Monday, August 12, 2013

Teddy Graham Toffee Peanut Butter

I'm starting to think you can add close to anything with peanuts in a food processor and you'll get something delish.  Case in point, these Teddy Grahams.  It almost became a sort of peanut butter and cookie butter hybrid.  A lovely sweetness and a dose of peanut buttery heartiness.  

And this is definitely a "straight off the spoon" situation.  Just don't even bother with crackers or bread or sliced apples.  It doesn't need the bells and whistles guys.  That might also be the only time I'll refer to crackers and apples as "bells and whistles." 

Unrelated to peanut butter and bells and whistles, America's Next Top Model started again last week and maybe I'm the only person left who watches it?  Probably but I just can't quit it.  It's a little bit like something I love to hate.  I find it entertaining in ways I don't think it's designed to be.  Namely, Tyra Banks is just... impossible to describe.  It's like she just wants to be amazing at you.  And the show has so much hysterical crying.  And "smizing" obvi.  It's just too much.   The perfect amount of too much.   
I'm glad we had a chance to talk about that.   It can't always be about just Teddy Graham Peanut Butter.     Except right now it is.  

Here's the recipe!

Teddy Graham Toffee Peanut Butter

2 cups honey roasted peanuts
1 cup chocolate chip Teddy Grahams
1/3 cup chocolate covered toffee bits

1.  In the bowl of a food processor, place peanuts and Teddy Grahams.  Run processor until "butter" forms.  For newer processors, this may take 2 minutes or up to 5 minutes for older processors.  The consistency should be creamy and buttery.  If you think your processor is getting too hot, stop the machine and resume processing once it's cooled down.  
2.  Once you've achieved butter, fold in toffee bits.  Scoop butter into an airtight container and store in the refrigerator.  


Recipe inspired by Crazy for Crust

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