This creamy White Chocolate Pretzel Peanut Butter is creamy and crunchy from the salty pretzel pieces. This is the perfect combination of salty and sweet!
Some people are iffy about whether white chocolate is truly “chocolate”. Technically, it has cocoa butter so it’s chocolate, but it doesn’t have cocoa powder to actually make it chocolatey. So is it chocolate or not?
I could do the research and find out, but let’s be real: I don’t really care. It’s so delicious, creamy, and sweet that I love it whether it’s technically chocolate or not. I find that white chocolate lends itself beautifully to tons of different treats, but I especially love it when paired with salty elements, like in my Salted White Chocolate Oatmeal Cookies. The sweetness pairs perfectly with salt.
I love making my own nut butters and try to do it rather frequently so I don’t have to buy it (because my favorite, Justin’s, gets expensive!). I also love how much I can personalize my nut butters when I make them at home. I can add a ton of nutrients to almond butters by adding flax, chia, and hemp seeds like I did in my Maple Almond Butter or completely obliterate any nutritional value by adding a ton of chocolate like I did in my Chocolate Peanut Butter.
This recipe follows the nutrition of the latter, because simple, healthy peanuts get rapidly de-healthified (is that a word?) by a hearty dose of creamy white chocolate and salty pretzels. This peanut butter was inspired by the famous White Chocolate Pretzel Peanut Butter of Spread restaurant in San Di
ego (and yes, my White Chocolate Pretzel Peanut Butter Cookies were inspired by this spread too…but this homemade PB came before those cookies!). I’ve never even been even though it’s only about 20 minutes from me, but I’m dying to go and try all of their gourmet nut butter. They all sound phenomenal!
For me though, this salty sweet combo is the way to go and I can’t imagine it getting any better than this. It’s super peanut-y in the way only homemade peanut butter can be, sweet and smooth in that white chocolate way, and with the slightest amount of crunch and salt from the pretzels. You can play with the amount of pretzels and white chocolate to get the salty-sweet ratio you like best, and you can mix the pretzels as much as you want. I like leaving them chunky so you get a bit of crunch, but you can process them into oblivion if that’s what you’re into.
If you hate white chocolate, you can definitely substitute dark or milk chocolate here. It’ll still be wildly delicious. Mmm, jar these up, give them as gifts, and everyone will love you! Or hoard it all for yourself and smear it on toast for a delicious breakfast. The first time I made it, I only let myself have a tiny bit at a time because I wanted to preserve it for as long as possible at school where I couldn’t make more. Now, I’m home, and ready for school this year, this time with three jars to bring instead of one. I’m so ready.
Hope you’re enjoying chocolate week! If you just stumbled upon Bakerita, here’s what you’ve missed so far this week!
Day 1: The Baked Brownie
- 3 cups roasted, unsalted peanuts
- 6 oz. high quality white chocolate, melted
- 1 cup pretzels
- Place the peanuts in the food processor for about 5-7 minutes or until the mixture is completely smooth (it will go through stages, such as powdery, paste-y, and then turn into a big ball. Don't worry, as the oils are released it will continue to break down until it gets creamy and delicious!). Scrape down every 2-3 minutes or as necessary.
- Once the mixture is at the right consistency, add in the melted chocolate. Process until combined. Add pretzels and pulse until desired consistency is reached. Place in sterilized jars and refrigerate for up to 2 months, or keep at room temperature for up to 2 weeks.