Homemade Chocolate Peanut Butter – If you believe that chocolate and peanut butter is one of the world’s best flavor combos, you have to try this easy, fast and scrumptious homemade chocolate peanut butter.
Chocolate and peanut butter. One of the best flavor pairings on earth.
And you can make your own chocolate peanut butter at home in less than 10 minutes.
If you were ever having a bad day, PMSing, your boss was being horrid again, your hair stylist didn’t listen, you dropped your only house key down the elevator shaft, your child volunteered you to be a driver but didn’t clue you into this fact, or life has thrown you some curveballs, try a spoonful of this. Or ten. Problems solved.
Homemade Peanut Butter, including chocolate peanut butter, is like no other, and once you try it, for straight up eating (not for baking with) you’ll never want storebought again. Homemade and storebought taste vastly different, and you really can’t imagine quite how different until you try homemade. After one taste, it’ll all make sense. Not to mention, making your own is infinitely cheaper than those pricey gourmet jars you see for $11.99 and up, for a small little jar that’s gone in no time and not even as tasty as homemade.
Recently I made Homemade Cookie Butter Peanut Butter and it’s wonderful. Full of pulverized gingersnaps, a hearty dose of cinnamon, white chocolate, which come together creating a warm, rich spread. I made four batches of the stuff in two weeks right after I cracked the homemade code.
Good as it is, it’s not chocolate. Some days, I just have to have chocolate.
The peanut butter comes together in less than 10 minutes in a food processor and is basically work-free. Grab your ear plugs and get ready to blend your way into a much better mood. If chocolate and peanut butter doesn’t set you straight, nothing will.
I’ve made this with both lightly-salted roasted peanuts and honey roasted peanuts. Using honey roasted creates a spread that’s slightly sweeter than lightly salted peanuts, but either is fine. Unnroasted or unsalted peanuts are far too bland for my taste and I don’t recommend them. And I’ve had readers write in the past who’ve tried to make peanut butter with raw peanuts and it didn’t go so well.
You could substitute cashews in place of peanuts and because they’re a soft nut, they blend into butter in no time. I’ve done it accidentally when I’m making Raw Vegan Chocolate Chip Cookie Dough Balls and on purpose in Chocolate Coconut Cashew Butter.
I’m not a big almond butter fan although you can substitute almonds in place of peanuts. However, almonds are a much firmer nut and will take longer to break down. If you have an older food processor, I would work in small batches and be prepared to lose some hearing after all that blending time elapses.
Like making Homemade Peanut Butter, much of the process is the same for Chocolate Peanut Butter. Begin by adding just the peanuts and nothing else at all to the canister of food processor. No oil, no liquid; just peanuts.
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 coming out of no where before I power the machine on.
There 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 almost 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 much more in the refrigerator. As a bonus, it doesn’t separate into a layer of oil and a solid dry mass, which is something I dislike about many storebought ‘natural’ peanut butters.
After the peanut butter is runny and smooth, add the semi-sweet chocolate chips, along with the vanilla and optional salt. I don’t add salt because I find the peanuts to be salty enough, but salt to taste.
I have a ferociously strong food processor and add the chips 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 it 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 taken on after 5 minutes of blending, is enough to incorporate them. Process until the chips are incorporated and the spread is smooth, another minute or two.
You may wish to start with 1 cup of chocolate chips and work up from there. I use 2 cups, one standard 12-ounce bag, and the peanut butter is robustly chocolate-flavored. If you prefer peanut butter with more of a hint of chocolate and less chocolate-in-your-face quality, use fewer chocolate chips. I like in-my-face.
Based on the chocolate used, the peanut butter really isn’t so much sweet as it is bold and chocolaty. I use semi-sweet chips and would never use milk chocolate chips, simply based on personal taste preference, but I could envision it getting a bit (too) sweet if milk chocolate was used.
Feel free to substitute with darker chocolate, such as 72% bittersweet chocolate. I’m a big fan of the Trader Joe’s 72% Pound Plus bars or use your favorite chocolate.
The darker the chocolate, the less sweet the spread will be, and not likely something most kids would go for, meaning it’s mom’s lucky day. Happy chocolate peanut butter hoarding.
Transfer the spread into a glass jar or other container with a lid. I’ve kept it in glass mason jars, large plastic yogurt containers, and old butter containers.
