Name: Peanutella
Prep time: 10 min
Ingredients: 200g milk chocolate, I use Cadbury’s; 200g smooth peanut butter; 1 tablespoon olive oil; 25g icing sugar; 10g unsweetened cocoa; 1 teaspoon vanilla extract; ¼ teaspoon fine salt

Jump to Recipe

Peanutella – salted chocolate peanut spread, bursting with smooth chocolate, creamy peanuts, hints of sweet vanilla and a salty kick in the tail! Delicious on fresh bread or toast, on pancakes, over ice cream or on a banana split. But honestly, sometimes that takes too long. Just open the jar and dive in with a spoon!!

If you love the classic chocolate and peanut combination, then you are seriously going to love this quick and easy take on peanut Nutella. It is dangerously delicious: you can literally whisk or blend this excellent spread in minutes. Very handy if you have a peanut chocolate craving; plus, it also makes an absolutely fabulous home-made gift.

I love mine on toast or bread with an extra spoonful of peanut butter and some sea salt flakes – unbelievably good!

**Peanutella with extra peanut butter and sea salt – so good!**

How to make Peanutella

Collect all your ingredients together:

milk chocolate, I use Cadbury’s
smooth peanut butter
olive oil
icing sugar
unsweetened cocoa
vanilla extract
fine salt

Now whip it up!

Chop the chocolate and place in a microwave safe bowl. Melt in a microwave or bain marie and mix until smooth. (See Recipe Notes for details.)
Transfer to a blender or food processor with the remaining ingredients and blitz until thoroughly mixed and smooth.
Alternatively, melt the chocolate in a mixing bowl and add the remaining ingredients. Beat with an electric whisk, until smooth.
Transfer to sterilised jar(s) and seal well.
Keeps well at room temperature, for up to a month.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Peanutella

Peanutella – salted chocolate peanut spread, bursting with smooth chocolate, creamy peanuts, a salty kick and hints of sweet vanilla. Delicious on fresh bread or toast, on pancakes, over ice cream or on a banana split. But honestly, sometimes that takes too long! Just open the jar and dive in with a spoon!! If you love the classic chocolate and peanut combination, then you are seriously going to love this quick and easy take on peanut Nutella.

Course Condiment

Keyword cheese spread, Chocolate, peanut butter

Prep Time 10 minutes

Author Susan

Ingredients

200g milk chocolate, I use Cadbury’s
200g smooth peanut butter
1 tablespoon olive oil
25g icing sugar
10g unsweetened cocoa
1 teaspoon vanilla extract
¼ teaspoon fine salt

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Chop the chocolate and place in a microwave safe bowl. Melt in a microwave or bain marie and mix until smooth. (See Recipe Notes for details.)
Transfer to a blender or food processor with the remaining ingredients and blitz until thoroughly mixed and smooth.
Alternatively, melt the chocolate in a mixing bowl and add the remaining ingredients. Beat with an electric whisk, until smooth.
Transfer to sterilised jar(s) and seal well. (See below for details on sterilising jam jars.)
Keeps well at room temperature, for up to a month.

Recipe Notes

Equipment

Kitchen scales and measuring spoons
Large microwave safe jug or heatproof bowl
Food processor/blender or electric whisk and mixing bowl
2 x 300g sterilised jam jars

How to sterilise jam jars:

Wash the jam jars and lids in hot water, place on a baking tray and put in a cold oven. (NB Make sure you are using metal lids, plastic will melt.)
Turn the oven on to Fan Oven 140°C/160°C/325°F/Gas 3.
Leave the jars in the oven for 20 minutes. They are now sterilised. Obviously they will be very hot, so be very careful.
Cool the jars before adding Peanutella.

Be very careful melting the chocolate. Chocolate can be very difficult to work with. You can overheat it very easily and the mixture will go grainy. When this happens, there is no way to resolve it I’m afraid!

Microwave: I give the chocolate a minute in the microwave, take it out and stir it well, then let it sit for a few minutes to see if it continues melting sufficiently to melt all the chocolate. If not, I then continue with the microwave but in 10 – 15 second bursts, stirring well in between each post.

Bain Marie: if you do not have a microwave, put the chocolate in a heatproof bowl over a saucepan of gently simmering water. Do not let the base of the bowl touch the water. Heat until the chocolate and butter are very nearly melted, then take it off the heat and take the bowl off the saucepan. Be very careful not to burn yourself as the bowl will be hot and steam will escape from the saucepan. Allow the mixture to sit for a few minutes for the residual heat to melt the remainder of the mixture. Again, be careful not to over-heat.