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Tiger Butter

Updated on February 1, 2011

Tiger butter, a tasty treat made with chocolate and peanut butter. It goes well with coffee, espresso, latte, etc. or just by itself. Many mistake it as fudge; it's not fudge, it's not as sweet or as rich as fudge. So be careful it can be consumed much faster.
I've been making Tiger Butter for the last twenty years or so. I started making it when I discovered the recipe in one of my Chocolatier magazines back in the late 1980's. It was during the holidays and it was probably the easiest recipe in that issue. Every year, during the holidays, I make 20 to 30 pounds, sometimes more. I fill 1/4 pound boxes that I find in the candy isle at the craft store. Tiger Butter is perfect to give to teachers, friends, and co-workers during the holidays.The reason it's called "Tiger Butter" it's because peanut butter is used as one of the ingredients and stripes are formed on the surface with dark chocolate.


  • Microwave or double boiler
  • 8 X 8 metal baking pan
  • Aluminum foil
  • Non-stick spray
  • Butter knife


  • 1 Lb. white chocolate.
    Use chocolate made for melting, like chocolate wafers or chocolate used for making bark.
  • 1/4 to 1/3 cup of smooth peanut butter
  • Dark or bittersweet chocolate


  • Line the 8X8 baking pan with aluminum foil and spray foil with non-stick spray.
  • Melt white chocolate. If using a double boiler take care not to spill water or steam into the melted chocolate. If using a microwave, melt in one minute intervals and stir in between minutes.
  • Stir in peanut butter until it's well mixed.
  • Pour mixture into the lined 8X8 pan. Tap the pan on the counter to level surface.
  • Melt a small amount of dark chocolate in the microwave, stir to make smooth. Using a spoon, sprinke dark chocolate over peanut butter mixture.
  • Using the butter knife, cut across the surface of the mixture diagonally to form the stripes. Repeat across diagonally perpendicular to the first.
  • Once again, tap the pan on the counter to level surface.
  • Set pan with mixture aside on a level surface and let rest for about an hour or until it hardens.
  • Remove Tiger Butter from the pan and peel away the foil. Place Tiger Butter on a cutting board and cut neatly into 64 pieces.
  • Serve and enjoy.

You can store Tiger Butter in a tight closing container for up to two weeks. Keep in a dry cool place.


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    • Rocco Simari profile image

      Rocco Simari 5 years ago from Salem, New Hampshire

      Thank you, I usually make about 30 pounds every year at Christmas time package it and give it out as gifts. I also have another variation where I use Nutella and add it to one pound of dark chocolate and sprinkle with white chocolate, try it. If you've never heard of Nutella, it's a chocolate hazelnut spread and you should be able to find it in supermarkets next to the peanut butter. Enjoy.

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      I'd never heard of this, but when I read the description and saw peanut butter and chocolate, you got my attention! This sounds delicious.

    • The Dirt Farmer profile image

      Jill Spencer 5 years ago from United States

      Sounds really good. I think I'll like it better than fudge since it's not so rich. Voted up, pinned & shared. Thanks for the recipe! --Jill

    • schoolmarm profile image

      schoolmarm 7 years ago from Florida

      This is the first time I ever heard of this. Sounds fantastic - I will try it out with my daughter. Thanks!