combine. Taste and add more chocolate it needed.
- Add pretzels and pulse to combine (use short pulses so that the pretzels don't get too pulverized. If you want different sized pretzel pieces, add them in a few batches. Then you will have some smaller bits and larger chunks)
- Add salt to taste and pulse one or two times to mix in.
- Store in the refrigerator.
Nutrition
Calories: 110kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 185mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Calcium: 13mg | Iron: 0.6mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Are you a peanut butter addict like me? What is your favorite way to eat peanut butter?
