Peanut Butter "Nutella" · GF (2 1/2 cups)
This is for Ashley and Mardi, who asked to see my recipe when I said I’d invented peanut butter Nutella. (This all went down on twitter; follow me @thebravetart if you’d like to jump in on the discussion.)
We haven’t had a photo shoot for it, or blogged it properly, so all I have is this Instagram. Sorry. This recipe is based on my "Nutella" recipe, swapping hazelnuts for peanuts and chocolate for peanut butter.
For complete instructions on how to turn this into a batch of Homemade Reese's Cups click the link.
Holy crap, it’s magnificent..
Peanut Butter Nutella
1 vanilla bean, split and scraped, bean minced (directions below)
3 1/2 ounces water
7 1/2 ounces sugar
3 ounces corn syrup or honey
1 1/2 ounces butter (you may omit the butter for vegan/lactose free)
5 ounces peanuts
10 1/2 ounces creamy peanut butter, natural or commercial, your call.
1/2 ounce vanilla extract
1 or 2 ounces peanut or coconut oil
Lightly grease a sheet pan with butter and set aside.
To prepare the vanilla bean, split it in half and scrape; add the bean paste into the sugar. Now, cut the bean halves in half, lengthwise. Now mince these four strips as finely as you can. Rub your vanilla coated fingers in the sugar to “clean” your fingertips without wasting the vanilla
Combine the water, sugar and vanilla bean paste, corn syrup, butter, and minced vanilla bean in a sauce pot. Turn the heat to medium and stir gently while heating to dissolve the sugar. Once the mixture starts to boil, stop stirring and let it carry on, undisturbed.
Cook until the mixture has a pale golden color, about 300° on a candy thermometer.
Shut off the heat, add in the peanuts and stir thoroughly. Pour the mixture onto the sheet pan and spread it out with your spatula. Compared to the average batch of nut-brittle, there are a lot of nuts and not so much brittle. So the mixture will seem quite thick, but that is fine.
When the brittle has cooled completely, chop it roughly with a knife to make it a little more manageable for your food processor. Take care if you break it up with your hands. I’ve actually cut myself pretty badly before with a sharp piece of brittle. (Brutal brittle!)
Put about half the brittle in the food processor and begin pulsing to chop it into smaller bits. Add the rest of the brittle in, pulsing the blade all the while, and then just let the processor run until it begins to form a paste.
Shut off the processor, add the peanut butter then replace the lid and continue to run until the mixture is homogeneous. Then, with the mixer still running, slowly drizzle in the vanilla and oil.
If you’re anything like me, you will immediately begin dipping any available food stuffs into the mixture, baguette being the first and best option. Bananas second. Followed by pretty much anything. Once you’ve had your fill, transfer the mixture to jars. You’ll have about 5 cups, depending on how hard you snacked first.
Store at room temperature for up to two weeks. Refrigerate or freeze indefinitely.
I made chocolate slabs pictured above by covering a cookie sheet in 14 ounces of milk chocolate, refrigerating it until hard, and filling with a layer of the peanut butter mixture. Then I topped it with 14 ounces of dark chocolate. Once the chocolate set up, I cut it into slabs.
Aug 03, 2011 · 10:49 AM
What a fantastic idea, these look incredible!!
· Kelly · http://www.eat-yourself-skinny.com
Aug 03, 2011 · 10:55 AM
WOW!! That is incredible! I am seriously droooooling right now. Amazing…
· RavieNomNoms · http://ravienomnoms.com
Aug 03, 2011 · 1:23 PM
Thanks, can’t wait to give this a whirl.
· KitchenCru · http://www.KitchenCru.biz
Aug 03, 2011 · 4:33 PM
What a sweet indulgence here-genius idea! Yum-buzz buzz!
· flourtrader · http://flourtrader.blogspot.com
Aug 03, 2011 · 4:52 PM
Brutal brittle…so cute. This dessert would be disturbingly addictive.
· briarrose · http://flourdusted.blogspot.com/
Aug 03, 2011 · 5:56 PM
@Kelly, thanks! I know, right? It’s so simple, I don’t know how it’s not already some sort of “thing.” And, um, can you imagine the PB&J’s you could have with this stuff?!
@RavieNomNoms, here’s a napkin, dear.
@KitchenCru, dude, it would be so good on a bagel….Or is that wrong of me?
@flourtrader, thanks for the buzzin’.
@briarrose, haha. That stuff is sharp!
Aug 03, 2011 · 9:06 PM
Hot. So frapping hot.
· Parsley Sage · http://psdeepdish.blogspot.com
Aug 04, 2011 · 8:13 PM
@Parsley Sage, I have found a hundred thousand shameful new ways to eat a Reese’s thanks to this stuff…
Aug 09, 2011 · 7:22 AM
Looks amazing to me! I would like to have some right now!
· Emily @ Life on Food · http://lifeonfood.blogspot.com/
Aug 09, 2011 · 10:45 AM
@Emily, thank you! We just did a proper photo shoot for these, so even better photos are coming soon!
Jul 23, 2012 · 10:51 PM
@O, all the chocolate I use comes in via the restaurant of course, but Chocosphere is a great online resource for ordering chocolates, despite the 1993 Geocities vibe… Also many stores like Whole Foods or your local coop will sell chocolate in bulk, often in or near the cheese department (go figure). Hope that helps!
Apr 02, 2013 · 7:28 PM
Hi! So…I have a lot of leftover pb nutella from making peanut butter eggs. Do you think that I can substitute this for the peanut butter in chocolate chip peanut butter cookies? If so, how should I cut down on the sugar?
While we are at it, do you have a good peanut butter cookie recipe?
Apr 03, 2013 · 9:12 AM
Hi Sara! I’m actually not sure if that substitution would work, but I think it would be worth a shot. The excess sugar in the “Nutella” may mean you should cut back on the sugar in the cookie recipe a touch to balance it back out. I’d love to hear how it turns out if you give it a try!!
I don’t have a peanut butter cookie recipe on my blog, but it something that will definitely be included in my book when it comes out next year. I know that’s a long time to wait for a cookie, lol!!