Oreo Peanut Butter

By DreiFromBK

I made graham cracker butter in the past, and it was grainy, so I was worried about this Oreo Peanut Butter, but I needn’t have worried. The peanuts do something magical to the Oreos. It’s smooth and rich, just like a regular natural peanut butter. But there was no stirring needed – it stayed thick, probably because I didn’t add any oil to the mixture.

It was amazing on graham crackers. And on leftover pie crust chips. And on a spoon.

I also ate it on toast for breakfast and dipped apples in it for an after workout snack.

I’m not asking my trainer, but I bet he’ll totally approve it. I mean, it’s homemade peanut butter which means it’s healthy.

Ingredients

• 1 1/2 cups honey roasted peanuts
• 10 Oreos

Details

Adapted from crazyforcrust.com

Preparation

Step 1

Place peanuts and Oreos in a food processor and run continuously until butter forms. Time will vary depending on your food processors age and speed. Mine took about 4 minutes to reach a creamy, buttery consistency. If your processor is older, or starts to feel hot during processing, stop the machine and let it rest a few minutes before continuing.
Serve on toast, as a dip, or with a spoon.
If your mixture is too thick, you can add vegetable oil (about 1 tablespoon) to thin it.