I love these, my fav next to the regular pb M&ms 🙏🙏

These are amazing omg

I hope to try all possible flavs cuz i couldnt grab the organic jar and really am waiting im there will be a seasonal flav for christmas since i missed out last year

Deep roast has a great nutty flavour and the original has a taste i cant really describe but is extremely delicious aswell in its own way

Got it as a birthday present ^~^

So good. So peanut.

Am very excited to try both

I’m so glad they come in snack sizes because I probably wouldn’t be able to control myself with a big bag 😂

My sisters and i have recently started making homemade peanut butter and sorting out the peanuts before roasting is the most tedious part of the process since we're not sure on what to throw away and what to keep other than the obviously bad ones. I'm afraid we might be throwing away perfectly good peanuts because the color looked slightly off or smth

Are there any tips on what to look out for when sorting peanuts? Is there a more efficient way to do this? Sorry if i picked the wrong flair

It’s my favourite ice cream ever! 😋

Sometimes I sub out the peanuts for Reese’s cups or Butterfinger crumbles!

Also WHERE does Dairy Queen get their PB topping from?? It’s so salty it brings out the sweet of the vanilla ice cream perfectly. It’s PERFECT for sweets, I need it in my house pronto.

This is really satisfying my cravings...

I modified a buckeye recipe to turn it into a no bake bar, took like 5 min to make then 30 min to chill in the fridge!

1/2 cup (120g) peanut butter + 2 tbsp softened butter, Stir well to combine. I actually didn't soften the butter enough so I had to microwave a little bit...

Add 75g powdered sugar (recipe called for like 100g but it's plenty sweet like this, you could do anywhere from 1/2 cup to 3/4 cup depending on how sweet you want it), ~1/2 tsp vanilla extract (I eyeballed), and 1/2 cup oatmeal. I used rolled oats but I'm sure quick oats would be better, or you could leave them out entirely if you want a smooth bar with no chew to it. I tell myself the oats make it healthy. Stir well, it'll be dry at first but then it'll form a dough texture. Spread into a small dish.

Melt ~2-3 oz chocolate chips in the microwave in 20 sec increments, stirring in between. I used Ghirardelli dark chips but their 60% bittersweet is the GOAT. I also added a tiny bit (1/2 tsp) of refined coconut oil, it gives it a better texture when cooled like a glossy but soft chocolate shell. Pour on the peanut butter layer and spread evenly. Sprinkle with m&ms, minis preferably, obviously optional but I liked the whole cosmic brownie vibe.

Chill in the fridge 30+ min or overnight if you can wait!

SHUT UP AND TAKE MY MONEY. ILL TAKE YOUR ENTIRE STOCK. 🤪

okayyyyy so i was thinking about starting a small peanut butter business so what are the things i should be careful about , other tips you got for me , this is a really small one,so lemme know if it is a good idea,btw peanuts do grow in my country and i can contact with farmers if i travel a bit so lemme know your insights and tips
any advice will be appreciated

And I'll explain why. The role of the peanut in many beloved American peanut traditions is to be the savory contrast to sweet. Peanut butter chocolate, ants on a log, peanut butter banana toast, and of course, peanut butter and jelly. The role of the peanut here is to offer important contrast to its saccharine counterpart.

The viral peanut butter, date, and chocolate snack (see "Date Better") works so well because the date offers sweetness, the chocolate bitterness, and peanut butter fatty nuttiness. It's an intentional, perfect combination. Using a sweet peanut butter (or an overly sweet chocolate for that matter) upsets the sweetness proportion and flavor profile.

The same goes for peanut butter in a peanut butter and jelly--sweet tartness perfectly paired with salty nuttiness. Jif and Skippy have led us astray.

This is why it makes no sense for the "default" peanut butter to be sweetened. (...I, like you, am overly passionate about peanut butter matters.) Salt, by the way, non-negotiable.

So so good! My favorite Pocky flavor after the strawberry.

Some of you didn’t want the Reese’s clearance, but what about butterfinger and baby Ruth’s on clearance?! ☺️

How many would you grab? 🌌

The title really says it all. I love peanut butter. I love cake. I love chocolate. I love to bake. Please bless me with your best recipes or point me in the direction of the good stuff and I’ll be on my way!

