When my daughter was a teenager, I remember almost every time she went to the mall, she would stop by the candy store, Morrow's Nut House, and buy some Tiger Butter.
I don't know if her quest to find the recipe for this wonderful candy was sparked by the closing of the store. Or, by the sheer deliciousness to enjoy it whenever she wanted to. All I know is that I am so glad she did get the recipe for all of us in the family to enjoy.
I love to make treats for Christmas and these were perfect in my Christmas Gift Boxes this year. Three ingredients are all the recipe calls for, almond bark, peanut butter, and semi-sweet chocolate chips. So simple yet so yummy!
- 24 oz. package Almond Bark
16 ounces peanut butter, creamy style
6-12 oz. semi-sweet chocolate chips (I use 6 oz.)
In a medium microwave safe bowl, melt semi-sweet chocolate in the microwave 2-4 minutes at 30 SECOND intervals until semi-sweet chocolate is melted; set aside.
In a medium microwave safe bowl, melt white chocolate in the microwave 2-4 minutes at 30 SECOND intervals until white chocolate is melted; add peanut butter and then stir rapidly until white chocolate and peanut butter is mixed well and creamy.
Spread mixture onto a waxed paper-lined 15 x 10 x 1-inch jellyroll pan or an 11 x 17 Pyrex dish. Pour semi-sweet chocolate over peanut butter mixture in a lazy river design, and swirl through with a knife. Chill until firm.
Cut into bars. Store in refrigerator if you want it hard or leave room temperature for it to be soft like fudge.
Cook's Note: Adjust the amount of Semi-sweet chocolate that you want. I like 6 oz. semi-sweet chocolate. I like to use Almond Bark instead of White Chocolate. There are no rules on which one to use!
My Recipe Box in the top menu.