Yield: 3 cups

Chocolate Chip Peanut Butter

Ingredients

2 1/2 cups dry roasted peanuts
1 - 2 tablespoons vegetable oil
1 teaspoon salt, to taste
1/2 cup semi-sweet chilled chocolate chips (mini or regular)

Instructions

Put chocolate chips in the freezer for about an hour or until cold.
Add oil to blender or food processor. Add the peanuts.
Blend until smooth. Start on low and then increase the speed to high.
Slowly add remaining peanuts and blend until desired consistency.
Add 1 teaspoon of salt and blend thoroughly.
Add more salt as desired a little at a time.
Pour in airtight container.
Fold in the chilled chocolate chips. If you want chocolate swirls, stir in some room-temperature chocolate chips. The warm peanut butter will melt the chocolate. The more you stir, the more they will melt and swirl.
Refrigerate the peanut butter until it is firm. In the first two hours of chilling, gently fold the chocolate chips up from the bottom of the container every now and then. Stir as little as possible.
Store this chocolate peanut butter in the refrigerator in an airtight container. Enjoy!

Notes

You can also use dark chocolate chips.

You can use raw peanuts instead of roasted if you want.

I like the taste of Kosher salt best.

When using a Vita-mixer, use tamper through lid opening and push the peanuts down towards the blades.

When using a regular blender (needs to be strong enough to blend nuts) stop periodically and scrape the peanut butter down the sides to help it along.

You can also use a food processor.

If using salted peanuts, reduce the salt to taste.

This peanut butter will stay fresh at least a month in the refrigerator.

See a cooking demonstration of this Chocolate Chip Peanut Butter recipe on the Cooking Lessons for Dad YouTube channel.

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Chocolate Chip Peanut Butter