Homemade Amish Peanut Butter Spread

All it takes is 5 minutes and 3 ingredients to make this incredible Amish Peanut Butter Spread. Whether you’re slathering it on homemade Amish White Bread, spreading it on a graham cracker, or dunking sliced apples into it, this spread will become an instant favorite.

It’s so good I had to stop my kids (and, let’s be honest, my husband!) from dipping their fingers straight into the bowl for a lick!

Wood cutting board filled with sliced bananas, grapes, sliced apples, and a bowl of Amish peanut butter.

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 (in theory, at least).

By the time we all arrive around 2 PM, we are in full Thanksgiving dinner mode. The 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 we’re left with 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.

Enter: Amish Peanut Butter. It’s a snack. It’s an appetizer. It’s a dip. It’s a spread. And it’s the perfect thing to stave off the hangries while the gravy thickens and the potatoes brown.

Amish church spread in a glass bowl surrounded by pretzels, apples, banana slices, and grapes.

Wait, What is Amish Church Spread?

If you’ve never heard of Amish Peanut Butter before, prepare to fall in love. Amish peanut butter is a staple at Amish gatherings, particularly the Sunday fellowship meal, which is why you might also hear it called Amish church spread or Sunday peanut spread.

I grew up eating Amish peanut butter at the Der Dutchman restaurant located just down the road from my childhood home. They serve it alongside their fresh baked rolls, which makes a dangerously good appetizer. Good luck saving room for your entree!

Slice of white bread with Amish peanut butter spread.

What is Amish peanut butter made of?

There are plenty of homemade Amish church spread recipes online, and you can even buy a bottled version at some grocery stores and farm markets. Most of them use a lot of corn syrup and/or additional brown sugar, and many of them cook the mixture on the stove top.

While I’m sure all of these versions are great, I wanted something that didn’t require turning on the oven or adding tons of extra sugar.

Luckily, using maple syrup instead of corn syrup and adding just a touch of hot water did the trick! 

A jar of peanut butter, bottle of maple syrup, and tub of marshmallow fluff.

You only need 3 ingredients to make my Amish peanut butter recipe:

  • Peanut butter (the creamy kind!),
  • Marshmallow fluff (or creme), AND
  • Real maple syrup

I’m pretty sure you can already see how delicious this is going to be. We are big fans of the fluffernutter combo around here, from the Grilled Fluffernutter Sandwich to Fluffernutter Ritz Cookies.

This spread is sweet and creamy, smooth and fluffy. It’s a tad less sweet than some other versions, but full of peanut butter and marshmallow flavor. It’s thick enough for a dip, but thin enough to spread over toast. Plus, I love the hint of maple flavor!

How to Make Amish Peanut Butter

This recipe is so simple it feels a bit silly to write it out, but here we go!

Stir together the peanut butter, marshmallow fluff, and maple syrup in a bowl until well combined.

Drizzle in a little very hot water until the mixture is still very thick but spreadable. You’re done!

Bowl with peanut butter, marshmallow fluff, and and maple syrup.

How to Use Amish Church Spread

This dip/spread is incredibly versatile.

Use it as a creamy spread on:

Or use it as a dip with:

  • Apple slices
  • Grapes
  • Strawberries
  • Banana slices
  • Pretzels
  • Graham crackers

One of my favorite things to do is make a little after school snack board for the kids with a bowl of Amish peanut butter surrounded by fruits and other fun dippers. It’s also a great addition on a dessert board for a girl’s night or tailgating party!

Sunday peanut spread dip in a glass bowl with pretzels, grapes, and banana slices surrounding it.

Tips for storing and leftovers

  • This dip can be made up to 2 days in advance and stored in an airtight container at room temperature.
  • The spread will keep for up to a week, but tends to get grainy if it sits for more than a few days. To revive it, add a few drops of very hot water and a little extra maple syrup, and give it a good stir!
  • Keep our very favorite sandwich spreader near by for quick spreading action!
  • This recipe can easily be halved or doubled based on your needs!
Hand dipping a slice of apple into a bowl of Amish peanut butter spread.

We hope you enjoy this Amish treat as much as we do! Let us know your favorite way to use it in the comments!

Sunday peanut spread dip in a glass bowl with pretzels, grapes, and banana slices surrounding it.

5 Minute Amish Peanut Butter

Yield: 10
Prep Time: 5 minutes
Total Time: 5 minutes

This dreamy Amish Peanut Butter dip made with peanut butter and marshmallow creme is perfect with apples, pretzels, strawberries, or toast.


  • 1 cup creamy peanut butter
  • ¾ cup marshmallow creme or fluff
  • ¼ cup real maple syrup
  • 1-3 Tablespoons hot water


  1. Add everything except the water to a medium sized bowl and stir until smooth. Add hot water, a Tablespoon at a time, until desired consistency is reached.
  2. Spread can be stored in an airtight container at room temperature for up to a week. If it gets too thick or separates, simply give it a good stir and add a little more hot water to bring it back together.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 152mgCarbohydrates: 40gFiber: 1gSugar: 33gProtein: 6g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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  1. So I made this same recipe about 15 years ago after finding it on anoth site. My son loved it, so decided to make it again for my granddaughter.
    I added everything into a food processor to mix as it was late and I was really tired. Oops, looks like I made PB dough. I put it in a zip lock bag to chill and Im going to see how it looks in the morning. Im definitely going to re-do the recipe and mix everything with a SPOON this time. This is a great recipe and so glad I found it again.

  2. How is this lightened up? Whether you use corn syrup or marshmallow fluff, you’re adding pure sugar to a fattening bowl of peanut butter. Yes, it’s absolutely wonderfully delicious, however I would prefer honesty with recipes. “Lightened Up” was perhaps meant as “easier”?

    1. Sorry if it’s not your thing! The recipe is lighter in calories than the more traditional recipe. I take a non-diet approach on the blog and enjoy a variety of foods in moderation. Sorry if you felt the title was misleading.

  3. This is JUST like the pb I love at a local Amish restaurant (and much cheaper than buying a tub of it to take home). Thanks for sharing the recipe!

  4. 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!

  5. 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!

  6. 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!

    1. 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!

  7. I’m wondering if a few jars can be made ahead and stored for later use or gifts
    And his would one preserve ?

  8. 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!

  9. 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!

  10. Oh, one more thing. I just read your “about” section. I really like you before I’ve even met you 🙂

  11. 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!

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