Honey Roasted Butterscotch White Chocolate Peanut Butter

This is my favorite homemade peanut butter flavor to date.

And that’s saying something because this blend had three very tough tough acts to follow.

Honey Roasted Butterscotch White Chocolate Peanut Butter - Make your own gourmet PB in 10 mins! Crazy good!

Plain Homemade Peanut Butter is wonderful. There’s nothing like homemade and once you try it, you’ll never want storebought again. If you’re thinking, well how much of a difference can there be? Trust me, they’re vastly different. But plain peanut butter versus enhanced with butterscotch and white chocolate? Enhanced wins.

Homemade Cookie Butter Peanut Butter has it’s own charm and I made jar after jar right after Christmas. I still had gingersnaps on my mind and pulverized gingersnaps, a hearty dose of cinnamon, and a bit of white chocolate, give this homemade version of Trader Joe’s Cookie Butter and Biscoff so much flavor and authenticity.

Chocolate Peanut Butter is decadent, rich, and perfect for all of us who know that one of the most perfect flavor pairings ever is chocolate + peanut butter.

But none of them used butterscotch. An under-used but well-loved ingredient.

Honey Roasted Butterscotch White Chocolate Peanut Butter - Make your own gourmet PB in 10 mins! Crazy good!

The combination of honey roasted peanuts, butterscotch and white chocolate chips, is pure bliss. If you like butterscotch, you’re going to love this. It takes on much more butterscotch flavor than white chocolate. The white chocolate gives it a luscious creaminess while the butterscotch provides a pop of sweet, buttery intensity.

The peanut butter is very sweet, dessert-like, and it’s intended for those of us who would never complain if peanut butter ventured into the spreadable candy territory.

Honey Roasted Butterscotch White Chocolate Peanut Butter - Make your own gourmet PB in 10 mins! Crazy good!

It comes together in less than 10 minutes in a food processor and it’s essentially work-free. Grab your ear plugs and get ready to blend your way into some additional cardio because once you make this, you’ll eat half the jar the first day. Lace up those running shoes.

I don’t really even eat it on anything. I just need a spoon, the jar, and I’m all set.

Honey Roasted Butterscotch White Chocolate Peanut Butter - Make your own gourmet PB in 10 mins! Crazy good!

Using honey roasted peanuts is my preference, but roasted lightly salted peanuts are fine if that’s what you have.

Unnroasted or unsalted peanuts are far too bland for my taste and I wouldn’t recommend them. You could likely substitute cashews or almonds in place of the peanuts but I strongly prefer peanut butter to all other nut butters.

Like making Homemade Peanut Butter, much of the process is the same.

Begin by adding just the peanuts and nothing else at all to the canister of a food processor.

Turn it on and the first initial seconds are incredibly loud as the peanuts rattle against the plastic, but it softens after just a few seconds. I always tell my family members before I make nut butter so no one jumps out of their chair with that loud blast when I power on the machine.

The peanuts go through various stages in the approximately five minutes it takes to go from peanuts to peanut butter:

crushed peanuts

crushed into a fine powder

a paste

a thicker paste

and a big peanut butter “dough ball” forms

Then the big ball magically breaks down.

It starts out gritty and thick but in just another minute it smooths out and liquifies.

As you keep processing, the peanut butter becomes smoother, creamier, and thins out. Keep processing until the peanut butter is very smooth and liquidy, another minute or two.

I like my peanut butter buttery smooth and allow it process for a couple minutes after it’s liquified until I’m certain that’s it’s velvety smooth. I’ve never experienced any issues with over-processing and it may seem too liquidy and runny, but this is normal. Because it’s natural peanut butter and hasn’t been treated with hydrogenated oils like storebought, it’s going to be runnier than Jif or Skippy.

It firms up at room temperature and solidifies in the refrigerator. As a bonus, it doesn’t separate into a layer of oil and a solid dry mass, which is something I despise about many storebought ‘natural’ peanut butters.

After the peanut butter is runny and smooth, add the butterscotch and white chocolate chips, along with the vanilla and optional salt. You may wish to start with 1 cup each of the butterscotch chips and white chocolate chips if you prefer less sweet peanut butter and work your way up. I use 1 1/2 cups of each.