The batch will fill a 16-ounce jar (one pint) to the brim, plus about one-half cup, as shown in the large and small jars in the photos.
I store my spread either in the refrigerator or at room temperature. At room temperature it firms up some, but stays soft. It never becomes as thick as Jif or Skippy at room temperature and is on par with Nutella. In the refrigerator, because of the chocolate, 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 without issue, but with anything, let common sense be your guide. In the refrigerator, it keeps for months. The shelf life at either room temp or in the fridge will likely far exceed your willpower, rendering long-term storage issues moot.
For all the chocolate and peanut butter fiends, and you know who you are, this is for you. The richness, boldness, smoothness, and utter soul-soothing nature of this stuff will make your world go round. It sure makes mine go round.
It’s great on toast, bagels, crackers, dolloped on top of hot oatmeal, used instead of syrup on pancakes and waffles, and makes for great peanut butter and jelly sandwiches, no jelly required.
But all I need is a spoon for maximum enjoyment.
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Homemade Chocolate Peanut Butter
If you believe that chocolate and peanut butter is one of the world's best flavor combos, you have to try this easy, fast and scrumptious homemade chocolate peanut butter. It's so easy and your scrumptious results are ready in just 10 minutes. There is nothing quite like the taste of homemade nut butter, and homemade chocolate peanut butter is no exception. This peanut butter is robustly and boldly chocolate flavored; rich yet smooth. Once you try homemade, you'll never want storebought again.
Ingredients
- 16 ounces honey roasted peanuts or lightly-salted roasted peanuts (use the later to keep vegan)
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips* (one standard 12-ounce bag or 12 ounces chopped chocolate)
- 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, stopping 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.
- Add the vanilla, chocolate chips*, optional salt (I do not add salt; the salt from the peanuts I buy is enough for me) and process for 2 to 3 minutes, or until smooth and incorporated. I add the vanilla and chocolate 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.
- Transfer peanut butter into a glass jar or other 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 chocolate it hardens and solidifies, but softens up after ten minutes at room temperature. I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator, it keeps for months. The shelf life at either room temp or in the refrigerator will far exceed your willpower; making longterm storage issues moot.
- Recipe is vegan and gluten-free provided that the brands of peanuts and chocolate used are vegan and gluten-free. Always read the labels to make sure products are suitable for your dietary needs.
- Optionally, at the same time in the recipe that you'd add the chocolate chips, add: Handful of coconut flakes, coconut extract, coffee extract, espresso powder, splash of bourbon or rum.
- Adapted from Homemade Peanut Butter and Homemade Cookie Butter Peanut Butter
Notes
You may wish to start with 1 cup chocolate and work up from there if you don't want as much chocolate intensity
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 1444Total Fat: 106gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 69gCholesterol: 0mgSodium: 491mgCarbohydrates: 112gFiber: 20gSugar: 86gProtein: 43g
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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
Five minutes, a bag of nuts, a food processor, and voila
Homemade Cookie Butter Peanut Butter – A homemade spin on Cookie Butter or Biscoff Spread, made by blending peanuts with gingersnap cookies and cinnamon, which gives the spread a slightly gritty texture, similar to storebought
Chocolate Coconut Cashew Butter (vegan, GF) – A cross between coconut butter, cashew butter, and Nutella, this is so creamy, rich, and decadent
I wrote a cookbook about peanut butter, 100 recipes that all contain peanut butter – My Cookbook: Peanut Butter Comfort
Included are 25+ recipes for homemade peanut butter variations
Thanks to everyone who’s told me you’ve preordeded the book!
Have you ever made your own nut butter, spreads, or condiments of any kind?
Fan of the chocolate + peanut butter flavor combo?
Feel free to share your recipe links and favorites.
I was using a spatula to clean out the peanut butter jar after my husband made a sandwich (that’s my job – he will just throw it away!) while I was drinking chocolate milk and it was so good that I Googled chocolate peanut butter. Your recipe came up first. I can’t wait to try this. OMG – dark chocolate peanut butter. I haven’t made it yet but am giving you 5 stars because I KNOW it will be wonderful! My only problem is I don’t have a food processor, but I’m willing to buy one to make this. (I’m sure I can use it for other things.) My question is: what food processor do you have or recommend?Thanks for the recipe and the story posted with it.
