TIGER BUTTER II
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.
Provided by BUCHKO
Categories Desserts Chocolate Dessert Recipes
Yield 32
Number Of Ingredients 3
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.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 18.3 g, Cholesterol 3 mg, Fat 14.9 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.4 g, Sodium 67.3 mg, Sugar 15.9 g
OLD-TIME BUTTER CRUNCH CANDY
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. -Mildred Duffy, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.
TIGER BREAD (DUTCH CRUNCH ROLLS)
It recently came to my attention that outside of San Francisco, these rolls aren't really well known, which I think is a real shame since this combines a nice, soft, tender white bread roll with a slightly sweet, beautifully crunchy, and gorgeous crust that (depending on how things go) may or may not look like a tiger's skin.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h40m
Yield 6
Number Of Ingredients 16
Steps:
- Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
- Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
- Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
- Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
- Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
- Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.
- Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.
- Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
- Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 56.1 g, Cholesterol 8.4 mg, Fat 5.3 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 2.2 g, Sodium 277.4 mg, Sugar 6 g
TIGER BUTTER
A chocolate and peanut butter lover's dream come true! This is a sweet that is a specialty of the John MacMillan Presbyterian Church's "Christmas Affair," held every fall in Bethel Park, PA...They make it every year because it "roars" and people love it! :) (Prep time does not include time it takes for "butter" to set.)
Provided by SilentCricket
Categories Candy
Time 25m
Yield 1 11x15 inch pan
Number Of Ingredients 3
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.
Nutrition Facts : Calories 6228.2, Fat 401.2, SaturatedFat 193.6, Cholesterol 192.7, Sodium 1927.1, Carbohydrate 570.8, Fiber 30.8, Sugar 509.5, Protein 123.8
TIGER BUTTER WITH A CRUNCH
I've made this for my church group and they love it! It's different then the other tiger butter recipe's out there because I add a bit of a crunch to it. I tried this last year at christmas and fell in love with it, now I make it whenever I'm in the mood for something really rich and sweet.
Provided by Beginner cook in th
Categories Candy
Time 15m
Yield 60 serving(s)
Number Of Ingredients 4
Steps:
- Cover an 8 by 8in pan in wax paper.
- Melt the 2 pkgs chocolate together in a microwave safe bowl in the microwave for about 40 seconds (depending on microwave, I have a 1200watt microwave, the more watts, the less time it will take) take out and stir. Place in microwave for another 30 seconds, stir and repeat this until chocolate is fully melted. Just make sure you watch it so you DON'T BURN the chocolate.
- Stir in peanut butter.
- Stir in rice crispy's.
- Pour into pan and let set. (I like to put it in the freezer for about 10 min).
- Cut into small bite size pieces.
Nutrition Facts : Calories 47.1, Fat 3, SaturatedFat 1.3, Cholesterol 0.9, Sodium 19.4, Carbohydrate 4.5, Fiber 0.2, Sugar 3.7, Protein 0.9
OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
TIGER PEANUT BUTTER CANDY
A good friend gave me this tiger butter bark recipe, and I cut it in half to make just enough for me. This effortless, three-ingredient candy will please any chocolate-and-peanut butter lover. -Roberta Taylor, Sharpsville, Indiana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 ounces.
Number Of Ingredients 3
Steps:
- In a small microwave-safe bowl, melt vanilla chips and peanut butter; stir until smooth. Pour into a greased 5-3/4x3x 2-in. loaf pan. In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over first layer. Swirl together using a toothpick. Freeze until firm, 5-10 minutes; break into pieces.
Nutrition Facts : Calories 263 calories, Fat 18g fat (8g saturated fat), Cholesterol 7mg cholesterol, Sodium 102mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
CARRIE'S RHUBARB BUTTER CRUNCH
Make and share this Carrie's Rhubarb Butter Crunch recipe from Food.com.
Provided by wjorma
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine rhubarb, white sugar, and flour.
- Place in greased 6x10 inch baking dish.
- Combine remaining ingredients and sprinkle over rhubarb
- mixture.
- Bake at 350° for 40 minutes or until done.
- Serve warm or cold .
TIGER BUTTER
My husband first tasted Tiger Butter at a retail candy company. When a friend gave me this recipe, my husband was overjoyed. It is simple, and takes no time to make. My son loves to help make this. The Prep time does not include "set" time, which usually takes 30 min. to an hour.
Provided by oneminnow
Categories Candy
Time 14m
Yield 1 batch
Number Of Ingredients 3
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.
Nutrition Facts : Calories 1587.2, Fat 116.9, SaturatedFat 44, Sodium 611.1, Carbohydrate 134.4, Fiber 17.9, Sugar 106.2, Protein 39.6
PEANUT BUTTER CRUNCH
This is an easy finger-food that my family loves. It's the "peanut butter and frosted flakes" version of a rice-krispie treat.
Provided by quotMrs. Hoopsquot
Categories Candy
Time 15m
Yield 12 treats, 12 serving(s)
Number Of Ingredients 5
Steps:
- Bring all, except cereal, to a near boil--be careful not to scorch. Remove from heat and pour over cereal and stir until cereal is coated well. Drop by spoonfuls onto waxed paper or press into greased 9 x 13 pan and cut into squares after cooled.
Nutrition Facts : Calories 376.7, Fat 12.9, SaturatedFat 2.6, Sodium 254, Carbohydrate 64.5, Fiber 2.1, Sugar 35.4, Protein 6.2
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