The slight saltiness of the nuts balances the sweetness. You can make this more salty-and-sweet by adding salt, to taste. I don’t add salt because I find the peanuts salty enough.

I have a ferociously strong food processor and add everything, all at once, through the feed tube with the machine running. If your machine is older or not as strong, sprinkling the chips in slowly may prevent your machine from struggling. I do not melt the chips first or do anything other than simply add them whole. The power of the machine, coupled with the heat the peanut butter has after 5 minutes of blending, is enough to incorporate them without issue. Process until the chips are incorporated and the spread is smooth, another minute or two.

Honey Roasted Butterscotch White Chocolate Peanut Butter - Make your own gourmet PB in 10 mins! Crazy good!

Transfer the peanut butter into a glass jar or other container with a lid. I’ve kept it in plastic yogurt containers and old butter containers. The batch fills a 16-ounce jar (about 2 cups) to the brim, plus about 1/2 cup, as shown in the large and small jars in the photos.

I store it either in the refrigerator or at room temperature. At room temperature it firms up some but stays soft and spreadable. In the refrigerator, because of the baking chips, it solidifies, but softens up again after ten minutes at room temperature. I estimate that it could 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. However you choose to store it, the shelf life will far exceed your willpower, making longterm storage issues moot.

Honey Roasted Butterscotch White Chocolate Peanut Butter - Make your own gourmet PB in 10 mins! Crazy good!

I have always loved butterscotch for it’s distinct pop of sweetness and buttery qualities, and the same can be said for my affinity for white chocolate. The peanut butter is a perfect blend of sweet with a hint of saltiness, buttery, creamy, and rich. The vanilla compliments it all and using honey-roasted peanuts gives an added layer of flavor.

It’s comforting, it’s irresistible, and it’s ready in less than 10 minutes.

It’s dessert in a jar. Please hand me a spoon.

Honey Roasted Butterscotch White Chocolate Peanut Butter - Make your own gourmet PB in 10 mins! Crazy good!

Honey Roasted Butterscotch White Chocolate Peanut Butter - Make your own gourmet PB in 10 mins! Crazy good!

Print Print Save Save

Honey Roasted Butterscotch White Chocolate Peanut Butter (gluten-free)

There is nothing better than homemade peanut butter. Once you try a taste of homemade, you'll never want storebought again. It's fast, easy, and usually more cost-efficient to make your own at home. By blending honey roasted peanuts with butterscotch and white chocolate chips, this is some of the best peanut butter I've ever made or had. Make no mistake, this peanut butter is sweet, dessert-like, and is intended for those who would never complain if peanut butter ventured into the spreadable candy territory. It's sweet, buttery, creamy, rich and wonderful. Make your own gourmet PB in 10 minutes and it's just crazy good!

Yield: About 20 ounces (about 2 1/2 cups)

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients:

16 ounces honey roasted peanuts (or your favorite type of peanut)
1 tablespoon vanilla extract
1 to 1 1/2 cups butterscotch chips
1 to 1 1/2 cups white chocolate chips
pinch of salt, optional and to taste

Directions:

  1. Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.
  2. 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.
  3. Add the vanilla, butterscotch chips, white chocolate chips (you may wish to start with 1 cup each of the butterscotch chips and white chocolate chips and increase to taste. I use 1 1/2 cups of each and the peanut butter is very sweet), the optional salt (I do not add salt; the salt from the honey roasted peanuts is enough for me) and process for 2 to 3 minutes, or until smooth and incorporated. I add the vanilla and baking chips all at once through the feed tube with the machine running, but if using a weaker or older food processor, sprinkling them in more slowly may prevent your machine from struggling. I do not melt them first or do anything other than simply adding 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 perfectly smoothly.
  4. Transfer peanut butter into a glass jar or other airtight container 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. I estimate that it can be stored at room temperature for at least two weeks and in the refrigerator, it will keep for months; but of course, 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.

