WiO Creamy Peanut Butter

When I was a kid, back when Elvis was still the King, we had this joke that he loved triple-decker peanut butter and banana sandwiches, and you had to say it in that Elvis Southern drawl or it didn't count. True or not, we really ate them: three slices of bread, peanut butter on every face, thin-sliced banana on every layer. And a word to the wise, cut those banana slices too thick and they'll slide right off the peanut butter and out the side of your sandwich on the very first bite. (That thing weighs about half a pound, by the way. Okay, maybe not, but three slices of bread and that much peanut butter is no featherweight.)

Peanut butter was a staple of my childhood, and mixing flavors into it started for me with those bananas back in the 1970s. So of course, once I became a food scientist, okay, not a famous one, but a pretty good formulator, I had to put our technology into a food this close to my heart. In fact, our very first clinical study was done on peanut butter.

You want to know my personal favorite? Chunky. Always has been. But I didn't stop there, I gave you a whole range of flavors, all sugar-free, sweet only where they should be, so you can go relive your own peanut butter experiments. Because we all mixed something into that jar as kids, am I right? And just wait till you taste the new flavors I've got coming. Oh my, you're gonna love 'em.