Homemade Cinnamon Chip and White Chocolate Peanut Butter (gluten-free)
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Unrated
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Prep Time
10 mins
-
Total Time
10 mins
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Servings
24 ounces
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Calories
148 kcal
Homemade Cinnamon Chip and White Chocolate Peanut Butter (gluten-free)
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Once you try homemade peanut butter, you’ll be spoiled forever. By blending honey roasted peanuts with cinnamon chips and white chocolate chips, this is some of the best peanut butter I’ve ever made or had. It’s rich, creamy, sweet, with a bold pop of cinnamon. It’s perfect for all the cinnamon lovers, easy, fast, and ready in 10 minutes.
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Ingredients
- 16 ounces honey roasted peanuts (or your favorite type
- one 9-ounce bag cinnamon chips
- 6 ounces white chocolate chips about 1 cup
- 1 teaspoon to 2 tablespoons+ ground cinnamon to taste
- pinch of salt optional and to taste
Instructions
- Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes. Stop to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.
- The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.
- Through the feed tube with the processor running, add the cinnamon chips, white chocolate chips, vanilla, cinnamon, and optional salt. Process for 2 to 3 minutes, or until smooth and incorporated. I do not melt the chips first and add them in whole. The power of the machine, coupled with the heat the peanut butter has taken on after 5 minutes of blending, is enough to incorporate them. If using a weaker or older food processor, sprinkling chips in slowly may prevent your machine from struggling. Note – You may wish to start with half the amount of baking chips called for and increase to taste. As written, this is a dessert-style peanut butter and on the sweeter side and has a nice pop of cinnamon.
- Transfer peanut butter into glass jars or other airtight containers with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some but stays soft. In the refrigerator, because of the baking chips, it hardens and solidifies, but softens up again after ten minutes at room temperature. It can be stored at room temperature for at least two weeks and in the refrigerator, it will keep for months; let common sense be your guide. Recipe is gluten-free provided that the brands of peanuts and baking chips used are gluten-free. Always read the labels to make sure they conform to your dietary needs.
Nutrition Information
Show Details
Serving
1
Calories
148kcal
(7%)
Carbohydrates
9g
(3%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Cholesterol
1mg
(0%)
Sodium
66mg
(3%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 24ounces
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 148kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 1mg | 0% |
| Sodium | 66mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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