Related Recipes:

Homemade Peanut Butter – This is the spread that started it all. It’s one of the most pinned and most popular recipes on my site. The taste of fresh homemade peanut butter is like nothing else and there’s no comparison to storebought. Even the grind-your-own options at natural-food grocery stores are nothing like making it at home

Homemade Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

Five minutes, a bag of nuts, a food processor, and voila

Homemade Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

Homemade Cookie Butter Peanut Butter – A homemade spin on Cookie Butter or Biscoff Spread, made by blending peanuts with gingersnap cookies and cinnamon, which give the spread a slightly grainy texture, similar to the texture of storebought

Homemade Cookie Butter Peanut Butter @Averie Sunshine {Averie Cooks}

Chocolate Peanut Butter Decadent, rich, and perfect for all of us who know that one of the most perfect flavor pairings ever is chocolate + peanut butter

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

Chocolate Coconut Cashew Butter (vegan, GF) – A cross between coconut butter, cashew butter, and Nutella, this is so creamy, rich, and soothing

Related Links and Compilation Posts

35 Favorite Peanut Butter Recipes

20 Cookie Butter Recipes

50 Favorite White Chocolate Recipes

Peanut Butter Brand Comparison

I wrote a cookbook about peanut butter, 100 recipes that all contain peanut butter – My Cookbook: Peanut Butter Comfort

Included are about 25 recipes for homemade peanut butter flavors and variations

Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America's Favorite Spread by Averie Sunshine

   

91 Responses to “Honey Roasted Butterscotch White Chocolate Peanut Butter”

  1. #
    1
    Marta @ What should I eat for breakfast today — April 4, 2013 at 12:36 am

    I made a peanut butter a couple of times but never with butterscotch. An I like it alot. I was in love with butterscotch chocolates, I’ll try a peanut butter with it :)

    Reply

  2. #
    2
    Paula — April 4, 2013 at 4:12 am

    I have used the remnants of white choc. and butterscotch chips in PB cookies, but never thought to incorporate them into PB–how creative! This definitely sounds like spreadable candy and I immediately thought of smearing this on graham crackers (homemade of course) or as a topping for ice cream….if I could manage to save any for such occasions. I wish I would have known about making nut butters in the food processor years ago. I’ve made a lot of it in my vita-mix but the food proc. actually works better.

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 6:04 am

      Homemade nut butter is a job that I think is MUCH better suited to a food proc. It’s just so much smoother and the gear-grinding of the Vita scares me. It gets all hot and doesn’t really blend, just gear-grinds, right before the auto pre-emergency shut off :( You will loooove this version, Paula. My fave, to date.

      Reply

  3. #
    3
    ashley - baker by nature — April 4, 2013 at 4:27 am

    Whoaaaa! This looks amazing, Averie! And we just ran out of peanut butter yesterday, so this is perfect timing for me to find this ;)

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 6:02 am

      It’s crazy good. And if you make this today, chances are it’ll be gone by tomorrow. Not even kidding!

      Reply

  4. #
    4
    Marti — April 4, 2013 at 4:57 am

    very excited for this! i finally tried your homemade peanut butter using the honey roasted peanuts and its amazing! will be fun to try the additional sweetness of butterscotch and white chocolate. i definitely agree that butterscotch is under used. i’m a big fan of “white chocolate wonderful” from the peanut butter company..and i have a feeling this will be similar ..and homemade anything is always better to me :)

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 6:01 am

      If you skipped the butterscotch and just used white choc chips, you’d have WCW. You’d want to add a good 2 cups white choc chips, like I did in the Choc PB, but use white. Easy :)

      Reply

  5. #
    5
    tanya — April 4, 2013 at 4:59 am

    Oh my gosh, Averie, I’m blown away by this one! The flavors blended in this peanut butter have to be amazing together! I CANNOT wait to make this! I never get this excited over peanut butter!

    Reply

  6. #
    6
    Heather (Where's the Beach) — April 4, 2013 at 5:15 am

    I still haven’t attempted to make a nut butter. I know that’s silly b/c it’s not that complicated. But somehow I could manage to screw it up. This sounds like icing in a jar!

