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Ingredients
- 1 pound white chocolate, Swiss finely chopped
- 1/4 cup peanut butter creamy
- 2 ounces dark chocolate, Swiss finely chopped
- non-stick spray-(Pam)
Preparation
Step 1
Note: Use only top grade, best Swiss chocolate.
1. Line 8" square pan with tin foil so that foil extends 2-inches on opposite sides. Spray bottom and sides lightly with Pam.
2. In the top of a double boiler, over hot, not simmering water, melt white chocolate with the peanut butter. Stir often to keep smooth. Remove top part of the double boiler from the bottom part and cool 10-15 minutes or til tepid. Pour the chocolate mixture into the prepared pan. Using a small offset metal spatula, spread chocolate mixture evenly in pan. (Do not wash the double boiler yet).
3. Melt the dark chocolate in the top of the double boiler over hot, not simmering water. Stir often until smooth. Remove the top of the double boiler from the bottom. With a teaspoon, drizzle the dark chocolate over the white chocolate mixture. Using metal spatula or a table knife, pull through the chocolate to create "tiger stripes".
Freeze Tiger Butter for 45 minutes-60 minutes, or until firm enough to cut. Using the two extended ends of foil as handles, lift Tiger Butter out of pan. Invert Tiger Butter onto a flat surface and carefully peel off foil. Invert again to a smooth cutting surface and cut Tiger Butter into 64-one inch squares.
Keep Tiger Butter refrigerated in airtight container til ready to serve.
(Keeps in airtight container with refrigeration if cool)