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Tiger Butter Fudge

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Creamy, dreamy, smooth peanut butter and chocolate swirled fudge with little bits of crunchy peanuts. Just 3 simple ingredients, and no candy thermometer required!

Note: Use the parchment or wax paper. When firm remove from the pan, to a clean smooth surface you can cut on, and peal off the paper, that way you will not have to worry about someone getting a piece of parchment or wax paper in a bite of the fudge, even though you spent time pulling off the parchment or wax paper from each piece if you cut the pieces in the pan.

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Rate this recipe 4.4/5 (18 Votes)
Tiger Butter Fudge 1 Picture

Ingredients

  • 1 1/2 cup crunchy or creamy peanut butter, divided
  • 3 1/2 cups white chocolate morsels or Almond Bark (broken into chunks)
  • For Almond bark include 2 tbs oil.
  • 3 1/2 cups semisweet chocolate chips
  • Parchment or wax paper to line dish.

Details

Adapted from somethingswanky.com

Preparation

Step 1

Over low heat (must be LOW), melt 3/4 cup of the peanut butter in a medium sauce pan, stirring continuously. (Can use microwave for this.)

Add the white morsels and continue to stir until everything is melted and smooth.

Line a 9x13 baking dish with parchment paper or wax paper, and pour the mixture into the prepared dish.

In the same saucepan, over low heat, melt the remaining 3/4 cup peanut butter and chocolate morsels until smooth. Pour the mixture over the white fudge. Use a knife or spatula to swirl.

Allow to cool for at least 4 hours or overnight before cutting into 1-inch squares using a knife dipped in hot water and dried for each slice made.

Note: Some people remove the fudge, using the parchment or wax paper, from the pan, after about an hour or so while it is still a little soft and cut the fudge then instead of waiting until it is completely cold. The fudge must be firm enough to easily lift from the pan. Turn it upside down with the parchment or wax paper on top and peal the paper off before cutting. You can do this by placing a cookie sheet on top of the fudge and flipping the pan (loosen the fudge around the sides first)

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