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 6:00 am

      Girl. You throw peanuts in a food proc and watch them go. For about 5 mins. You’re done.

      Make.it. :)

      Reply

  7. #
    7
    Katy @ KatysKitchen — April 4, 2013 at 5:22 am

    Looks delicious! I bet this peanut butter would work perfectly in the cookies I just posted. I’ve never made peanut butter before, and I love that you added butterscotch. Such a great flavour!

    Reply

  8. #
    8
    Cassie | Bake Your Day — April 4, 2013 at 6:07 am

    I love all of these flavors together, Averie. I really need to do homemade PB more often!

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 2:00 pm

      It’s so easy as you know…and you can get it just exactly how you want it!

      Reply

  9. #
    9
    Eva @ Eva Bakes — April 4, 2013 at 6:13 am

    My husband likes trying all the various varieties of PB from The Peanut Butter Company, and I’m pretty sure they have a white chocolate version. I need to make this for him so we start experimenting and making his favorite flavors at home!

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 1:59 pm

      They do. It’s called White Chocolate Wonderful and if you skip the butterscotch and replace with all white choc in this recipe, that’s what you’ll get :)

      Reply

  10. #
    10
    Katie — April 4, 2013 at 6:59 am

    GIRL WHOA. I LOVE butterscotch. LOVE.

    I can’t say I’d make this as a pb, but DUDE. Add a little coconut oil and use this as a glaze/coating/frosting for some sweet potato bread balls. Hell yeah. Best idea of the day.

    Reply

  11. #
    11
    Hayley @ The Domestic Rebel — April 4, 2013 at 7:17 am

    You. Are. Incredible. Nuff said.

    My sister FLIPS for peanut butter sandwiches — she hates the jelly — and she also happens to be a butterscotch fiend. I’m sooooo making her this when I want something out of her, haha :)

    Reply

  12. #
    12
    Marie @ Little Kitchie — April 4, 2013 at 7:49 am

    OK, totally sold on this. I love butterscotch ANYTHING and have never thought about how well the flavors would pair with peanut butter! So great! And I love the white chocolate for creaminess. This just sounds insane! I want to make it and give it away as gifts – would have some very happy friends and family! :)

    Thanks so much for checking in on me on the juice cleanse, dear! It’s going well so far – I got convinced to do the 5 day cleanse so I’ve still got some time to go. I feel really energized though! I think the hardest thing is going to be not downing a jar of peanut butter (or something like that) the minute I’m finished with the juices! But I know it’s really important to ease back into normal food! I’ll keep you posted ;)

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 1:58 pm

      I didn’t ease back per se. I ate some of the pineapple-banana bread I had posted about last week. But in general, I ate lighter/less. But I just had to have that bread :) I am sooooo impressed you’re doing a 5 day. For your first one!! And reading about PB in the process. You’re amazing, Marie! And yes, this would make great gifts if you can part with some of it :)

      Reply

  13. #
    13
    Anna @ Crunchy Creamy Sweet — April 4, 2013 at 8:20 am

    You know I love white chocolate so I am definitely going to try this! May skip the butterscotch :) And amp the white chocolate! :)

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 1:54 pm

      Don’t skip it…it adds so much! Well, unless you don’t love it. But yes the white choc on it’s own is great, too!

      Reply

  14. #
    14
    Nicole @ Young, Broke and Hungry — April 4, 2013 at 8:47 am

    If spreadable dessert is wrong, I dont want to be right. This peanut butter would go great on a fluffer nutter sandwich!

    Reply

  15. #
    15
    lisatberry — April 4, 2013 at 9:40 am

    That looks so good…I’m a butterscotch junky…could I make this in my Vitamix? You need to figure out a way to make the butterscotch dip that I used to get on ice cream cones from DQ. It was so butterscotchy…there has to be a way to make it…it was like Magic Shell.

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 1:50 pm

      It’s much harder to make nut butter in Vita’s than in a food proc. Google it and watch youtube videos; it’s possible but it’s one job where I really prefer the food proc but use what you have. AFTER watching how-to videos! And the sauce you’re talking about is likely just melted butterscotch chips with coconut oil, kept at a soft/warm/melted state and will harden on contact. Probably 1 c butterscotch chips to 2 tbsp coconut oil is where I’d start.

