Sometimes, tigers get stuck in weird spaces. I mean, without tiger butter, how are you going to unstick a tiger head from bannister spindles? Grease ‘em up!
Tee hee hee.
Last week, I was putzing around in blogland and found MySweetCreations’ Tiger Butter. And because I’m nuts and bought a one-way ticket to Diabetesville years ago, I had all the ingredients in my house.
“All the” being a bit of an overstatement, because really, it only involves three things.
- 12 ounces white chocolate
- 2-4 ounces milk or semi-sweet chocolate
- 1/4 cup creamy peanut butter
- In a double boiler, melt your white chocolate. Stir in your peanut butter thoroughly. Let the mixture cool off the heat for a few minutes, to thicken.
- Spread into a prepped dish. I used an 8″x8″ Pyrex with parchment paper.
- Melt your brown chocolate in a double boiler. With a spoon or silicone spatula, dish a few lines or dollops of milk chocolate onto the white chocolate/peanut butter mixture.
- With a smooth knife, swirl the chocolate through the pb mixture.
- ‘Fridge for a few hours until solid.
I’m now really addicted to this stuff. It has the BEST consistency– somewhere between fudge and room-temperature chocolate.
As far as the brand of chocolate goes, we used Ghirardelli. For one thing, they were on sale at Target, for another– they really are just better chocolate. Each variety melted smoother than my usual Nestle or Safeway brand does, and the melted chips even cooled more consistently.
The best part of the Ghirardelli chocolate, though, is the flavor. You know how sometimes, when you use cheaper chocolate, sometimes it doesn’t keep the richness? Not so with this stuff. Definitely worth the extra 50-75 cents a bag.
The Tiger Butter melts really well, but can be a smidge hard to cut. You could probably run the knife under hot water to cut more easily, but we just went for the choppy-choppy.
What’s your go-to easy dessert?Pin It