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.