Thanks for the 5 star review and I am glad to hear I’m not the only one who cleans out the PB jar with a spatula. No shame in being frugal but yes I suspect many people would just toss it.
I have a Magimix https://rstyle.me/+PjTbIts8EXn7Zn6_JalaSQ It is the food processor equivalent of a Vitamex blender, have had it for 10 years and have used and abused it and it’s still perfect.
Thank you for this awesome recipe. Just made my own ? peanut butter and it tastes really good. Perfect for my clean eating lifestyle.
Thanks for trying the recipe and I’m glad it came out great for you!
Hi, just a quick question. I’d like to make this vegan, but I also want it on the sweeter side – would adding powdered sugar have any negative effects on the consistency, do you think? Thanks.
I have added powdered sugar before and the outcome isn’t good. I would try a dash of agave instead. LMK how it goes.
Can this recipe be made with cocoa powder instead of chocolate chips? If so how would the quantities be?
No because I fear the powder will dry up the peanut butter and cause it to clump up into a dry ball.
Love this! Â Just made some and it tastes great. Â Any ideas on how to thicken it up a bit? Â I’m just worried it will be too runny by lunch time in my daughter’s lunch box – she doesn’t like whipped chocolate pb for this reason.
Thanks!
Glad you’re enjoying it! Because there are no additives or fillers, the natural state of peanut butter is on the runnier side. That’s just the nature of peanuts. Almond butter and cashew butter are even thinner. Enjoy all the chocolaty goodness!
Can you make this with almonds?
Almonds are a much harder nut than peanuts so while you can make homemade A.B., it takes a lot longer to do than P.B. and depending on your food proc, may not get as smooth since they just don’t break down as well.
Hi!! I tried reading through the comments to see if there was a solution… But I made the spread for my mother for Christmas and we’ve kept it out on the counter and it hardened a few days after Christmas.
She loved it when it was usable! Do you have any suggestions for us what to do?
Thank you!!
Sounds like the chocolate became chilled (it’s winter and I’m assuming your kitchen must be on the chilly side). I would put a tablespoon or two or whatever you plan to consume in the moment in a small microwave-safe dish and heat for about 5 seconds, or as needed, just to soften. Watch it carefully!! so the micro doesn’t ‘cook’ it. You just want to soften it. Or move to a warmer climate :)
What’s the “shelf” life? I’ve never made peanut butter before & I’m so excited to try it out!
At least a month at room temp, 3-6+ months in fridge (I have forgotten about some for months and months accidentally in back of fridge which is how I know) but it will never ever last that long if you don’t forget about it :)
Just an added note. This stuff gets better with age! It was good when I made it, but after a week, I can hardly stay out of it! Thanks for a great recipe. :)
I agree! Sometimes I think I’m losing my mind and maybe I am just craving it worse or less selective, i.e. less picky about how it tastes, but I think you’re right…it DOES get better with age!
I just made this, and it is very good. I am curious however, it says roasted peanuts, is this the same as dry roasted peanuts? I used a jar of lightly salted Planters dry roasted peanuts. They worked fine, so I am assuming that “roasted” is the same as dry roasted?
Just made this tonight. Super easy and surprisingly good. The wife loved it. The only thing I added was about 4 teaspoons of instant coffee after the chocolate was combined. Outstanding. Thanks for this.
Coffee PB! I have a recipe in my cookbook for that, one of about 30-35 options. Love the instant coffee addition :) If you’re into all those elements, you may like these https://www.averiecooks.com/2013/09/chocolate-peanut-butter-mocha-powerballs.html
Glad you guys are fans of this recipe!
I tried it and it was wonderful! I couldn’t wait to spread it on a piece of bread. Yummy!! It reminded me of Nutella. I forwarded the pin to my coworker, who is vegetarian, to try. I will be making this a lot. Thanks!
It reminds me of Nutella in a way too. I think anything spreadable and chocolate kind of does just peanuts rather than hazelnuts :) Thanks for pinning/sharing!
I hope I’m going to get to try this! It sounds amazing! I was wondering, though, will this work in a blender? I don’t have a food proccessor. Thanks!
I am not sure about a blender. It would really depend on the type. You have nothing to lose by trying though other than a bag of peanuts, right!
lol True! Thanks for replying. when I try it, I’ll let you know.
Hi Averie
Big fan of your recipes PB or not, just wondering for this recipe can I just use unsalted peanuts???
