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Tiger Butter II

Read Reviews (127)

"This is a delicious peanut butter and chocolate fudge. There is also white chocolate which adds a lovely vanilla sweetness. Serve this to your holiday guests and be merry." — BUCHKO

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Original recipe makes 2 pounds Change Servings

1 pound white chocolate
1 pound semisweet chocolate, melted

1 1/3 cups crunchy peanut butter

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Directions

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.

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Super easy and VERY tasty!! I love peanut butter in just about anything, though!! A little hint for melting chocolate, especially semi-sweet as it has less fat content. When melting the chips, (I use the microwave)throw in a little shortening (I used about a tablespoon for this recipe which I converted to 42 servings). This increases the fat which helps the chocolate melt smoother, stir easily, and gives it a nice gloss. Some people use a little butter, but since the water content in butter or margarine can be high, it may make your chocolate seize! Hope this tip helps!!

—connorsmom

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Most Helpful Critical Review

Dec 20, 2010

This was my first time making this and I was hoping for more. I followed the recipe exactly, used the suggestion to cut before cool and they look beautiful. But, honestly, it tastes like you took a piece of white chocolate, a handful of semi-sweet chips & a teaspoon of peanut butter and ate it off a spoon! I guess that's what it's supposed to taste like, but is wasn't anything spectacular!

—Kathy

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167 Ratings

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Dec 25, 2006

This recipe is super easy and super good. It simply melts in your mouth. One suggestion I have though is to cut into pieces while still slightly warm and then chill. Cutting it after it has cooled caused the tops to crack and the appearance was not as nice.

—FERFIE

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Nov 27, 2006

I got thie recipe years ago from a friend and everyone LOVES it. The only thing I will add that makes it even easier is that after it has chilled and it hard, I dump it out of the pan and break it into bite size pieces. No cutting needed and the "bark" look is great with the marbled top. Plus, I get to eat the crumbs after I've broken it all! :)

—KBOVER

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Dec 20, 2007

Peanut butter and chocolate is a never miss combo. However, I haven't used a double-boiler to melt chocolate in years. I highly recommend using a microwave to melt chocolate. If you're using chocolate chips in this recipe -theres approximately 2 and 2/3 cups of chips per pound of chocolate. I microwave darker chocolates (milk, semi-sweet, german) at one minute intervals on full power- stirring in between. I've found that white chocolate melts faster, so use 30 second intervals for that. On this recipe, I microwaved the white chocolate for two 30-second intervals, stirring in between, then added the peanut butter for 30 more seconds. Also, I used a smaller pan than what this recipe calls for, I like my TB a little thicker.

—JMJ13628

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Dec 23, 2009

HELPFUL TIPS THAT HELPED ME: Don't stress over the 1lb. You can either use 2 2/3C or just the 1 bag of chocolate you have (which has 2C). Either way, this works out just fine. Also, crunchy or creamy pb is fine!! If you're not a nut person, know the creamy pb tastes just as heavenly [if not better] than the crunchy!! I line my pan with foil since I find that easier. I have my ingredients out and each chocolate in a separate bowl to microwave ahead of time to save time! Melt the white chocolate for 1 min, then add pb ...then continue to melt for 10 sec. intervals until completely melted. Be sure that you've stirred for a good 15 sec. or so each time you take out of microwave. Then I melt the semi-chocolate for a minute, stir for 15-20 sec, and continue microwaving until completely melted. I don't bother swirling. I thought it looked prettier w/o doing it, so again.. whatever is fine! :) I actually cut while it's just set but still kinda warm so it's easier or take out my chilled fudge until it's closer to room temp or you will crack the fudge while cutting instead of smooth cuts. Always have a slicing motion over and over ....not a sawing one.

—Chef Joy

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Dec 29, 2006

I am giving this 4 starts only because the chocolate overpowers the peanut butter mixture as the recipe is written. I first made it as written and the second time around made it as follows, which I would rate as a 5 star recipe: I made the peanut butter mixture as written, but poured it into an 8X8 pan for a thicker "fudge," then topped it with about 1/2 the amount of chocolate called for. I cut these and mailed them to my family as part of their Christmas package. Everyone raved about it!

—cassarugh

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Dec 27, 2006

Simply delicious!!Very easy....and foolproof....This candy was a favorite! I use crock pots to melt the ingredients...Crock pots are easy to clean and as the ingredients melt, I am free to do something else. Of course, whenever I check on the progress, I do stir the melting chocolates. Also, the candy sets up quickly because of the refrigeration....I highly recommend this recipe.

—puppy

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Nutrition

Calories
213 kcal
11%

Carbohydrates
18.3 g
6%

Cholesterol
3 mg
1%

Fat
14.9 g
23%

Fiber
1.9 g
7%

Protein
4.6 g
9%

Sodium
67 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tiger Butter II

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 213
Calories from Fat: 134

% Daily Value *
Total Fat 14.9g 23 %
Saturated Fat 6.4g 32 %
Cholesterol 3mg 1 %
Sodium 67mg 3 %
** Potassium 80mg 2 %
Total Carbohydrates 18.3g 6 %
Dietary Fiber 1.9g 7 %
Protein 4.6g 9 %
Sugars 15.9g
Vitamin A 0 %
Vitamin C 0 %
Calcium 6 %
Iron 9 %
** Thiamin 1 %
** Niacin 14 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.