DIY Peanut Butter Chips

DIY PB Chips! Great for baking, snacking or melting into hot beverages!

By now you know I have a mild obsession with peanut butter. But this takes it to a whole new level. I’ve found a way to make peanut butter a melt-in-your-mouth baking chip! Three high fives for this much-needed discovery.

Peanut Butter Chips

It’s a given, but the magic starts with peanut butter. Then for sweetness and texture we add agave nectar and powdered sugar. And lastly, to thin it out and help it firm up and keep a “chip” shape, melted coconut oil.

DIY Peanut Butter Chips!DIY Peanut Butter Chips! minimalistbaker.comMixy, mixy mixy time, then pour baby pour.

DIY-Peanut-Butter-Chips!Homemade Peanut Butter Chips Recipe!

Next? Pop it in the freezer – the longer the better. But impatient minds will be happy to know that I tested it at 30 minutes and, although it was more prone to softening while cutting, it did work! You’re basically just looking for a very firm sheet that can be easily cut and broken into chips.

DIY Peanut Butter Chips for baking! 4 ingredients, no baking required, keep in the freezer for months!DIY PB Chips! 4 Ingredients, keep in the freezer for months, great for baking!

Now, these chips are not like regular baking chips, which contain preservatives and additives to help them keep their pure shape when baking.

These will soften up a bit more during baking. But the flavor is there 100%. Trust me, I have a cookie recipe featuring these bad boys coming up soon that showcases their peanut buttery glory.

DIY PB CHIPS! Add to cookies, cakes, quick breads, and more! minimalistbaker.com #vegan #glutenfree

Another difference? You’ve gotta keep these in the freezer to help them stay fresh and keep their shape.

“Boo hoo, that’s a bummer,” you say. Well, I say the benefit of this fragile handling and care is that you get vegan, gluten free baking chips that are made from four simple ingredients and are additive- and preservative-free! That’s a pretty fair trade-off, no?

DIY PB CHIPS! minimalistbaker.com #vegan #glutenfree

So what can you add these chips to? I’m glad you asked…

Cakes
Cookies
Quick breads
Muffins
Ice creams
Sundaes
Waffles
Pancakes

You name it, these will do the trick! Have fun friends!

DIY PB Chips | minimalistbaker.com4 Ingredient DIY Peanut Butter Chips for baking! Add to cookies, cakes, quick breads, hot beverages and more!

5.0 from 10 reviews
DIY Peanut Butter Chips
 
Prep time
Total time
 
4 Ingredient DIY Peanut Butter Chips - perfect for adding to baked goods or eating straight out of the bag.
Author:
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: ~ 2 cups
Ingredients
  • 1 cup salted, creamy natural peanut butter (i love Trader Joe’s brand)
  • 2.5 Tbsp powdered sugar
  • 1.5 Tbsp agave nectar, maple syrup (or honey if not vegan)
  • 1/3 cup coconut oil, melted
Instructions
  1. Place a sheet of parchment paper on a rectangular baking pan. Set aside.
  2. Add peanut butter, powdered sugar and agave and stir.
  3. Add coconut oil and mix until thoroughly combined. It should be thin and pourable.
  4. Pour mixture onto parchment lined baking sheet and spread with a spatula or spoon until uniformly thin. You don't want it too thick in any one area, so try your best to make sure it's even.
  5. Pop in the freezer until very firm - at least 30 minutes, but up to overnight or 4-6 hours. The longer it sets, the easier it will be to cut up and break apart.
  6. Once firm, use a knife or pizza cutter to break it into chips. Loosen with a spoon or spatula to help break apart once cut.
  7. At this point, especially if your kitchen is warm, the chips will start to soften. These chips need to stay in the freezer!
  8. Transfer chips to a freezer safe tupperwear container or bag and store in the freezer until ready for use. When adding to a recipe, keep in the freezer until adding to your batter. And if you batter is too warm (if it's been heated or cooked in some way) it will melt the chips. So be sure to add the chips to a room temp, preferably chilled dough.
  9. They will bake as regular baking chips do flavor wise, but because they contain no additives or preservatives to help them keep their shape during baking, they will melt a bit more than store bought. But because these are much more wholesome and natural, I much prefer them to store bought.
  10. Will keep in the freezer for 1 month or more. Yields ~2 cups chips.
Nutrition Information
Serving size: 2 Tbsp Calories: 144 Fat: 12.5 g Saturated fat: 5.2 g Carbohydrates: 6 g Sugar: 3.5 g Sodium: 40 mg Fiber: 1 g Protein: 4 g