I’m ok with a more natural, unsweetened flavor?? Or is there another reason for the flavored nuts?
Thanks
Yes just use your favorite kind.
Saw this while browsing facebook at the gym this morning. Literally came home and made it immediately. I have since justified the 46 helpsings I’ve consumed as necessary protein from my workout….
So, so good. I’m definitely putting this in jars and giving as Christmas gifts. Amazing. So far I like it best right off the spoon so that nothing detracts from the flavor. Thanks for the fabulous recipe!
I am so glad to hear you came from the gym, right home, to make choc PB. That’s my kind of thinking :) And yes, straight from the spoon so nothing detracts. That is the way I love this PB best :)
So delicious! I have added chocolate to regular peanut butter and I have made honey roasted peanut butter but I haven’t thought to combine the two. Yum!
I love to combine when possible :)
hey. this look absolutely divine. I just but a ninja blender am gonna start this recipe but was wondering if carob chips would work in place of chocolate chips?
Yes they would. Some people don’t love the taste of carob but if you know you like it, go for it!
Oh my goodness- chocolate and peanut butter are obviously the best combo in the whole world! And I think this stuff would be amazing on a peanut butter and jelly sandwich!
Hi Averie, its me Ottilia again. Im just trying to make the chocolate peanut butter and it went all hard. The peanut butter was smooth before Ive added the chocolate and agave sirup but while I was preparing the vanilla (scraping the pod) the mixture went all hard. Did this happen to you once? What can I do? Add some liquid of some sorts like water or maybe oil? The quantity Ive used was 450 g peanuts, 200 g dark chocolate, 100 ml agave sirup, 1 pinch of salt and 1 vanilla pod.
Ive never had that happen. I ONLY ADD peanuts and chocolate chips, that’s it. Sometimes I will add a tiny bit of vanilla extract but I never add agave or vanilla beans/scrapings. I think the agave may have caused your chocolate to seize up. I don’t know if you can un-seize it. You can try playing around with oils, but you may just have to live with it being firmer. Next time just add the chocolate like I say in the recipe.
Thank-you for responding so quick. In that case I will add some Agave syrup, for dietary reason I cant eat chocolate less then 70%.
Good idea. Just add to taste and go from there!
I made the peanut butter…I loved it…it was so easy! I would like to try this chocolate version but here in Spain there no labeling such as semi-sweet, the chocolate content is stated in %, as more % cacao the less sugar. I want to use 70%+ dark chocolate, has anyone tried it yet?
It will be a very intense-flavored chocolate PB and not sweet.
I personally would go in the range of the 50s or 60%-ish for chocolate. In the U.S. 54% is a common percentage; I would go with that. For me, PB should be a bit sweet; not bitter or too dark or bold (I like dark, really intense chocolate to eat; just not in the PB)
However, it’s up to you and personal preference. Go as dark as you want! LMK how it turns out!
Love everything Peanut Butter
I love evrthing PEANUT BUTTER
OH MY GOSH! Heavenly chocolate peanut butter.
This recipe sounds amazing! Thanks for sharing. I know I can probably calculate this on my own but have you already figured out the caloric content on the chocolate peanut butter?
Feel free to plug the data into an online service that does that…I never bother!
I came upon Pinterest other day and I tried it today. It was so darn good!! One thing I forgot to add is the vanilla extract. But it still good. I will be making my own PB and PB choc from now on!! No more buying from store brought but once awhile will buy it. My husband want me to make cashew butter next time he would like to try it. Thanks for this awesome recipe :)
OMG!! I just finished making my second batch. The first time I only added 1 c. chocolate chips and they were dark chocolate Ghirardelli. Not enough chocolate though so this time I used the full 2 c. and I think the third time (yes I’m convinced this will be a staple of mine) I think 1 3/4 c will be perfect!!!! This recipe is amazing and I will never buy store bough peanut butter again!!! I love your recipes. This blog is amazing! So thank you :)
Glad to hear you got it just the way you wanted it! Based on time of day (at night I want more intensity), type of chip, variance of % from brand to brand, type of peanut and if it was honey roasted or not, etc. so many little nuance variables…it’s hard to account for it all.
