Homemade White Chocolate Peanut Butter

Woo hoo!!! School is finally out for the summer and I am soooo ready for a break! 

Summer is my favorite season ever! I sometimes wish that I lived somewhere where it was warm year-round, like Hawaii, oh how I would love living in a tropical place! Although, I must admit, I would miss the snow on Christmas. But anywho, what do I love about summer? I love the heat, the beautiful sunshine, sleeping with my window open and falling asleep to the sound of crickets, the fresh and delicious fruit, shorts, flip flops, summer dresses, going barefoot, summer vacations, and cookouts, and basically everything else about summer! Best of all, it means that I will have more time for baking and blogging and sharing yummy recipes with you!

I never knew that making homemade peanut butter was so easy. All you need is a few simple ingredients and a couple of minutes and you will have whipped yourself up some gourmet peanut butter with endless possibilities! You can basically add anything you want into the peanut butter mixture to create your own peanut butter concoction. You could add honey, melted milk chocolate, melted butterscotch chips, caramel, or may I suggest trying this fabulous looking Cookies and Cream Peanut Butter, from Picky Palate that I want to just dive right into! Doesn't that look delicious?!

This peanut butter is great for dipping apples and pretzals into or slathering on toast and bagels. Try it out and let me know what flavors you come up with!

Homemade White Chocolate Peanut Butter: (How Sweet It Is)

makes about 3/4 cup

• 1 1/2 cups dry, roasted peanuts (I used salted)
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons canola or vegetable oil
• 1/3 cup white chocolate, melted

 Add peanuts to a food processor and blend until a thick nut butter forms. Stream in oil and vanilla with the processor on, continuing to run it until te mixture is smooth-about 3-5 minutes. Turn off processor, add melted chocolate, and turn processor back on. Blend until smooth.

You can keep at room temperature for about a week, but refrigerate if you want to keep it for a few weeks.