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Monday
Dec122011

Tiger Butter

Tiger Butter is my husband’s all time favorite treat. I only make it twice a year; Christmas and our summer youth bake sale. I was first introduced to Tiger Butter when I was in High School working at Rocky Mountain Chocolate Factory, of course I never read ingredients back then and thought nothing of microwaving the mix all together. Over the years I have adjusted this recipe to suit my needs, which are now having a little indulgence without having all the extra yuck.

 

Tiger Butter

1 lb white chocolate, best that is available to you (I used ghirardelli, because that is what I could find without HFCS, please do NOT use almond bark, that stuff is just bad)

1 lb dark chocolate, best available to you

2 cups all natural, no sugar added peanut butter

Sea Salt (only if your peanut butter is salt free)to taste

 

Line a large bar pan with parchment paper. In a medium saucepan heat white chocolate and peanut butter (and salt if needed) over very low heat, stirring often. Once most of the chocolate has melted remove from heat and continue to stir until mixture is smooth. Heat dark chocolate in small saucepan on low until almost melted through, then remove from heat and continue stirring until smooth (I usually have both pans going at the same time). Drizzle 1/3 of the chocolate mixture on the bottom of the bar pan. Gently pour the white chocolate/peanut butter mixture on top, use a spatula to spread it evenly. Using the remaining dark chocolate make several stripes from top to bottom. Use a toothpick to swirl the two chocolates together. Place in a cool place to allow the chocolates to harden (a couple of hours in my garage in the winter, my fridge in the summer), cut into desired pieces and enjoy a very rich velvety treat.

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