And have you seen this? http://www.loveveggiesandyoga.com/2013/04/homemade-honey-roasted-butterscotch-white-chocolate-peanut-butter.html It’s my new, fave ever PB. Beats the chocolate even! It’s not chocolate though. Totally different flavor palate.
I haven’t used my food processor yet … and I’ve had it for over a year! I really need to put it to use.
I saw this at the Tuesday Talent Show @ Chef in Training and had to come see it! It looks so good! Pinned. :)
Thanks for clicking over and for the pin! :)
Averie – you are a complete genius!! I want some of this now!
This looks so good!! Seriously, I am drooling over here! I love that you include a vegan option. Thanks!
My boss is always horrid so I definitely need this after a long day of work! And you know I’ll be using my trusted magimix for this too! Can’t wait! :)
I just made this an all I can say is it is SCARY GOOD!!! I don’t know if I will be able to use any type of portion control…amazing. Thank you so much for this recipe. I will try the cookie one next since I am fully stocked with biscoffs that no one is eating, can’t wait!
I know, it’s really, really good! Portion control is out the window. I have to say, with the cookie butter one, it’s even harder for me! If you have biscoffs laying around that no one is eating, omg – you HAVE To make that one, too! Please LMK how it goes & thanks for coming back to tell me that you’re so happy with this chocolate version!
I have never dropped a key down an elevator shaft *knock on wood* but I did once lose my car keys to a wily street drain…I could have certainly used a jar of this homemade chocolate peanut butter! (I go through P.B. and Co’s jars far too fast – I never have enough left to bake with.) Homemade may be the cure for that dilemma. :D
Thanks for the pin and if you like DCD, you will LOVE this. And it’s about 1/3rd the price (or even less!) if you buy nuts from TJs or in bulk, and a bag of choc chips. I can make 1 big jar (16 oz) and another 6ish oz jar, for about $6 ($4 for nuts, $2 for choc chips).
You probably don’t watch the Kardashians, bot Khloe just did that with a storm drain and her keys last week. It was so gross and I could feel her pain! And the elevator shaft thing really happened…my daughter, age 4, and babysitter who let her hold the keys. Not a good idea for 4 yr olds :)
Wow your chocolate & pb looks awesomely divine! I so gonna make this soon! Looking forward to your book :)
Peanut butter + chocolate = best combination ever. Your photos are making me salivate and wish that I had a jar of this to eat a spoonful from right now. Although, I must be honest – I probably wouldn’t stop at one!
One spoonful is like having 1 grape. You just…don’t :)
LOVE this Averie!! I am going to make this ASAP!! :)
Hahaha. So apparently several of us posted chocolate peanut butter within a few days. I’ll have to go check out Bakerita’s version! :) Thanks to Sally for bringing it to your attention and then to you for coming over to mention your post! Fun. :D
I love that your version doesn’t require melting the chocolate chips. Clever! :) And LOVE these pictures!
Rachel/bakerita’s wasn’t chocolate but she posted some nut butter the other day, too. Not that any of us are on the cutting edge of new ‘recipes’ with our homemade nut butter, but when it rains it pours. Like if I have a recipe I’ve been sitting on for 6 weeks for mint brownies or something, the day I post it, or 2 days before I plan to, I’ll read 10 blogs, all with mint brownies. Murphy’s Law :) And glad you love your chocolate + PB as much as I do!
I am so excited for your book! :D Peanut butter is one of my favorite foods–I could put it on just about anything, I think. I’m definitely going to have to try making this!
Thanks for your support, Kiersten!
Averie! you never cease to amaze me!!! I LOVE this!!!! yummm!
brilliant!!
making pb is loud for sure. It scares my mom every time I do it. I processed some peanut brittle the other day for Momofuku cookies and that was even worse. Also love that homemade pb doesn’t separate. I’ll have to try this with white chips or even cinnamon chips. Yum!
I have a white chip one coming up. It’s the best one I’ve ever made! Also, my homemade Cookie Butter does use white chips..and has a ton of cinnamon in it. You’d love that one if you haven’t tried it! You are impressive making all these Tosi recipes. I just don’t have the success I need with her recipes to justify the time investment!
Can’t wait to see the pb! Tosi’s pb cookies are one of the best things I’ve ever eaten. This time I made them with bread flour and Skippy pb as the recipe suggests and found they were even better. I also took more pics that I’ll be updating that are hopefully better than the last set. If you make her cookies again, don’t bake them higher than 350 and reduce the time by a minute or two. I’m not sure why, but I find that necessary with all of her cookies.
