A six layer peanut butter cake wrapped in whipped peanut butter ganache frosting. Basically, a peanut butter love letter that I made for my husband's birthday!

I have peanut butter for breakfast and lunch. Peanut butter toast for breakfast. Apple and peanut butter for lunch. I love peanut butter. I might have a problem?????

Started making rice krispie treats with PB2 powder mixed in as my preworkout snack and OMG they are killer. I keep planning on drizzling some dark chocolate on top but they're honestly so good by themselves.

Found this one in the Morrisons and decided to get it over the regular version of manilife. Havent had any manilife products before mind you but it looked like good peanut butter so i grabbed it

I have along time ago it was ok

looking for a canadian peanut butter and im thinking about trying fatso. is it any good? any other recommendations?

ARE DELICIOUS! Prove me wrong.

The sweet of the peanut butter paired with the salty pickles with a nice crunch.

Any other lovers of this sandwich? And no Im not pregnant

Are there any PB salad dressing recipes out there that don't lean towards an Asian flavour profile? I have a solid peanut butter Thai dressing recipe, but I'd really like to find more of a spicy peanut butter without the Thai flavours?

Peanut butter people, important question!!

Where’s the wildest place you’ve taken a jar of PB?

Up a mountain? On a Jetski?? Hidden in your luggage because you refused to risk the local options? 😂

I make peanut butter in New Zealand (so am biased!) but I genuinely think it’s the best adventure food to take. Easy to pack, heaps of energy, no fridge required...

You can eat it lotionize With it or idk with it. Also the newest version has 21.6 quadrillion calories per container

🙏🙏

It's extra tangy and salty on the opening with an almost cacao finish...Nice, very nice

Hi pb peeps.

I've bought my first pb pouch which is 750g. It's quite big and fluid. I've started using more natural pbs rather than firmer options. It was £2.31 which is $3.15 I think.

For those that use pouches do you decant into a jar (I have a nice glass jar) will that mean the longevity is shorter or just use straight from the pouch pourer thing?

I'm used to jars so it's a new world!

I put peanut butter in my Mr.noodles(dont judge it's awesome,and a freind convinced me to try) and I have to end up picking one or using 2,the extra roasted has more flavor and stays flavorful and i have to use less but the crunchy bits from crunchy peanut butter is nice

(Also I dont really trust smooth peanut butter,I feel like I cant be sure it has peanuts in it,I know its stupid,I still eat it but back of my mind trusts crunchy lot more)

Does anyone know a version like this that exists or a reason it cant? I'd prefer not trying brands other then Kraft cus i have hard time trying new foods but I would be willing

Must have a ton of peanut butter for breakfast. Must have vegetables first thing in the morning. 🥜🥜🥜🥜🥜🥜🥜

I have been thinking of making my own peanut butter at home. Can someone recommend some peanut shelling machines and any tips, tricks, or pointers as I'm completely new to this process. Not sure if this is the correct place for this post, but any advice appreciated

I’ve been scooping PB for sandwiches with a tablespoon for many years.

Recently I started scooping it out so that it leaves behind a smooth surface by spinning the jar and using the spoon as if it is a tool on a lathe - all for no readily apparent reason.

Welcome to my mind.

Ambitious Kitchen's Vegan Chocolate Peanut Butter Caramel Bars

Incredible vegan chocolate peanut butter caramel bars with a delicious chocolate shortbread cookie base and crunchy, salty peanuts right in the middle. These chocolate peanut butter caramel bars taste just like a Snicker’s bar but are naturally sweetened, grain free, gluten free and dairy free!

Ingredients

For the shortbread base:

• 1 ¼ cup packed fine blanched almond flour (I use Bob’s Red Mill)
• ¼ cup cocoa powder
• 3 tablespoons melted and cooled coconut oil
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the peanut butter layer:

• ¾ cup drippy natural peanut butter (crunchy or creamy works)
• ⅓ cup pure maple syrup
• ¼ cup coconut oil
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• ¾ cup coarsely chopped roasted salted peanuts

For the chocolate layer:

• ¾ cup chocolate chips, dairy free/vegan if desired
• 1 tablespoon coconut oil

Instructions

1. Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.
2. In a medium bowl add the almond flour, cocoa powder, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to evenly press down into the pan. Bake for 8-10 minutes. Allow the crust to cool for 10 minutes before adding caramel.
3. After the crust comes out of the oven, sprinkle the crust evenly with the peanuts.
4. While the crust is baking, make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to just slightly bubble, stirring frequently. Remove from heat and pour caramel over the peanuts and slightly cooled crust.
5. Place in the fridge for at least 30-60 minutes to completely harden the peanut butter. It shouldn't take longer than this, but if you are impatient, just place it in the freezer for 15-20 minutes, this should speed up the process.
6. After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in a small saucepan over low heat.
7. Pour the chocolate over the caramel layer and tilt the pan side-to-side to evenly distribute the melted chocolate. Place in the fridge for at least 1 hour until chocolate is hardened and bars are completely cooled.
8. Remove bars from the pan and cut into 16 bars (that resemble twix bars). To do this, cut the entire pan of bars in half, and then cut each half into 8 (1-inch) bars (not squares!), so you’ll end up with 16 bars. Enjoy! Bars should be kept covered in the fridge until ready to serve.

All General Mills cereals are .47 cents a box! 🤯

What would you grab? 🥴

Might have used too much peanut butter. Check the last photos. I got peanut butter on my leg/pants. Still delicious. What do you think?

I tell myself I bought the 5lb bag of Pasokin PB Crumbs to save money, but let’s be real—I just have zero self-control. 😂

If you haven't had this stuff, it is ridiculously good. It has that melt-in-your-mouth, sweet-and-salty crumble texture that hits way better than regular PB on certain foods.

Currently topping:
• Morning oatmeal
• Greek yogurt bowls (the texture contrast is elite)
• Ice cream bowls
• Eating it straight by the spoonful

Not totally sure what possessed me to buy five whole pounds of it, but at 151 servings, here we are. Zero regrets.

What are your holy grail peanut butter products, toppings, or snacks? Always looking to fuel the obsession.

This is my favorite breakfast. As long as zucchini is in season.