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Tiger butter

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Ingredients/Components

creamy peanut butter - 1/4 c
nonstick vegetable cooking spray - 1 item
Swiss white chocolate, finely chopped - 1 lb
Swiss dark chocolate, finely chopped - 2 oz

How to make tiger butter:

Line an 8-inch square pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan. Lightly spray the bottom and sides of the pan with vegetable cooking spray.

In the top of a double boiler, over hot, simmering, water, melt the white chocolate with the peanut butter, stirring frequently until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture for 10 to 15 minutes, or until tepid. Pour the chocolate mixture into the prepared pan. Using a small offset metal spatula, spread the chocolate mixture evenly in the pan.

Without washing the top of the double boiler, melt the dark chocolate over hot, not simmering, water, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom. With a teaspoon, drizzle the dark chocolate over the white chocolate mixture. Using a small metal spatula or table knife, pull through the chocolate mixtures to create "tiger stripes".

Freeze the Tiger Butter for 45 to 60 minutes, or until firm enough to cut. Using the two ends of the foil as handles lift the Tiger Butter out of the pan. Invert the Tiger Butter onto a flat surface and carefully peel off the aluminum foil. Invert again onto a smooth cutting surface and cut the Tiger Butter into 64 (1-inch) pieces. Keep the Tiger Butter refrigerated in an airtight container until ready to serve.

Recipe categories: Desserts, Candy, Kid Friendly.

Rating:

Average rating: 4, total votes: 9

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