I think I need a BOWL of this, a spoon and a side of a few marshmallows and indulge in this beside the fireplace today…all by myself! Averie, you always amaze me! (=
I love your idea…I could use that fireplace idea, too :)
I want this! I love that I can control the consistency of my PB by doing it from scratch – I’d prefer it thinner so it’s more spreadable. Don’t even talk to me about store-bought chunky stuff! You’d need to use the entire jar to evenly top a slice of toast, it’s just impractical!
And you’ve simplified the recipe nicely so as to save me washing up – not melting the chips first, buying pre-roasted peanuts. This seems so doable.
I laughed out loud at your first paragraph. Awesome. How it solves all of life’s problems! LOL! :-)
I also had to laugh at your comment about using 2 cups because you like it “in your face!” Simeon likes it in his face, too. He is my Nutella child and when we saw this post earlier today, we hightailed it down to TJ’s and picked us up some honey roasted peanuts and 2 cups of chocolate chips! I whipped out my fancy food processor, thank you very much, Averie cooks, and we made homemade chocolate peanut butter, Averie Sunshine style! Simeon then slathered it all over buttermilk toast and washed it down with a glass of milk. He is a fan! And…he was part of the whole process.
I gotta say, this was so easy and so good! Thanks for another winner, Averie! :-D
WOW that’s amazing that you made it already and that Simeon was involved and that he loved it (I mean what kid or person wouldnt!) but so glad to hear family-involved reports like this. You’re such a good mama, Michele :)
The peanut butter post we’ve been waiting for so long! This looks so phenomenal Averie. You know my love for homemade peanut butters! I always melt my chocolate beforehand…nice to know that’s entirely unnecessary! Never doing that again. One less bowl to clean! Haha. Now you have me totally craving chocolate peanut butter. BTW…if you still have this left, and like oatmeal, that’s one of the best ways to eat it! So delicious. Makes breakfast a little bit sinful :)
Well this one isn’t even the one I had been alluding to you about. There’s another one that’s more of a trick up my sleeve situation but I figured I’d post the choc one first; I was in the mood for choc anyway. But the next one is probably even better – more along the lines of your white version.
And yes, stop that pre-melting step. One less thing to wash – a nice bonus after having to wash the food proc!
More peanut butters?! I’m in heaven. You live in San Diego, right?! Have you ever been to Spread in Hillcrest? Absolutely nut butter heaven, and the most amazing vegetarian dishes. Sooo good!
Just replied to you on email and yes, I love that place and their nut butters! Amazing…kid in a candy store feeling!
Perfect timing!
I was just talking about your white chocolate PB today. It is addicting, so I’m sure this is just as great!
And I have another PB version coming that seriously trumps all. But I was in the mood for chocolate so posted this first but there’s another one coming :)
You amaze me. This looks incredible. But I just want to ask-some days you need chocolate? I need chocolate all days. And I definitely need it like this!
I tend to agree with you :)
Umm…yum!! I absolutely love chocolate and peanut butter together.
Oh my goodness, where is a spoon? :)
By the way, congrats on the book!!!
Thanks, Jen! And glad the stars are aligned for you to see choc PB again and want to make it!
This is the second time I am seeing a homemade chocolate peanut butter recipe! I think the universe is telling me something here…it’s saying…”eat me!” I am totally loving this, Averie! I think I will be making this for my 3 kiddos! Lucky, they are not allergic to peanuts.
At first glance on tastespotting, I thought this was PUDDING!! As soon as I looked through the post I started thinking, “wow, that’s a lot of peanuts to put in pudding”. ha, then I get to the end and read it is for NUT BUTTER! Doh! Definitely having one of THOSE days. I need some of this! :)
LOL!!!
Um, do you have a straw? LOL
LOVE the way you think!
As somebody who just ate peanut butter and apples for breakfast, I really wish the peanut butter was chocolate flavored. Now I have to make this recipe to start tomorrow morning off right.
Enjoy & LKM if you do!