      Reply

  16. #
    16
    Laura (Tutti Dolci) — April 4, 2013 at 10:18 am

    Yum, I think you should do a giveaway with a flavor of each of your homemade PBs….just saying! ;)

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 1:48 pm

      I know, I’ve wanted to! But I bet there is someone who’d freak out about homemade goodies and I’d hear about it. But I’ve thought about it!

      Reply

  17. #
    17
    Ari @ Ari's Menu — April 4, 2013 at 10:59 am

    Good lord, Every single thing you’ve posted this week has been AMAZING lady!!! I mean, I always love your recipes, but it’s very rare that a whole week’s worth of posts make me freak out and want to dance around eating all of the food through my screen. Obsessed. With every single one of them. Butterscotch and white chocolate have always been two of my favorite flavors!

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 1:47 pm

      Thanks, Ari! That’s awesome and glad you love them all! I have liked my recipes, too, this week. Some weeks, I’m like, well it’s ‘fine’ but this week I liked more than usual, too :)

      Reply

  18. #
    18
    Lindsay — April 4, 2013 at 12:27 pm

    YUM! That’s a “put it on everything then eat a spoonful just to be safe” kind of spread. :D

    Reply

  19. #
    19
    Jessica@AKitchenAddiction — April 4, 2013 at 1:04 pm

    Oh my! This is incredible! I would be eating this by the spoonful!

    Reply

  20. #
    20
    Elaine @ Cooking to Perfection — April 4, 2013 at 1:23 pm

    Spreadable candy–sounds like absolute perfection! I love how creative you got with this. And honey roasted peanut butter has always been my favorite kind of peanut butter to eat. I save the Jif for baking and honey roasted for eating. But this recipe…it might just top my love for honey roasted peanut butter. I must try to make my own very soon!!

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 1:43 pm

      I save the Jif for baking and honey roasted (homemade) for eating! :)

      Reply

  21. #
    21
    Shoba Shrinivasan — April 4, 2013 at 1:41 pm

    Wow.

    I love love love love butterscotch. Where did you buy yours ? Is there a particular brand? Loved rthe clicks Averie..

    Shobha

    Reply

  22. #
    22
    vanillasugarblog — April 4, 2013 at 2:40 pm

    Well now you so speak my language!
    That honey roasted peanuts do make the best pb; I had done this ages ago.
    AND I love that you added butterscotch!
    Brilliant!

    Reply

  23. #
    23
    Stacy | Wicked Good Kitchen — April 4, 2013 at 3:45 pm

    Oh my! Another FAB peanut butter concoction! I’m all for the “buttery intensity” of butterscotch. Love. It. Averie, I think you need those nifty new EcoJarz jar lids, with a round opening for a straw. You won’t even need a spoon…just suck these bad boy peanut butters down from the jar with a straw! Haha!! LOVE this idea! Pinning…

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 4:46 pm

      Thanks for the pin and that kind of jar/straw sounds a little TOO convenient :)

      Reply

  24. #
    24
    Megan @ megbakes — April 4, 2013 at 5:45 pm

    I bet this tastes amazing. The different steps the peanuts goes through shows off how magical baking and cooking can be. One minute you’re doubting yourself and the next you have a delicious treat.

    Reply

  25. #
    25
    Dorothy @ Crazy for Crust — April 4, 2013 at 6:22 pm

    I bought these peanuts awhile back to make your peanut butter and haven’t made it yet. Now I know why – I was waiting for THIS.

    Reply

  26. #
    26
    Tieghan — April 4, 2013 at 7:48 pm

    I need to make my own peanut butter! I can’t believe I have yet to this! I am starting with this. For sure!

    Reply

  27. #
    27
    sweet-lab — April 4, 2013 at 8:44 pm

    Holy Moly!! I’ve never made homemade peanut butter before, but now I’m completely tempted to..especially if it’s honey roasted butterscotch white chocolate peanut butter! Amazing.