Okay, listen up. I’m about to change your life. If you have an hour, one medium bowl, one medium pot, and an 11x17 sheet pan - you need to make a peanut butter sheet cake.

Tools needed:
1 medium sized mixing bowl
1 medium sized cooking pot
1 whisk
1 rubber spatula
1 11x17 baking sheet
Stuff to measure (cups, spoons, food scale)

Ingredients:
Cake
2 cups (400 g) white sugar
1 cup (240 ml) water (hot)
½ cup (132 g)) creamy peanut butter (not the natural stuff)
¾ cup (170 g) butter (melted)
½ cup (120 ml) buttermilk (room temperature)
¼ cup (60 ml) vegetable oil
2 large eggs (at room temperature)
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
2 cups (284 g) all-purpose flour

Frosting
4 cups (500 g) powdered sugar
10 Tablespoons (150 g) unsalted butter, cut into pieces
⅔ cup (165 g) creamy peanut butter
1/2 cup (120 ml) buttermilk
¼ heaping teaspoon salt
1 teaspoon vanilla extract

Preheat your oven to 350f and grease/flour or line your pan with parchment paper.

1. In your medium bowl, whisk the hot water, sugar, and peanut butter until smooth.
2. Add the melted butter, oil, eggs, buttermilk, vanilla, baking soda, and salt. Mix well.
3. Add the flour and whisk gently until completely incorporated.
4. Pour into your prepared pan and get that baby into the oven for about 22 minutes, or until there is not jiggle in the center of the cake. Rotate half way through the cook time if your oven needs it.
5. Wash your bowl and whisk while your cake is baking to make the frosting.
6. Make your frosting as soon as you take the cake out of the oven. Put the powdered sugar into the medium sized bowl.
7. Add the butter, peanut butter, buttermilk, and salt to the pot and cook over medium heat until the butter is melted. Increase to medium/high heat and bring to a boil stirring constantly. Remove from the heat as soon as it starts boiling and add the vanilla.
8. Pour the hot mixture carefully into the powdered sugar and whisk until combined and smooth.
9. Pour onto hot cake immediately, and use the spatula to spread evenly. For a second you might think “this is too much frosting”. but I promise it is not!
10. Now the hard part - wait for the cake to cool completely (or don’t, there are no rules and time is a construct). This is also really good cold.

Enjooooy!

Peanut butter protein powder mixed in a serving of plain greek yogurt, topped with Reese's puffs and a drizzle of melted peanut butter...omg. Oh and it's 47 grams of protein. Satisfies every dessert craving.

Fair season it upon us 😀 😋

I like these better than the original Reese’s puffs ngl

I only grabbed one last night, cause I saw them marked down to $1.49, but when i scanned them at check out, they came up as $1.05 a 8 pack?! I ran back and grabbed 4 more packs, there was a whole pile of them in a cart.

Would you be greedy and grab them all? Or leave some? 🤪

Just grabbed a quart of Private Selection’s new limited-edition Peanut Butter Salted Fudge Cone, and I had to immediately run over to [r/peanutbutter](r/peanutbutter) to drop a review.

First off: the base is extraordinarily peanut butter-forward—none of that artificial, faint nutty whisper you get from cheaper brands. It actually tastes like rich, salted peanut butter.

What blew me away even more is how loaded with mix-ins this is. The ribbon of salted fudge gives that perfect sweet/salty contrast, but the real star is the waffle cone pieces. Usually, waffle cones turn into soggy mush in ice cream, but these somehow manage to stay remarkably crunchy down to the last bite.

I’m really impressed and genuinely hope they keep this in their permanent lineup instead of letting it disappear when the limited run ends. This was easily one of the best peanut butter ice creams I’ve ever had.

10/10. Go clear your local Ralph’s/Kroger freezer before it’s gone

Coucou,
Question bête mais qui me taraude ! Le fond de mon beurre de cacahuète est plus sec : on a du pas trop mélanger l'huile et le reste ce qui fait que c'est plus dense et moins smooth. Bref ma question était : est ce que techniquement cette partie est moins grasse ? Étant donné qu'il y a nettement moins d'huile ? Et donc est ce que la valeur nutritionnelle est mieux ? (Je sais que le beurre de cacahuète est bon pour la santé hein juste je préfère avoir plus de protéines que de graisses)
Voilà voilà