 

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Comments

  1. says

    I swear, you have just made my day. I’m a peanut butter addict and I see so many recipes using peanut butter chips but alas, they’re nowhere to be found ’round these parts. To be perfectly honest I’m pretty sure once I make these I will just be continually visiting the freezer to snack on them.

    • Dana Shultz says

      It’s true! Every time I open my freezer I’m a little tempted to nibble. But because they’re so natural and relatively healthy, I don’t feel so bad! Hope you enjoy these, Lily.

    • Dana Shultz says

      You’re not missing out on much! The PB chips in the states are always lackluster. Hope you enjoy these, Rochelle!

    • Dana Shultz says

      You could grind turbinado into powdered sugar in a spice mill :D So easy, takes like 5 seconds, and then it’s more natural/less-refined.

  2. says

    It’s become more and more clear that I need to buy a food processor!! I SO look forward to your recipes and this one is AWESOME!!! What a delicious treat to add to chocolate chip cookies or a chocolate avocado smoothie… YUMM!!!!

    • Dana Shultz says

      Thanks Carole! A food processor really is invaluable. Invest a little in a good one and it will go a long way!

  3. says

    I have no qualms whatsoever about keeping these in the freezer if I know for certain they are homemade without any of the yucky preservatives and additives you might find elsewhere. And gorgeous! I love the rugged, misshapen-ness of the peanut butter chips. It has much more character that way, even though they are going to melt anyway in whatever you bake them with. Unless…you just eat them plain or on top of cereal or ice cream or froyo or… :)

    • Dana Shultz says

      Exactly. I love that they look homemade. Atop ice cream or froyo, these would be a dream boat. Enjoy!

  4. says

    I played around with some peanut butter chips once and they were just a melty melty mess. Yours looks phenomenal and I imagine they taste great on waffles! Can’t wait to see your cookie recipe using the chips. Pinned.

  5. Heather says

    They are in the freezer! So quick & easy to whip up – love it! I used chunky versus creamy, since that’s what I have on hand & maple syrup. Found you via Pinterest!

    • Dana Shultz says

      Pam, I haven’t tried this recipe with any other oils, but I suspect it would work. Try something neutral, such as grape seed or canola. If you do, let me know how they turn out!

  6. says

    Wow, I would never have thought to try to make my own peanut butter chips! And yet I definitely have some serious love for peanut butter in baking. Must try!

  7. cayla says

    I thought agave was a bad food for healthy-ness? I really don’t know, have only read in several places that its a no-no.

    • Jolene says

      I know that agave (as a sweetener) doesn’t spike your blood sugar the way other sweetners do. Agave comes from cacti (including the one used for making tequila). There seems to be some concern about its high fructose content. As for me, I still consider it far more natural than other processed sweeteners, but you have to buy the good stuff, because some is overly processed. (Raw honey is supposed to be better due to the lack of processing as well. Filtering takes out the good stuff in it, and some of what it filters out works to balance out the sugars.)

      1 tsp contains nearly 5 grams of sugar, so if you have an issue with insulin, etc it wouldn’t be a bad idea to check with a nutritionist.

    • Dana Shultz says

      AJ, see the above comment, but I suggested to another commenter that another neutral oil such as grapeseed or canola would work best. I wouldn’t recommend butter.

      • Janice says

        From everything I’ve been reading/researching, Grapeseed & Canola oils are really bad/unhealthy!! plus, they don’t harden up like Coconut oil??

  8. Jolene says

    I have a major crush on you right now. :)

    Do you have any suggestions on a peanut butter topping though? I’ve been wanting to make my own, but can’t seem to get it right. My mom loves to put extra peanut butter topping on her ice cream (no, she’s not vegan!). I’ve used it to drizzle on cakes and brownies too.

