Best Homemade Peanut Butter Recipes

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

HOMEMADE PEANUT BUTTER

Steps:

• Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

HOMEMADE PEANUT BUTTER ICE CREAM

Steps:

• Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
• Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

HOMEMADE PEANUT BUTTER CHEWS

Steps:

• In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper.
• In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies.

HOMEMADE PEANUT BUTTER

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the peanuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don't catch at the edges. When golden brown, remove from the oven and leave to cool completely.
• Tip the nuts into a food processor, and add the salt. Blend for 4-5 mins, until you're left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of oil and blend again.

HOMEMADE PEANUT BUTTER

Steps:

• Process peanuts and salt in a food processor until desired consistency, about 5 minutes, scraping down sides as needed. Add honey; process just until blended. Store in an airtight container in refrigerator.

HOMEMADE CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• 1. Preheat oven to 300 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
• 2. Mix the flour sugar, cocoa, salt, baking powder, and baking soda together in a large bowl.
• 3. Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
• 4. Add the oil, coffee, and vanilla to the eggs. Mix until well incorporated.
• 5. Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.
• 6. Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
• 7. Mix well.
• 8. Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.
• 9. Bake at 300 degrees for 1 hour.
• 10. Test for doneness with a toothpick. Allow to cool.
• 11. Once cake is cooled, place the butter and peanut butter into a medium bowl and beat with an electric mixer.
• 12. Gradually mix in the sugar.
• 13. When it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
• 14. Beat for at least 3 minutes for it to get good and fluffy.
• 15. Frost cake after it has cooled completely.

HOMEMADE HONEY PEANUT BUTTER

Steps:

• Combine peanuts and honey in a food processor; process until peanuts are coarsely chopped, 1 to 2 minutes. Scrape down sides of the food processor bowl with a spatula. Continue processing until very smooth, 2 to 3 minutes more.

HOMEMADE PEANUT BUTTER AND JELLY BARS

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
• Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
• Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about 36 1 1/2-by-2-inch pieces.

HOMEMADE PEANUT BUTTER

Steps:

• Put the peanuts in the food processor and grind till they are fine and they start to back down into the bowl.
• Add the oil and process again till very well blended; it will be quite soft at this point.
• Lift cover and add the honey; process--after you add this it will tighten up and become more solid.
• NOTE: At this point the texture should be fairly soft as it sets some in the refrigerator, but if it is too hard add a tad more oil, but not too much.
• Put into a container and refrigerate.

HOMEMADE ROASTED PEANUT BUTTER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
• Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
• Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
• Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
• Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
• Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
• Serve chilled or at room temperature.

HOMEMADE HOISIN SAUCE WITH PEANUT BUTTER

Steps:

• Stir until mixed well together!

HOMEMADE REESE'S® PEANUT BUTTER ICE CREAM

Steps:

• Beat 1/2 cup peanut butter, coconut sugar, coconut oil, and milk together in a bowl until smooth; cover and place in refrigerator.
• Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; stir in butter until smooth. Set chocolate mixture aside to cool to room temperature, about 10 minutes.
• Stir chocolate mixture into peanut butter mixture; cover and place in refrigerator.
• Beat remaining 1 cup peanut butter and white sugar together with an electric mixer until smooth; beat in cream until well combined. Stir vanilla extract into cream mixture; cover and refrigerate for 3 hours or up to overnight.
• Place cream mixture into the bowl of an ice cream maker; churn until soft-set and creamy, about 15 minutes. Chop chocolate mixture into pieces; mix about 1 cup chocolate mixture into ice cream.
• Sprinkle remaining pieces of chocolate mixture over ice cream to serve.

HOMEMADE PEANUT BUTTER SANDWICH COOKIES

Steps:

• In a bowl, whisk together baking soda, salt, and 2 cups flour; set aside. In a large bowl, using an electric mixer, beat butter, brown sugar, and 1 cup peanut butter until light and fluffy; beat in egg. With mixer on low, gradually add flour mixture, beating just until combined (do not overmix).
• Form dough into two 8-inch-long rectangular logs. Wrap each log in waxed or parchment paper; freeze until firm, about 1 hour.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. With a sharp knife, slice dough 1/4 inch thick; place on two baking sheets, 1 inch apart. Bake until cookies are puffed, 12 to 15 minutes, rotating sheets halfway through. Transfer to wire racks; let cool.
• Make filling: In a saucepan, whisk milk and 2 tablespoons flour over medium until thickened, 2 minutes; let cool. In a bowl, using mixer, beat together 1/2 cup peanut butter and granulated sugar; beat in cooled milk mixture. Spread smooth sides of half the cookies with 1 tablespoon filling; sandwich with remaining cookies.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
• Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
• In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
• Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

EASY HOMEMADE PEANUT BUTTER OR CHOCOLATE MAGIC SHELL TOPPING

Steps:

• Place all ingredients into a microwave-safe bowl (I use my 2-cup pyrex measuring cup for this).
• Microwave on high for about 45 seconds; remove and stir until blended and smooth.
• Let sit for about 1 minute before using on ice cream or frozen pies (it's that easy lol!).
• This will harden when combined with frozen ingredients.

HOMEMADE HONEY PEANUT BUTTER

Steps:

• Place peanuts, salt, and cinnamon in a blender or food processor with metal blade inserted.
• Cover and blend or process until spreadable (about 6 or 7 minutes).
• Stop and scrape sides of blender/food processor and add in 1/4 cup of honey and blend until smooth and well-combined.
• Store in a covered container in the refrigerator. It will keep for several months as long as it is kept refrigerated.

HOMEMADE PEANUT BUTTER CUPS (LIKE REESE'S)

Steps:

• 1. Line muffin tins with paper liners and spray with cooking spray.
• 2. Mix together butter, graham crackers, confectioners' sugar, and 1 cup of peanut butter.
• 3. Press about 1-1 1/2 Tbsp of the mixture into the bottom of the muffin liners.
• 4. Melt the chocolate chips and 4 Tbsp of peanut butter together.
• 5. Spoon over the filling and smooth the tops with a spoon.
• 6. Put in the fridge until set.

HOMEMADE PEANUT BUTTER COOKIES!

Steps:

• Preheat oven to 350°F.
• Mix all ingredients in a mixing bowl by hand.
• Drop dough by the spoonful on a greased cookie sheet.
• Make a criss-cross pattern on the top of the dough with a fork.
• Bake for 7-9 minutes.
• Let cool on a wire rack or plate.