Well it really doesn’t get much better than this! I love chocolate and peanut butter together :)
Yesssss. This would totally cure me of any bad day!! I absolutely love flavored peanut butters, and this looks sooooo creamy and chocolatey! I also love your spread knives!
spread knives were a lucky find at a local antique store in a dollar bin! Total score! The things that get me excited :)
Mmmm I made chocolate peanut butter for my bestie for Christmas this year-but I’m wishing I had just added the chocolate chips in unmelted, like you did! 1 less dish :D
I knew after writing my book and making other PB, that the food proc will make quick work of the chips, plus with the residual heat already going on from the hot peanuts, totally fine to just add whole!
This looks to-die-for Avery! Normally people (well, me) would say that, “these photos don’t do this justice..” but yours do! Your photos are magical and truly bring your dish to life even though I am not there to taste it.
Thanks for the compliments, Christina! I try really hard with every photo session to really capture the essence of that food. Sometimes lighting conditions, my own limitations, or whatever it is, just doesn’t quite get everything all on the same page but glad you enjoy these pics and feel they really bring the food to life!
Oh my word, this is beyond on the list. I see frozen chocolate peanut butter bananas in my future.
frozen chocolate peanut butter bananas = one of the recipes in my cookbook! :)
I have a jar of peanuts I’ve been meaning to make into nut butter for some time now. Adding chocolate sounds like fun!
And I read your post in my Reader about 5 years (sorry not clicking thru to comment as much) and CONGRATS!!!! I remember when I found you right after I started blogging, right at 4 yrs now (and you had already been at it a year past me – I thought – WOW) and look at us now & we’re still here :) xoxo
My hubs is allergic to PB, we cannot have it in the house. He travels often for work, and when he does I have a PB part-tay! You book would be perfect for these instances!
That’s too bad about your hubby’s allergy…gah!
I am loving this idea! My kids would be tempted to spread this on graham crackers for a fun after school snack.
That sounds like a great use for it and thanks for the pin!
I could eat this for dinner!
And I have! :)
This morning I was craving an english muffin with peanut butter, and I ate it while reading this post. The normal peanut butter from tjs just didn’t cut it while I was imagining this chocolate peanut buter on my english muffin! Weirdly I have never had chocolate peanut butter, many chocolate chips dipped in peanut butter though! But I do prefer milk chocolate, over the top I know!
At least you know what you like and if you’re already a fan of dipping choc chips into it, may as well take it 1 step further!
Peanut butter and chocolate in a spread form – can’t go wrong with that! If only I could have it on my bagel right now… Pinning!
Thanks in the pin!
I love the use of the honey roasted peanuts in this Averie, I bet that makes the flavor so out of this world. Yes, a big spoon of this would cure any PMSing lady and fix any bad day! :)
This looks impossibly smooth and delicious, Averie!
I’m constantly making my own nut/seed butters. A few of my favorites are…
White Chocolate Coconut-Macadamia Nut Butter: http://bit.ly/16by8Mt
Sugar-Free Strawberry Coconut Butter: http://bit.ly/16bydQb
Blueberry-Vanilla Coconut Butter: http://bit.ly/16byenh
Wow – so many good ones (that you went into moderation) but you’re out now! :)
This looks amazing! :)
I’d love for you to join my Link Up!
http://www.pluckys-secondthought.com/pluckys-link-up-and-blogiversary-celebration-giveaway/
Brilliant! The photos, the step by step instructions, did I say the photos? I am in the market for a new processor and can’t decide between yours and a vitamix. I’ve made nutella before, but never chocolate peanut butter, and I can’t believe you use the honey roasted peanuts, this must taste outrageous.
The food proc is amazing. It’s the best food proc in the world, IMO. I love it. That said, I also love my Vita and the two cannot be compared, at all. For nut butters, the food proc wins. For blending, smoothies, softserve, soups, etc. the Vita wins. I have had my Vita for almost 6 yrs and it was the best money I’ve ever spent in the kitchen, without a doubt. Dollar for dollar, best return on investment by a longshot. I know they are both pricey appliances, but they both have their place. LMK what you end up doing!
I just saw chocolate peanut butter on another blog and now I am convinced. It is my destiny to MAKE THIS asap. :) I honestly feel like I would eat it with everything. And most importantly, with a spoon. It looks SO perfect Averie. How can you go wrong? Honey roasted peanuts and chocolate chips. For as much homemade peanut butter as I make, I really wonder why I’ve never added chocolate to it! Gorgeous pictures too :)
You saw it on another blog – today? What are the odds!? Well with me…actually pretty high. I am the queen of that happening!
