Honey Roasted Butterscotch White Chocolate Peanut Butter – 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.
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.
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.
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.
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.
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 into a fine powder
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.
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.
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.
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Homemade Honey Roasted Butterscotch White Chocolate Peanut Butter
- 16 ounces honey roasted peanuts, or your favorite type of peanut
- 1 tablespoon vanilla extract
- 1 to 1 ½ cups butterscotch chips
- 1 to 1 ½ cups white chocolate chips
- pinch of salt, optional and to taste
- 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, 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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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 give the spread a slightly grainy texture, similar to the texture of storebought
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
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
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