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Post by Granny Smith on Feb 20, 2011 10:53:21 GMT -5
White Chocolate Peanut Butter Spread
1 lb. white coating squares or discs 1 jar peanut butter, creamy or crunchy (see note)
Melt coating squares in microwave, according to package instructions. Stir in peanut butter until thoroughly incorporated. Pour into containers and allow to cool until set. Cover containers and store at room temperature.
Use as a sandwich spread, cracker spread, on toast, or as a dip for fruit, vegetables, crackers, or fingers.
Note: you can adjust the amount of peanut butter to suit your own taste.
variation: you can add other things to the mix if you like. I added a little honey, about half a teaspoon, to one small container of mine.
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Post by Sheila on Feb 20, 2011 14:14:32 GMT -5
Oh sounds good I sure like that nutella spread I mixed some with cream cheese I sliced open cressant rolls spread it with the mixture and put them in the oven to warm through then drizzled a little of melted nutella on top was so good and not to sweet guess if ya want it sweeter you can put a little sugar in the cream cheese mixture.
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Post by Granny Smith on Feb 20, 2011 14:18:25 GMT -5
Sheila, you just gave me an idea! You could make this spread with any kind of nut butter and, probably, with any kind of chocolate. Oh, the possibilities...
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Post by Sheila on Feb 20, 2011 14:22:18 GMT -5
Sheila, you just gave me an idea! You could make this spread with any kind of nut butter and, probably, with any kind of chocolate. Oh, the possibilities... Yeah you got me started
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Post by eyeofthestorm on Feb 20, 2011 16:10:06 GMT -5
Gayle - you said 1 jar of peanut butter - did you use a one pound jar?
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Post by Granny Smith on Feb 20, 2011 18:00:57 GMT -5
I used Jif, so it was an 18 oz jar. It made 6 small containers. I wanted it in small containers so it wouldn't get so messy.
Today, I stirred a little vanilla into one of the containers. At first, I didn't think it was going to mix in, but it suddenly did. I liked it even better with the vanilla. You could even put spices in this if you wanted to. I'd put a pinch of curry, but I like curry with peanut butter. Not everybody does.
BTW, after it cools, if it seems too stiff to spread easily, stir it up and it will become creamy. I like it stiffer for crackers, but softer for bread.
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Post by eyeofthestorm on Feb 20, 2011 19:57:57 GMT -5
Thanks. I think this sounds wonderful, and I have some white confectioners coating sitting in the pantry. It has whey in it, so I can't feed it to the boys (well, I could feed it to one, but it wouldn't be worth the grief from the other two). Anyway, I was thinking this might be a way to present it to guests. White chocolate peanut butter spread on fresh sourdough....yum....
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Post by Granny Smith on Feb 21, 2011 20:33:40 GMT -5
I made some cashew butter today, then made it into this spread. I think it's wonderful, but not all of the kiddos agree with me. Seems like it's one of those things you either love or hate. We all liked the peanut butter version, so it has to be the cashews that some of them didn't like.
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Post by eyeofthestorm on Feb 22, 2011 7:29:26 GMT -5
I was thinking it would be phenomenal with almond butter. I'm surprised you had cashews to grind. Around our house, they wouldn't last long enough.
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Post by meemo on Feb 22, 2011 10:58:34 GMT -5
Thats what I was thinking. I'd have to sneak them in. This stuff sounds wonderful. I think we still have the white stuff left over from x-mas. Gonna try it this afternoon.
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Post by Granny Smith on Feb 23, 2011 11:22:10 GMT -5
I didn't have any cashews. I went to DG and bought some. As soon as I unpacked them, I put them in the food processor. Even so, somebody snagged a few before I could turn the machine on Ok, it was me. I couldn't resist having just a few of them.
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Post by eyeofthestorm on Feb 23, 2011 12:26:13 GMT -5
Hey - I made this with "natural" peanut butter (it was all I had). It didn't quite set up like I expected, so I put it in the fridge...where it's now "too" hard. I think it'll come up just fine, though, if I pull it out a little while before serving and keep an eye on it.
BTW - when I saw how firm it was in the fridge, I scraped some out, rolled it into a ball, and rolled it in granola....Oh, yes. That was a tasty little bite.
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Post by Granny Smith on Feb 23, 2011 12:29:54 GMT -5
Mine took a long time to set up. I made it in the afternoon both times and it wasn't set up till morning. Then it was very thick and stiff, so I stirred it until it was spreadable. I have been keeping mine on the shelf, but you have to refrigerate natural peanut butter, don't you?
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Post by eyeofthestorm on Feb 23, 2011 17:28:08 GMT -5
, but you have to refrigerate natural peanut butter, don't you? Sort of. It won't spoil, but the oil will separate out. What I do is take out of the jar and put it in a rectangular glass container with a snug lid. Once I get it stirred up really well (which I can't do in the jar), it stays at a nice consistency in the fridge. I think the white chocolate has just given it more body than I'm used to. I bet it will be fine it I take it out for a while.
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Post by Granny Smith on Feb 23, 2011 19:39:25 GMT -5
With it mixed with the chocolate, the oil might stay mixed in so you wouldn't need to refrigerate it.
When I get the chance, I'll get some natural peanut butter and experiment with it.
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