Tiger Butter I Recipes

TIGER BUTTER FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt white chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Pour into prepared pan., In another heavy saucepan, melt milk chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Drizzle over vanilla layer. Swirl with a knife. Refrigerate for 30 minutes or until firm. Using the foil, lift fudge out of pan. Gently peel off the foil; cut into 1-in. squares.

TIGER BUTTER II

Steps:

• Line a 10x15 inch pan with parchment. Set aside.
• In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
• Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.

TIGER BUTTER BARK CANDY

Steps:

• Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave, melt candy coating and peanut butter; stir until smooth. Spread into prepared pan., In microwave, melt chocolate chips and shortening, stirring to blend. Drizzle over top; cut through mixtures with a knife to swirl., Refrigerate until firm. Break into pieces.

TIGER BUTTER

Steps:

• Melt milk chocolate in double boiler.
• At the same time, melt white chocolate over double boiler.
• Pour melted milk chocolate into lined 11 x 15-inch pan.
• Spread to cover pan.
• Immediately combine melted white chocolate with peanut butter.
• Pour over milk chocolate in pan.
• Swirl 2 layers with a fork in such a way as to make"tiger" stripes.
• Allow to set.
• Cut into small squares with sharp knife.

TIGER BUTTER

Steps:

• Place almond bark and peanut butter in a microwave safe bowl.
• Microwave at 50% power for 4 minutes, stirring after 2 minutes.
• Add time in 30 second increments, until bark is melted and mixes well with peanut butter.
• Pour onto a foil lined cookie sheet, or into a foil lined 9" x 13" pan.
• Sprinkle chocolate chips over top of mixture.
• Let set until chips become glossy, indicating softness, or"meltiness".
• Marble through mixture with a butter knife or rubber spatula, making certain not to mix in thoroughly.
• Let set until hard, or you can refrigerate until set.
• Break or cut into pieces of desired size.
• The size of pan you use will determine the thickness of the candy.
• Store in an airtight container to maintain freshness.