All it takes is 5 minutes and 4 ingredients to make this killer Amish Peanut Butter Spread. Your apples will thank you.
Our family usually has our Thanksgiving meal somewhere between lunch and dinner- a Linner if you will. It gives everyone time to sleep in a little bit, finish up all the last minute preparations, and actually make it on time (except we still never do…because the Mr. and I are perpetually late…but that’s another story for another day). We don’t like doing dinner, because it doesn’t leave us enough time to graze on the leftovers later in the day. (Because even though I stuff myself with pie and mashed potatoes, I can always make room for a leftover turkey sandwich at 8 PM).
But enough about me…
By the time we all arrive around 2 PM, we are in full Thanksgiving dinner mode. Mom’s house smells amazing, tummies are rumbling, and everyone’s anxious to dig in. But usually there’s one or two dishes that need to be finished up so there’s an awkward 30 minutes of standing around, talking, and trying to pretend we’re not ready to gnaw off the corner of the kitchen table.
But that will not be the case this year. This year, there’s going to be a giant bowl of Amish Peanut Butter to stave off the hunger while the gravy thickens and the potatoes brown.
If you’ve never heard of Amish Peanut Butter before, prepare to crave it.
The spread is essentially a combination of peanut butter and marshmallow cream. Just take a sec to think about that. I mean, does that not sound like the BEST THING EVAH??
The spread/dip is smooth and creamy, making it perfect for slathering on fresh baked bread, dunking apples, dipping pretzel rods, or licking straight off a spoon.
There are all sorts of homemade Amish Peanut Butter recipes floating around the Internet, but when I started researching them, I was disappointed. Most of them were either A. Comprised of more corn syrup than peanut butter or B. Based on a sugar syrup that added 1-2 cups of sugar to an already sweet mixture.
In my mind, it didn’t seem like this whole thing needed to be that complicated OR unhealthy. Couldn’t you just combine some peanut butter and marshmallow cream and call it good?
Answer: YES…with just a few eensy weensy extra things.
You can totally whisk up some peanut butter and marshmallow cream in equal parts and be left with something crazy delicious. But it’ll be a tad too thick for dunking pretzels (and faces). To thin it out, I simply added about a 1/4 cup of hot water and a 1/4 cup of maple syrup.
Annnnnnd, you’re done. 5 minutes, 4 ingredients, and 1 dip you won’t be able to keep your mitts off of.
I think this stuff would reaaaally love to be slathered on your Thanksgiving dinner rolls. Just sayin.
5 Minute Lightened Up Amish Peanut Butter
Ingredients
- 1 cup creamy peanut butter
- 1 cup marshmallow cream
- 1/4 cup hot water
- 1/4 cup real maple syrup (the fake stuff will make it too mapley) OR you can use corn syrup for a milder flavor
Directions
- Stir everything together in a medium sized bowl until smooth and creamy.
- Done and Done.
- Spread can be stored in an airtight container at room temperature for up to a week. If it gets too thick, simply whisk in more hot water, a Tablespoon at a time, until desired consistency is reached.
Thanks for cooking with me today!
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Recipe by Neighborfood
The Café Sucré Farine says
Haha, linner! We call it lupper 🙂 I think if someone set out this spread before the Thanksgiving meal I’d just push my plate away and pretend I was quite sophisticated but really I would have eaten so much of that dip I would have any room for dinner!
Thanks for your comment at The Café, I will also look forward to meeting you at Mixed!
The Café Sucré Farine says
Oh, one more thing. I just read your “about” section. I really like you before I’ve even met you 🙂
Courtney @ Neighborfood says
Well shucks! 🙂 Can’t wait to meet you. And you’re totally right about this dip. It’s a dangerous appetizer…too tempting to make it the main dish!
littleredkitchen says
I have never heard of Amish PB but now I want it! nom nom nom!!!
Courtney @ Neighborfood says
It’s a travesty that this isn’t more well known. It’s so simple and so delicious!
Betsy @ Desserts Required says
Yup, this may be the best thing EVAH!!!!
Courtney @ Neighborfood says
Haha! Thanks so much Betsy!
Joanne (eats well with others) says
Obviously, I’ve been doing appetizers and afternoon snacks all wrong because I’ve never had this peanut butter! Where has it been all my life?!
Courtney @ Neighborfood says
In Amish country, of course. 🙂 But I’m on a mission to make it mainstream!
Katie R says
THANK YOU SO MUCH FOR THIS POST!!! WE LOVE AMISH PEANUT BUTTER!!!
cquek says
how delicious!
Marly says
I Like just about everything with peanut butter! Thanks for the message on my site – I’m looking forward to meeting you at the Mixed Conference this weekend too!
Elisabeth says
I can’t wait to try this recipe. I think you’ve nailed it and it doesn’t have all those ingredients that we can’t even pronounce!
lindatollefson says
iwill try ive tryedalot amish stuff
Teresa says
I’m wondering if a few jars can be made ahead and stored for later use or gifts
And his would one preserve ?
Courtney @ NeighborFood says
I don’t think you can preserve this long term, but it will keep for a week or two.
Thea says
Ha…cleaning out fridge due to a new one being delivered today. Low and behold a jar of Yoder’s Amish Home peanut butter spread was waaaaaay in the back. I won’t tell you how old it might be. Since egg whites were in the ing, i won’t be eating it, but it made me do a search and I found your recipe! To lighten it up even more I may try to replace 1/2 the peanut butter with with PB2 a powdered peanut butter with 85% reduced fat. It’s usually found on the top shelf above the peanut butter. You add water to it and I add a little olive oil. Thanks for the recipe, brings back a lot of great Ohio memories!
Courtney says
Hahaha! I’ve had that mystery jar in the back of the fridge scenario happen to me more than I care to admit. I love the idea of trying PB2 in this! Could be great!
SUSAN Leonard says
I love your recipe! I plan to make it for our WEDNESDAY NIGHT CHURCH DINNER (about 80-100 people)! We are also having a main dish, veggie tray, etc!
About how many servings are in the recipe you suggested? I know everyone will love it and I am thing of making 10 of your recipe…
We will have veggies, fruit, pretzels, etc to dip in it. Along with a few other dips… THANK YOU!
Courtney says
I think that’s a great amount to plan for! I usually make a batch for a group of 8-12 people, so that should be plenty, especially with all the other food. I’m so glad to hear you enjoy the recipe!