As for the actual pb, yes, you will love this! I actually have another combo I think you’ll love even more coming up in the next week or two :) But start with this one!
I love homemade nut butter. There seriously isn’t anything better! I took a jar to my parents’ house during Christmas, visited a few weeks later and it was gone (surprising because I’ve never seen my dad eat nut butter, but between him and my mom, it disappeared!).
I always have to give a big warning to my fiance too when I’m making it because it’s so loud. He sometimes chooses to vacuum at that time just to get all of our excessive noise making over with at the same time ; )
You have me craving peanut butter now!
I like the idea of vacuuming at the same time…get it all out of the way at once!
This spread looks divine. Would love it on my bread in the morning or in my oatmeal.
I am a huge fan of peanut butter + chocolate! Actually just made some dark chocolate dipped peanut butter banana bites http://specialtycakecreations.com/chocolate-dipped-peanut-butter-banana-bites
DId I really just read this: ” I could envision it getting a bit (too) sweet if milk chocolate was used.” Averie, is this you!?
I think someone hijacked your blog. ;)
My friends are always amazed when i talk about making my own peanut butter. I love that I can make it with out scary ingredients that I dont know how to pronounce!
I made your muffin top bread the other night… Perfection. I make a quick bread everyweek to eat for breakfast. Its so much fun doing something different every week!
I love the idea of making a new bread every week for breakfast! Sometimes I can get that to happen, more or less, and it’s so convenient when it does!
Glad that you enjoyed the muffin top bread!
ooh I want some! :)
I love how you packaged these up in mason jars. These would be fabulous to give away as gifts! Or to hoard in my pantry. :)
I like the way you think :)
YUM! That is all.
I want a spoonful right now! This sounds heavenly!!
I just bought a bunch of peanuts yesterday to make my own peanut butter! I’ve been wanting to make it for so long, having read your homemade peanut butter post. Then with Bakerita’s recent variation on homemade peanut butter I finally got my peanuts. With you posting about homemade nut butter again today, it was really meant to be! I’ll try throwing some chocolate chips into half my batch.
I saw Bakerita’s post. I’ve had this post written for ages and told her when she posted it that great minds think alike with homemade PB – glad you’re all set to go with your ingredients ready! LMK how it goes for you!
While I’m not really a chocolate girl, I do like the chocolate PB combo. I mean, how could you not?
Oh how I will love this–it reminds me of a spreadable peanut butter cup! I also think it would be heavenly on your soft pretzels and banana soft serve. I have sampled the dark chocolate dreams but making my own will be much more fun and less expensive!
And I prefer the TASTE to DCD’s. Something about homemade :)
YUM! I really don’t know if I should try this one out… I think I could single-handedly devour the entire thing!! Dangerous!
Just pre-ordered the book! Woohoo!
Thank you!!!
Oh wow Averie, that pairing of chocolate in peanut butter is looking right up my alley…real soon! Two of my favorite things in the world together – doesn’t get better than that!!!
How does the taste of this compare to nutella? I’ve always hesitated buying it for the price and all the added ingredients, but hesitated making it myself because hazelnuts are just so expensive! Seems like you’ve got a great alternative here!
Not really that much like Nutella b/c that’s hazelnuts and this is peanuts and to me, they are very different in flavor. I personally buy store-brand Nutella and can never tell the difference between it and the name brand…so $2.99 for a small jar, not $4.99. Basically half price and there’s no way I could buy hazelnuts, chocolate/cocoa powder, etc for that price. Not to mention my time. That’s one that I don’t mind buying. Then again, maybe I should try my own once!
I LOVE everything about this PB chocolate spread ~ I mean how could I not…right??!!
Simple and easy. And delish. That’s what I love :)
As a peanut butte FIEND I can assure you that I’ll be making this peanut butter this weekend! And all of your other varieties. AND I’m preordering your book! How awesome!!
Well thank you!
I actually have another PB recipe that’s flavored that’s coming soon. I couldnt decide to post that one or this one first but chocolate was calling me. LMK if you try this one or the Cookie Butter one!
Oh yes!! My Dad would feel he was in heaven with this. It’s his ultimate flavor pairing. And I am all about making fresh, nut butters at home now. What a great gift this would be for him!! :)
Oh wow, I bet you’d score major brownie points with him!