Peanut Butter and Chocolate Swirl Tiger Butter
The classic tastes of peanut butter and chocolate come together once again to create a gorgeously swirled fudge that's a little wild.
Servings: 20 servings
Equipment
- 9x13 casserole dish
Ingredients
- 12 oz bag of semisweet chocolate chips
- 12 oz bag of white chocolate chips
- 1 cup smooth peanut butter
- orange food coloring (or red + yellow)
Instructions
- Set up two double boilers with water in the bottom pots, and pour the semisweet chocolate chips in one pot.
- Pour the white chocolate chips in the second double boiler, along with the peanut butter.
- Heat the double boilers over medium heat, using a separate spoon to stir each. Once the chips begin to melt, turn the heat to medium low.
- Once the chips are all melted, turn the heat off and leave the pots on the hot eyes.
- Stir the food coloring into the peanut butter mixture until it's a satisfactory shade of orange.
- Line the casserole dish with parchment paper (I used clothespins to keep the paper in place!) and use a spatula to evenly spread the peanut butter mixture in the dish.
- Drizzle the chocolate on top of the peanut butter, making swoops and swirls. Once al of the chocolate is added, use a butter knife to swirl the peanut butter and chocolate into eye catching designs, taking care not to cut the parchment paper.
- Refrigerate for at least three hours. Remove from the fridge and cut into squares, by lifting out by the parchment paper and placing on a cutter board. Clean the knife in between cuts for the cleanest cuts.
- Keep tiger butter refrigerated.