Peanut Butter Chips

 Peanut Butter Chips

Recently, I was extremely pleased with myself when I made homemade cinnamon baking chips; little explosions of cinnamony-deliciousness.

Encouraged by the cinnamon chip success, even more recently, I made these peanut butter chips. Since I’m all about DIY in the world of culinary experiences, I thought that these little baking chips would be a fun and cost-effective endeavour. Why spend $3.50 on a bag of generic pb chips when you can make your own for 25 cents? Oh, and it’s hard to overlook the fact that they are just so darned cute.

I found a quick note on how to make peanut butter chips at the end of a muffin recipe that had caught my eye. I immediately popped up off the couch and bee-lined to the kitchen to give ‘em a whirl.

They are sort of rustic looking and, much like snowflakes, they all take on their own unique form, but that’s part of the fun. I mixed up the ingredients, scooped the mixture into a ziploc bag, cut a small hole at the corner, and piped out these adorable little chips. I piped them directly onto parchment paper (waxed would also work well), threw them into the freezer to let them set up, and then kept them in an airtight container in the freezer until I was ready to use them. If you leave them at room temperature, they’ll become too soft; they need to stay frozen until the last possible moment.

These are delicious when mixed into chocolate brownies, when exchanged for the raspberries in this chocolate oatmeal, in peanut butter muffins,…endless possibilities.

Although they are far from being as perfect as commercial baking chips, it is these very imperfections that make them such a delight.

 Peanut Butter Chips

Peanut Butter Chips

Adapted from Top with Cinnamon

Ingredients
2 Tbsp peanut butter
3-4 tsp powdered sugar
1 tsp-1Tbsp milk
1/2 tsp vanilla

Directions
1. Mix all of the ingredients in a small bowl, starting with only 1 tsp milk. Stir until well combined. Add more milk, 1 tsp at a time, until your mixture has reached a smooth consistency.
2. Scoop your mixture into a ziploc (with a small hole cut in the corner) or a piping bag outfitted with a small round tip.
3. Pipe little chips onto parchment or waxed paper and place in the freezer until firm.
4. Transfer into an airtight container and store in the freezer until the very moment that you are ready to use them.

 Peanut Butter Chips

I found myself eating little handfuls of these, straight from the freezer…apparently, that’s the type of person that I have become…

How about some:
1. Homemade cinnamon baking chips
2. Healthy homemade chocolate chips 

  • http://SuperKitchenMachine.com ThermomixBlogger Helene

    Wow Alison… I love the type of person you have become. So honest. I’m not sure I could admit to eating these by the handful, though eat them I would.

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      Funny! My only saving grace is that I only sneak itty-bitty handfuls at a time. Is a little-handful an oxymoron?

  • http://enmienredadera.blogspot.com Paula

    I usually eat handfuls of these, straight from the bag… And I have to say that here it’s not easy to find these, and they’re a little expensive. So I’m really grateful to find this recipe. I’ve to try it now!!!
    Great idea! Thanks!

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      Awesome!!!! :) But, as I said, keep ‘em in the freezer until you are ready to use them. Otherwise they’ll soften much too much. Enjoy!

  • http://adessertdiet.com Qi Ting @ A Dessert Diet

    Oh my! I’ve been looking for this recipe for ages! Peanut butter chips are not available where I live so thank you so so so much!

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      I hope that they work for you :)

  • http://rebekahsfamilyfoodandfun.blogspot.com Rebekah

    What a great idea! How much (measurement wise) would you say you got from this recipe?

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      Thanks!! These amount yielded 1/2 cup of chips. It could, most certainly, be scaled up.

  • mrsduby

    brilliant !!!!!!!!!!!!! i am totally going to make these …

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      *love*

  • http://www.texanerin.com Erin @ Texanerin Baking

    Thank you so much for this recipe! I live in Germany where they definitely don’t have peanut butter chips. I brought some with me once but I never use them because I fear I have to ration them for ages and ages. I’m sure they expired a year or two ago. Now I can use them now that I have this recipe! One question, though. Do they keep their form at all after being baked? It’s kind of hard to tell by the source’s picture. Thanks again. :)

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      Hi Erin :)
      I have used them in a few different things, and have been pleased with the result. They are definitely not as substantial or as forgiving as commercial products, but they held their own fairly well when baked.
      I love the fact that you’ve been hoarding your little stash.
      I hope that this works out well for you!

    • Jes

      I know just what you mean! I live in Africa, so lots of hoarding and saving things up and then finding it’s out of date… But also LOTS of peanuts and freshly-made natural pnb here. I had double pnb cookies for the first time today and just had to find out (via a friend in England who tried making butterscotch chips for the first time today!) how to get hold of pnb chips. She told me this link – wonderful!

  • http://www.texanerin.com Erin @ Texanerin Baking

    Thanks a bunch! As long as they taste good, I guess it doesn’t matter. I’ll let you know how they work out. :)

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      Awesome! Please do :)

  • http://www.unionstreeteats.com Union Street Eats

    I had no idea this was so easy to do! I can’t wait to experiment with lots of different flavor combos! Thanks!

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      I totally agree! It’s the beginning of a long love affair…

  • Alex

    Thank you for this posting this. I was looking to make my own because it us hard to get ones that arent made with hydrogenated oil. I cant wait to try these!

  • Jamie McGuire

    These taste great. They’ve been in the freezer overnight, but I don’t think they are firm enough to transfer into a container in the freezer. What could I have done wrong?

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      Hi! I am so glad to hear that you tried the recipe :)
      Perhaps a bit too much milk?
      They never become totally solidified like traditional baking chips, but they should set up enough in the freezer to be able to keep them in a container after they have originally been frozen into shape…
      They ARE tasty little buggers.

  • Annabelle

    Thank you so much ! You litterally saved me from bankruptcy lol
    Living in France you can find peanut butter chips but they cost an arm and a leg !
    Thanks to you I’ll be able to continue baking my famous peanut butter chip cookies !

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