Crunchy Tiger Butter Recipes

Steps:

• In a microwave, melt coating and peanut butter; stir until smooth. Pour onto a foil-lined baking sheet coated with cooking spray; spread into a thin layer. , Repeat with chips and cream. Pour and swirl over peanut butter layer. Freeze for 5 minutes or until set. Break into small pieces.

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.

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.

Steps:

• Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil.
• Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly.
• Spread mixture onto a waxed paper-lined 15- x 10- x 1-inch jellyroll pan.
• Pour semisweet chocolate over peanut butter mixture, and swirl through with a knife.
• Chill until firm.
• Cut into 1 1/2- x 1-inch pieces.
• Store in refrigerator.

Steps:

• Place white chocolate wafers and peanut butter in a large, microwave-safe glass bowl. Microwave at 50% power for 2-3 minutes. Stir and microwave for an additional 2-3 minutes until completely melted. The time required will depend on your microwave.
• Line a large baking sheet with parchment paper. Spread the white chocolate-peanut butter mixture evenly on the lined baking sheet.
• Melt the chocolate chips in a small bowl in the microwave. This should take less than a minute at 50% power.
• Drop spoonfuls of melted chocolate randomly on the white chocolate mixture. Use a skewer or the tip of a knife to swirl the chocolate.
• Cool, break into bite size pieces or use a bench knife to cut into small squares.

Steps:

• Line a 9x9 inch dish with waxed paper.
• Combine white chocolate, chocolate chips and peanut butter in a 2 quart microwave safe dish and microwave on low one minute.
• Stir until smooth.
• Stir in the rice cereal and spread into prepared pan.
• Let cool completely before cutting into squares.

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.

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.