Tiger Butter Iii Recipes

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:

• 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.

Steps:

• Line a 9x13-inch baking dish with plastic wrap.
• Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Place melted white chocolate in a large bowl and stir in peanut butter until well combined. Pour mixture into the prepared baking dish and smooth the top with a spatula.
• Melt dark chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted dark chocolate over the white chocolate-peanut butter mixture in stripes. Use a butter knife to make a marble pattern.
• Allow candy to set until it begins to firm up but is not solidified, about 45 minutes. Cut into squares.