    Reply

  28. #
    28
    Jocelyn (Grandbaby Cakes) — April 5, 2013 at 6:01 am

    I’m not sure if peanut butter has ever had it so good! Delish Averie!

    Reply

  29. #
    29
    sally @ sallys baking addiction — April 5, 2013 at 7:38 am

    This is your favorite kind of homemade peanut butter so far?? Well Averie, then that means I have GOT to try it!! The flavors… they are screaming my name! You love white chocolate so much. I think I love butterscotch as much as you love white chocolate! I am dying to make this. I (gasp!) have no honey roasted peanuts in the pantry and need to grab some ASAP. You are the peanut butter queen (obviously). ;) LOVING the photos too. Your peanut butters all look so pretty.

    Reply

    • Averie @ Averie Cooks replied: — April 5th, 2013 at 12:31 pm

      I love this one Sally. It really is my fave! It even beats Cookie Butter (by a narrow margin) and chocolate. I love butterscotch as much as I love white chocolate but I just don’t blog about it that much. I mean, who does. Not a super common thing to gush and go ga-ga over in comparison to white choc, which more people are on board with but I need to work more butterscotch recipes in! Thanks for the photo compliments :)

      Reply

  30. #
    30
    carrian — April 5, 2013 at 8:00 am

    I feel like I should be saying, “oooohhhh, ahhhhh” as that pb smooths out.

    Reply

  31. #
    31
    Kiersten @ Oh My Veggies — April 5, 2013 at 10:40 am

    I really need to grab some honey-roasted peanuts next time I’m at Trader Joe’s! I’ve made a lot of nut butters in my Magimix, but I still haven’t made peanut butter!

    Reply

  32. #
    32
    Rachel @ Bakerita — April 5, 2013 at 12:27 pm

    I’m assuming this is the amazing peanut butter I’ve been waiting for, and it was worth the wait! This looks absolutely amazing. I’m definitely trying it. Butterscotch is one of the flavors I have on my PB to-do list, and your version just amplified it! Yum. Pinned!!

    Reply

    • Averie @ Averie Cooks replied: — April 6th, 2013 at 1:43 am

      Yes it is! And it’s my fave ever. I loooooove this stuff! And thanks for the pin. You’re so sweet :)

      Reply

  33. #
    33
    Katrin — April 5, 2013 at 1:34 pm

    I don´t have a food processor but I have a Vitamix.Could I use it to make this butter?

    Reply

    • Averie @ Averie Cooks replied: — April 5th, 2013 at 1:38 pm

      I answered this a few times for others in the comments so go back and re-read some of them but in a nutshell I do prefer my food proc. It’s possible to do in a Vita but watch youtube videos and google first so you don’t blow your motor!

      Reply

  34. #
    34
    The Healthy Apple — April 5, 2013 at 6:54 pm

    OMG I’m in love with this; we made it tonight and it’s fabulous darling! Have a great weekend!!

    Reply

    • Averie @ Averie Cooks replied: — April 5th, 2013 at 11:09 pm

      I am so glad to hear that you made it and love it! Me too!!! Thanks for LMK & enjoy it..and your weekend!

      Reply

  35. #
    35
    Nutmeg Nanny — April 5, 2013 at 7:46 pm

    I love butterscotch! This sounds amazing, I have to make this!!

    Reply

  36. #
    36
    Valerie — April 6, 2013 at 11:18 am

    Spreadable candy! Ok, I’m hooked! I need a jar of this in my life right now, please!
    Every time I see photos of your beautiful food processor, I’m reminded of my own – which is damaged, and broken. Magimix is now on my wish-list. :D

    Reply

  37. #
    37
    Kate@Diethood — April 6, 2013 at 4:56 pm

    Averie, you need to start selling this spreadable gold nationwide!!!!!!! I’ll preorder my first box!! :-D

    Reply

    • Averie @ Averie Cooks replied: — April 6th, 2013 at 6:19 pm

      You’re so sweet..and believe me, I’ve thought about it. But selling food (and inter-state) comes with so much red tape that I can’t even deal…but I’ve pondered!

