Honey Roasted Butterscotch White Choc. PB Spread

Amy Alusa


I found this at averiecooks.com Averie says: Nothing beats homemade peanut butter. It tastes better, is fast, easy, and usually more cost-efficient than store-boughte. 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! I decided I need to try it! So, I am sharing it with U!


★★★★★ 1 vote

makes about 20 oz. (2 1/2 cups)
10 Min


  • 16 oz
    honey roasted peanuts (or your favorite type of peanut)
  • 1 Tbsp
    pure vanilla extract
  • ·
    1 to 1 1/2 cups butterscotch chips
  • ·
    1 to 1 1/2 cups white chocolate chips
  • 1 pinch

How to Make Honey Roasted Butterscotch White Choc. PB Spread


  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.
  5. 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.

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