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Tiger butter is a real treat for chocolate and peanut butter lovers.
Tiger Butter Has Stripes
Which is why I guess this fudge got it’s name.
Regardless, it’s delicious and easy to make. Anyone who loves Reese’s will love this and that’s a fact.
It’s texture is exactly the same as it looks–smooth and velvety. It’s luscious texture is the main draw at least for my tastes.
As for the taste, the peanut butter is mellowed out by being mixed with almond bark. That also makes that layer very creamy and silky.
Almond Bark
I had recently heard from a Canadian friend that almond bark is almost impossible to find in Canadian stores. I can’t figure out the reason for this either, but if you are in Canada, I will be giving some substitutions for it.
Almond bark, despite its name, is merely a synthetic white chocolate. It’s often called white candy coating. While I like genuine white chocolate for eating purposes, it’s very hard to work with if you want to melt it. It can be done, but it’s a real pain and may times quite unsuccessful. This is where almond bark rules the day. It’s easy to melt, doesn’t seize easily and it’s pretty creamy. It also has a indefinite shelf life. I’ve had a large package for ages and it still tastes fine and behaves well for melting.
Now to substitutes–if you can find those white melting disks they’re a pretty good substitute. There are a number of manufacturers but if I use those I prefer Wilton. White baking morsels can be substituted, but I would caution agains the higher-quality ones that contain cocoa butter. You want to go cheap here; generic. As long as it doesn’t include the cocoa butter, they should melt and not seize.
Coconut Oil?
That or the vegetable shortening adds a gloss to the chocolate. Years ago, they’d use paraffin wax. It’s totally optional if you don’t want to use it.
The Recipe
Tiger Butter
- 16 oz almond bark white candy coating or white chocolate chips
- 1 cup creamy peanut butter
- 3 oz dark chocolate morsels
- 1 tsp coconut oil or vegetable shortening
- Line a 13 x 9-inch/30 x 23 cm baking dish with aluminum foil, using enough so the edges overhang.
- Place the almond bark in a microwave-proof bowl and microwave on high for 60 seconds; remove and stir. If there are still big lumps, microwave an additional 30-45 seconds. Stir until there’s no remaining lumps.
- Add the peanut butter to the melted bark and stir until completely combined.
- Spread in the prepared pan.
- Microwave the dark chocolate morsels with the coconut oil on high for 20 seconds. Stir until there are no lumps. You may have to microwave an additional 10 seconds.
- Drizzle the dark chocolate over the top of the other layer in stripes. Swirl with a butter knife or the other end of a spoon so you get a marbled effect.
- Chill for 30 minutes; remove from pan by lifting the foil out of the pan. Cut into squares of desired size.