      Reply

  38. #
    38
    Ala — April 6, 2013 at 11:00 pm

    You’re the queen of PB, Averie! I loved the cookie butter PB you shared last time and my friends went wild for it. I can’t wait to toss in the butterscotch as well!

    Reply

  39. #
    39
    Maria — April 7, 2013 at 8:35 am

    Sounds amazing!!

    Reply

  40. #
    40
    Regina @ SpecialtyCakeCreations — April 7, 2013 at 8:55 am

    I already always loved that you use honey roasted peanuts for your home made peanut butter. Adding butterscotch and white chocolate chips sounds just divine!

    Reply

  41. #
    41
    Rabi'a — April 7, 2013 at 9:20 am

    Yum this looks delish.

    Reply

  42. #
    42
    Monique @ Ambitious Kitchen — April 7, 2013 at 11:42 am

    I love love love butterscotch! My dad and I always used to make butterscotch pudding as a treat all the time. I miss it! Since I’m highly obsessed with peanut butter, I bet I would love this!

    Reply

  43. #
    43
    Jen L | Tartine and Apron Strings — April 7, 2013 at 2:20 pm

    Wow, another one of your famous home made spreads! thanks for all the great ideas on flavour combinations! i just know this one’s a winner already! sigh…so tasty!

    Reply

  44. #
    44
    Chung-Ah | Damn Delicious — April 7, 2013 at 10:25 pm

    Best peanut butter EVER! I can see why it’s your favorite!

    Reply

  45. #
    45
    Chung-Ah | Damn Delicious — April 7, 2013 at 10:27 pm

    And you have a book coming out?!! AMAZING! So excited for you. I definitely have to preorder my copy!

    Reply

    • Averie @ Averie Cooks replied: — April 7th, 2013 at 10:43 pm

      Thanks and yes, I do. In like 6 weeks! It was my project of 2012 and it’s finally coming to reality after all this time! And thanks for your tweet :)

      Reply

  46. #
    46
    Swati — April 8, 2013 at 7:18 am

    Your step by step instructions on how to make delicious peanut butter are so easy that even a novice can make it. I eat peanut butter fairly regularly but this one tastes divine. Thanks for sharing this wonderful recipe.

    Reply

  47. #
    47
    J.S. @ Sun Diego Eats — April 8, 2013 at 9:07 am

    Totally agree that despite peanuts not being my favorite nut taste wise, they make the best butter! I’ve really tried to like almond butter but it just has the mouth feel of wallpaper glue.

    Reply

    • Averie @ Averie Cooks replied: — April 8th, 2013 at 11:58 am

      I like almond milk, I love eating handfuls of candied almonds around the holidays, but almond butter…no. Never got into it, no matter how many I’ve tried. Wallpaper glue. That about sums it up perfectly!

      Reply

  48. #
    48
    Barbara — March 13, 2014 at 3:03 pm

    So I saw this on Pinterest, had the ingredients by the afternoon and whipped it up in 10 mins. This is absolutely delicious or ‘awesome’ as my teenage son informed me. This was my first time ever making peanut butter, who knew it was so easy?

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 3:07 pm

      Thanks for trying it and so glad you’re a fan and now you know how easy it is – awesome!!

      Reply

  49. #
    49
    J.S. @ Sun Diego Eats — April 17, 2014 at 8:34 am

    Have you ever tried caramelized white chocolate? I think David Lebovitz has a recipe for it, that would be amaaaazing in peanut butter.

    Reply

    • Averie Sunshine replied: — April 17th, 2014 at 10:19 am

      Oh wow, that sounds too decadent for words! I have only ever scorched the hell out of white chocolate, but never actually caramelized it :) Off too google David’s recipe!

      Reply

  50. #
    50
    capturing joy with kristen duke — April 25, 2014 at 10:31 pm

    This sounds amazing!!! I love butterscotch, and you are right, it’s so under used! I’m also a big lover of the white chocolate. Must try!

    Reply

    • Averie Sunshine replied: — April 25th, 2014 at 10:52 pm

      Butterscotch + white choc = soooo good! :)

      Reply

Leave a Comment





Current day month ye@r *