Making your own chocolate peanut butter with caramelized condensed milk at home is a simple way to turn your kitchen into a cozy pastry shop. Just four basic components—golden roasted peanuts, thick caramelized condensed milk, high-quality dark chocolate, and a touch of butter—create a rich symphony of flavors. As you grind the warm nuts, a deep, buttery aroma fills the house and instantly sparks an appetite. This homemade treat is far more aromatic than store-bought versions, and controlling the quality of the ingredients allows you to strike the perfect balance between sweetness and a noble chocolate bitterness, elevating a regular morning toast into a true gastronomic masterpiece.
This silky homemade peanut butter with a rich chocolate flavor and caramel notes from caramelized condensed milk makes the perfect addition to your breakfast or dessert.
Ingredients
- 200 g (7 oz) blanched peanuts
- 200 g (7 oz) varenaya sgushenka (thick caramelized sweetened condensed milk or dulce de leche)
- 100 g (3.5 oz) dark chocolate
- 100 g (3.5 oz) unsalted butter, 82% fat
How to Make Chocolate Peanut Butter with Caramelized Condensed Milk
You can use blanched or roasted peanuts for this recipe. You can roast them yourself on a baking sheet in a preheated oven; as soon as the peanuts take on a golden color, they are ready. You will need a coffee grinder and a blender for grinding. Grind half of the peanuts into a fine flour in the coffee grinder, and toss the other half into the blender. This gives our peanut butter a wonderful chunky texture with a lot of character.
Roasted peanuts work best for this spread. If you bought raw nuts, make sure to toast them in the oven until golden for a much brighter flavor.
Pulse the nuts in the blender until you get coarse crumbs, then fold in the finely ground peanut flour from the coffee grinder. Mix them well.
To give the spread an exciting texture, grind some nuts into a fine flour and leave the rest as small, crunchy pieces to create a classic crunchy style.
Finely chop a bar of dark chocolate and combine it with the butter. Melt the chocolate and butter in a double boiler or in the microwave, stirring thoroughly. Be careful not to overheat the chocolate; you only need to bring it to about 30-35 degrees Celsius (86-95 degrees Fahrenheit). Overheated chocolate will seize, turn lumpy, and look unappetizing.
Melt the chocolate carefully over a double boiler. Do not heat it above 35 degrees Celsius (95 degrees Fahrenheit) to keep the mixture smooth, glossy, and prevent seizing.
Stir the ground peanuts into the melted chocolate mixture.
Pour the prepared peanut crumbs into the warm chocolate mixture. Stir thoroughly to ensure every single nut piece is coated in chocolate.
Fold the varenaya sgushenka (thick caramelized sweetened condensed milk or dulce de leche) into the rest of the ingredients. The condensed milk must be thick to ensure a spreadable paste. Choose a trusted brand, as a watery version will only ruin your ingredients, leaving you with a runny mess that refuses to set and is impossible to spread on toast.
High-quality, thick condensed milk is the secret to the perfect consistency. It gives the dessert a pleasant chewiness and a lingering caramel finish.
Mix everything thoroughly, and your chocolate peanut butter with caramelized condensed milk is ready. At this stage, you can stir in some thick, fragrant honey or finely diced dried figs and apricots. These additions bring beautiful variety to the recipe and add a healthy touch to your daily routine.
Mix all the components thoroughly until completely smooth. At this stage, you can fold in extra ingredients like a pinch of sea salt or honey.
Transfer the peanut butter to a dry, airtight jar and store it in the refrigerator. It keeps for about a week, though I have a feeling this delicious treat will not last that long—it usually vanishes much sooner.
Transfer the finished spread into clean, dry jars. It will thicken beautifully in the refrigerator. Keep it tightly sealed to lock in the aroma.
This finished chocolate peanut butter with varenaya sgushenka (caramelized sweetened condensed milk) truly shines when paired with tart accents: try serving it with crisp green apple slices or fresh raspberries. For an elegant presentation, spoon the mixture into small ceramic bowls and sprinkle a few flakes of coarse sea salt on top—this unexpectedly highlights the dessert's caramel profile. If you enjoy experimenting, fold some diced dried figs or dried cherries into the still-warm mixture for a delightful textural contrast. Store the dessert in an airtight glass jar in the refrigerator, where it will firm up to a beautiful spreadable consistency. While it technically keeps for about a week, the preservative-free, natural ingredients make this spread so addictive that it disappears much faster. Remember that this chocolate peanut butter is a flexible canvas: swap the peanuts for hazelnuts to create a homemade chocolate hazelnut spread, or use cashews for an exceptionally silky texture.
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