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Line a bakers quarter sheet (or a 9×13 glass pan) with parchment paper or foil. Put semi sweet chocolate chips in a small glass bowl. Microwave for 1 minute and stir gently until smooth. Set aside. Pour vanilla chips in a medium sized glass bowl. Microwave for 1 minute 30 seconds. Stir gently until smooth.
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Store tiger butter in an airtight container in the fridge for up to 1 week. This also freezes really well for up to 3 months. Just let it thaw in the fridge before serving. Recipe Notes. Almond bark doesn't have any nuts in it, that is just a generic name for a white candy coating that resembles chocolate and is commonly used in candy making.
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Drizzle the melted chocolate over the almond bark, then use a knife or small spatula to swirl the 2 together. Place the pan in the fridge to chill until firm. Once firm, break or cut the tiger butter into smaller pieces. Store in an airtight container on the counter or in the fridge.
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Melt on 50% power in 30 second increments stopping to stir each time. You could also use the melt function. Repeat the process until the chocolate is completely smooth. Drizzle over the white chocolate. Swirl together using a toothpick or the tip of a knife. Chill the Tiger Butter Bark for 1 hour or until firm.
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Instructions. Cover cookie sheet with waxed paper or parchment for easy release once bark has hardened. In a microwave safe bowl, heat peanut butter and white chocolate chips in microwave until melted (30 seconds at a time, stirring in between--should take about 1 1/2 minutes). Stir until smooth. In another microwave safe bowl, heat chocolate.
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Step 2. Microwave white morsels and peanut butter in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Pour into prepared pan.
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Directions. In a small microwave-safe bowl, melt vanilla chips and peanut butter; stir until smooth. Pour into a greased 5-3/4x3-in. mini loaf pan. In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over first layer. Swirl together using a toothpick.
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Directions. Line a 9x13-inch baking dish with plastic wrap. Melt white chocolate in the top of a double boiler over simmering water, frequently stirring and scraping down the sides of the boiler with a rubber spatula to avoid scorching. Place melted white chocolate in a large bowl and stir in peanut butter until well combined.
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Instructions. Line a cookie sheet or baking pan with parchment paper or a silicone baking mat. In a microwave-safe bowl, combine white chocolate and peanut butter. Cook on 50% power for 2-3 minutes, stirring every 30 seconds until melted and smooth. Spread onto the lined baking sheet coated with cooking spray.
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Once its melted add the rest of the peanut butter and stir to combine. Step 2: Pour the white chocolate peanut butter mixture into a lined 9 x 13 pan. Step 3: In a small microwave safe bowl melt the chocolate chips at 50% power stirring every 30 seconds until melted, about 1-2 minutes. Pour this over the white chocolate peanut butter mixture.
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Pour into prepared pan. In another heavy saucepan, melt milk chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Drizzle over vanilla layer. Swirl with a knife. Refrigerate for 30 minutes or until firm. Using the foil, lift fudge out of pan. Gently peel off the foil; cut into.
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Directions. Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave, melt candy coating and peanut butter; stir until smooth. Spread into prepared pan. In microwave, melt chocolate chips and shortening, stirring to blend. Drizzle over top; cut through mixtures with a knife to swirl. Refrigerate until firm.
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Instructions. Melt white chocolate chips in a medium-sized mixing bowl in the microwave for about a minute. If it's not melted enough to mix, put it back in the microwave for another 10 seconds and check it again. Then fold in the peanut butter and mix both ingredients until thoroughly combined.
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Line a baking sheet with wax paper. Melt chocolate chips in a microwave safe bowl until smooth. Spread chocolate on prepared pan, reserving a couple tablespoons in the bowl. In a separate bowl melt peanut butter chips, stirring until smooth. Drizzle peanut butter mixture on top of chocolate.
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Line a 13x9 baking dish with aluminum foil. In a sauce pan, over low heat, melt the Candiquik chocolate with the peanut butter. Cook for about 5 minutes, until melted and blended together well. Stir mixture occasionally. Pour chocolate chips and vegetable oil into microwave safe bowl.
