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Feb 16, 2008 08:14 AM

Flavored Peanut Butters

I never knew they existed beyond the PB/Grape Jelly combo.

Now I hear there are Thai pepper, white chocolate, ginger and other mix-ins.

Have you tried them? Where do you find them?

Any reason these can't be made at home? Do you have any 'recipes' to share?

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  1. Well, I know this is just the tip of the pb iceberg, but

    I like the dark chocolate one there.

    2 Replies
    1. re: seal

      The peanut butters from that company are very good. Their chocolate peanut butter is the only one my son will eat. Interestingly, it's actually a bit lower in fat and sugar than their regular peanut butter.

      Sometimes, I'll make him a "s'mores sandwich" I toast some whole wheat bread and spread it with the chocolate peanut butter and a bit of marshmallow fluff. He thinks he's getting dessert for lunch or dinner. I figure I'm giving him a peanut butter sandwich. Yes, a bit high in sugar because of the fluff, but I try not to use too much, but whole wheat bread is good and the peanutbutter is a nice protein source.

      I suppose it might be possible to make some of these at home, but frankly, it's much easier to buy a jar. I love the cinnamon and raisin and don't think peanut butter with raisins and cinnamon sprinkled on top would taste the same.

      In response to fruglescot's comment below, for this company at least, flavored does NOT mean articial or chemically produced. I wouldn't buy it if it did.

      The only down side to Peanut Butter & Co's products: definitely not cheap.

      1. re: marcia2

        He IS getting dessert for lunch or dinner. A BIT high in sugar? Both regular and chocolate have evaporated cane sugar. Chocolate has over twice as much as the regular. I don't get why sugar needs to be in regular peanut butter. With the fluff, it's difficult to find anything less nutritious that people would mistakenly call a meal.

      Although I would be ready to sample flavoured PB., due to natural curiosity I think peanut butter, in it's current form, smooth or crunchy, is already a perfect flavoured food . Why mess with it ?
      Today, flavour added usually means "artificial,... chemically produced".
      Just one man's opinion

      3 Replies
      1. re: fruglescot

        agreed, why butter a peanut, or gild a lily?

        make your own combos!

        fruglescot, thanks for honoring george washington carver, who discovered over 300 uses for the peanut (among many other wonderful discoveries) -- one of our greatest americans!

        1. re: alkapal

          Sharp of you to spot the productive gentleman,alkapal. Many of the African citizenry made outstanding contributions to the North American continent's development. None so more than that of the agronomist and researcher George W. However,many falsely attribute the creation of peanut butter to a long list of peanut byproducts created by the man pictured.Surprisingly pb was first created by another long before Mr. Carver was born. It was an oily somewhat gritty substance whiched helped toothless individuals more easily consume peanuts.

          1. re: fruglescot

            gwc should be remembered every month!

      2. I've had a cinnamon raisin peanut butter ages ago (it's been so long that I can't remember the brand, unfortunately), and it was absolutely one of the most decadent things I've ever put in my mouth. On toast, it was sheer heaven!

        10 Replies
        1. re: Suzy Q

          Sounds like it might be appealling Suzy Q
          I just can't help wondering why something so "decadent and sheer heaven" fell off your shopping list "ages ago". I hope that you won't mind me enquiring why?

          1. re: fruglescot

            Purely for the calorie count, my friend! Where "regular" PB generally has about 90 calories per tablespoon, this stuff had over 170. When you're a PB junkie like me, that adds up way too quickly...

            1. re: Suzy Q

              90 CALS. PER TABLESPOON FULL
              Understood. It was stated by the late Oscar Peterson's 16 year old daughter in her recent eulogyl that, quote: " her father's day often started with a spoon and a jar of peanut butter" end quote I can't help wondering if the great jazz master's palate ever savoured the taste of a flavour added spread.

              1. re: Suzy Q

                Wow. 170 cals per tbsp. That IS decadent.

                1. re: flourgirl

                  Wouldn't the substance would somehow have to be both pure fat and pure sugar at the same time to have 170 cals/TBSP?

                  1. re: Humbucker

                    Just telling you what the label said. I didn't do an independent calorie analysis in my basement lab.

                    1. re: Suzy Q

                      SuzyQ, look again. I think you'll probably find that it's 170 cal per TWO tablespoons.

                      For Peanut Butter & Co peanut butters, the website says their cinnamon raisin swirl is 190 cal per 2 tbs. Based on the jars in my cabinet, their dark chocolate is 170 and white chocolate is 180. Again, all per TWO tablespoons. Certainly none of it is diet food, but it's not somehow significantly higher in calories than regular peanut butter.

                    2. re: Humbucker

                      UNREPORTED INGREDIENTS
                      I would have to agree somewhat with you Humbucker. Raisins would certainly bump up the calorie count. however, cinnamon spice would hardily register an increase per tblspn, I'm thinking.

              2. re: Suzy Q

                i've had the cinnamon raisin as well and it was delicious...but i've been off pb for a few months, just haven't been craving it until I really needed a snack today and had some sandwiched between some graham crackers:)

                1. re: geminigirl

                  Oatmeal flavoured peanut butter is great as I learned here on Chowhound " Healthy Breakfast Suggestions" Just be sure to add at least one cup of boiled oatmeal to every tablespoon.

              3. Peanut Butter & Co. has some good flavored pbs.

                1. we experimented over christmas time because, well, we had the time!

                  took creamy pb (TJ's) and blended with cinnamon and brown sugar (to taste), then let reconstitute... yummy.

                  for fiery friend, cayenne, chili powder, crushed red pepper and paprika with a dash of garlic powder

                  again for friend (and this one still needs tweaking), i defatted the oil off the top of the pb, then blended in mashed overripe bananas... with this i cut the recipe in half, and blended shredded coconut into one half.. both were well received but need a little textural work

                  dark chocolate and some espresso powder made a tasty combo