    I didn’t know if just adding agave or honey would sweeten it enough and thin it out to make a thick sauce.

    • Dana Shultz says

      Jolene, if you make this fresh it is pourable and will firm up on contact with a frozen treat (like magic shell). But another option would be just sweetening peanut butter with agave or honey or powdered sugar and then thinning it out with almond milk until pourable. Hope that helps!

  9. says

    Wowwwzersss are you kidding me? Homemade PB vegan chips!? I am in heaven! They have yet to get peanut butter chips (or really good peanut butter) stocked on the shelves here in Belgium and this might just be the answer to all my peanut butter prayers (ahah!). Looking forward to that cookie recipe using these PB chips!

  10. says

    YES! what an AWESOME recipe. i can’t wait to try this out!!! and if you’re ever in the mood to tinker… i wouldn’t mind seeing a healthy and homemade version of a butterscotch chip! ; )

  11. Lynn says

    Ahhh This is such a good idea. I will make these and mix them up with my vegan brownies for all of my vegans. Just discovered a great vegan chocolate sorbet at a shop. These would be great on that. Yummm

  12. says

    This makes me SO happy. Peanut butter chips trump chocolate chips any day in my book, but I don’t buy them because of all the crazy stupid ingredients. Making these in bulk this weekend!

  13. says

    Ummm…could I just add these to my mouth?!
    Deliciousness incarnate. We can’t buy even the preservative filled peanut butter chips over here in Australia, so I am so glad that I can make my own – and make them healthier too! Now, I’m off to daydream about all the things I can bake these into.

  14. says

    What a fabulous idea! I very much doubt we can buy anything like a peanut butter chip over here in Europe (certainly not very easily), so this is a great recipe to have bookmarked. So … bookmarked!

  15. Rochelle says

    I would love to try this but I’m trying to replace all of my recipes with natural sweeteners so any ideas on replacing the powdered sugar? Could I use coconut sugar and pulse it in the food processor?

    • Dana Shultz says

      Rochelle, can you consume raw sugar? If so, process raw or turbinado sugar into powdered sugar to a similar effect. Otherwise, you could try using all agave or maple syrup (or honey if not vegan) and seeing if it stiffens up w/out the powdered sugar. I’ve also heard that honey (again if you’re not vegan) can help nut butters stiffen. Hope that helps!

  16. says

    Yum!
    I just bought a HUGE jar of peanut butter because it was on sale.
    Going to the kitchen now to whip up a batch of these beauties!
    So excited :)

  17. says

    how creative can we get here? FUN!! these would be perfect for tucking into homemade healthy chocolates in the center of the mold, a little surprise! YUM! i can also see a couple squares on top of sliced bananas on hot pancakes… thanks for the inspiration!!

  18. Kate T. says

    These are so easy and taste fantastic! I added a teaspoon of vanilla paste which I really enjoyed (I think only paste would work though… not extract). We didn’t even use these in baking… just ate them straight from the freezer ;-)

  19. Deborah says

    Can I substitute the powdered sugar for coconut blossom sugar. I don’t want to use refined sugars any more after my No Sugar Challenge this month.

  20. Melissa says

    If anyone is a crunchy peanut butter lover like me, I am happy to say that crunchy peanut butter works amazingly well with this recipe! Delicious and love the texture! My chips are finishing up freezing at the moment, and I can’t wait to snack on them soon. Thanks, Dana!

  21. says

    Omg, I looooove it! :)
    Want to make it this weekend though I was wondering with my friend if honey will be ok with it.. I mean I know you can substitute agave nectar with it but still I’m courious about the difference. Maybe I should make two parts with different nectars? :D

  22. says

    This is so exciting, as another commenter mentioned we don’t get PB chips in the UK. I saw in another comment that crunchy PB worked. I’m thinking I need to try this with hazelnut / almond butter for something extra special ;)

  23. Jackie says

    It’s 10:10 at night and I am contemplating getting out if bed to make these just so I can eat them frozen:)

  24. Colleen says

    I just put these in the freezer! I added some cinnamon to the recipe, can’t wait to use these in a cookie recipe!!!

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