Tiger Butter is an EASY rich and creamy dessert that will melt in your mouth. With just three ingredients it couldn’t be simpler to make this fudge like treat. It’s a great holiday dessert to serve at a party or give as gifts.
This peanut butter and white chocolate Christmas candy will amaze you with its simplicity. If you’ve never tried tiger butter, give it a try. You probably have all the ingredients in your pantry and you only need a microwave and 10 minutes. You will need to refrigerate it before cutting, but everyone needs a dessert they can make without thinking in just 10 minutes.
Taylor first introduced us to Tiger Butter when her fourth grade teacher brought some to class before the holiday break. It seemed so exotic with its swirls and stripes. It’s been a favorite ever since and the girls always love to give it to friends at Christmas. Since this is such an easy fudge recipe, you can get the kids involved, all you need is a microwave. It’s so much fun to make the swirls and every batch turns out a little different.
Tiger butter makes a great hostess gift, or make some for your holiday cookie exchange. When you want these same flavors but want it in pie form, you’ll love this no bake peanut butter pie.
Why you’ll love tiger butter
- Only 3 ingredients needed to make this candy and 2 of them are probably in your pantry!
- This is a rich and creamy dessert that takes no time to make but has a beautiful design to it, making it a great homemade candy to share!
- All you need is a microwave
What you’ll need
- Peanut Butter – Jiff creamy for me, or crunchy if you want more texture
- White Chocolate bar or chips – Ghirardelli or Lindt
- Semi-sweet chocolate chips Ghirardelli or Guittard. If you like dark chocolate, you can use that instead or a mixture.
If you want this to be super creamy and melt in your mouth, then use a really good quality white chocolate bar, or white chocolate chips or wafers. Please do not use almond bark, it is not white chocolate.
With butter in the name it’s kind of funny that it doesn’t even have butter in the recipe. You can add bittersweet chocolate to the mix if you’re a dark chocolate fan. You can also use crunchy peanut butter, but I live in a house of smooth peanut butter lovers. These need to be kept in the refrigerator or they’ll get melty if your house is warm.
How do you make peanut butter candy
Step 1: Place the white chocolate in a microwave safe bowl with a tablespoon of peanut butter.
The tricky part to making anything with white chocolate is that it’s very sensitive to heat. If white chocolate gets too hot, it gets stiff and you have to throw it out and start again. To avoid this, cook it at 50% power and stir it every 30 seconds. It should take about two minutes.
As an added precaution, I add just a scoop of the peanut butter at the beginning with the white chocolate to keep it from scorching. 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.
Step 4: Take a butter knife and swirl it to get the stripes.
Step 5: Refrigerate for about 3 hours before cutting.
I’ve never met anyone who doesn’t love Tiger Butter. While it’s made with peanut butter, that isn’t the predominate flavor. It’s creamy and rich and perfect for the holidays. It has no added sugar although it’s plenty sweet with all of the white chocolate.
Pro tip: Make this at night so it cools thoroughly overnight and you don’t have to stare at them, hoping they cool faster.
FAQs and tips
Use a good quality of white chocolate chips or bar. For a splurge try a white chocolate Lindt bar.
I would not recommend it. Almond bark is not white chocolate and has a completely different taste and texture.
Any type of chocolate will work, semi-sweet, dark or milk, use what you like the most.
Either will work but creamy will give you that smooth velvety texture.
Although it has a similar consistency, fudge is made with sugar, butter and milk. Tiger bark is a candy that is like fudge and you can enjoy the chocolate melt in your mouth just the same.
Tiger butter is a great dessert to have on hand in the freezer. It freezes well and doesn’t take long to thaw. It’s actually pretty good eaten frozen.
More white chocolate recipes to try
Holiday treats you’ll love
- Chocolate chip shortbreads
- Peanut butter sandwich cookies
- Peanut butter oatmeal cookies
- Cherry crinkle cookies
- Sprinkle cookies
- S’more cookies
- Cranberry shortbreads
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Tiger Butter Recipe
- 1 lb white chocolate bars broken into pieces or 2 cup white chocolate chips
- 1 ⅓ cups peanut butter
- 6 ounces semisweet chocolate chips 1 cup
- Line a 9 X 13 pan with parchment paper.
- Place white chocolate pieces in a large microwavable bowl along with a tablespoon or so of peanut butter. Microwave on medium (50% power for 1 ½ minutes stirring every 30 seconds. Be careful not to let this cook too much. Remove before completely melted and stir until all pieces have melted. Add remaining peanut butter and stir. Microwave on medium high for 30 seconds until smooth and creamy. Stir well. Spread into prepared pan.
- In a separate microwave safe bowl, melt chocolate chips on medium (50% power) for 1-2 minutes, stirring every 30 seconds. Remove before completely melted and stir to melt remaining pieces. Pour over peanut-butter mixture and swirl with a knife.
- Refrigerate until set, about 3 hours. Cut into small triangles.
Barbara’s Tips + Notes
- Use good quality white and dark chocolate
- You can use white chocolate chips or white chocolate bars, do not use almond bark
- Refrigerate before cutting
- Store in the refrigerator or freeze
- Make sure you microwave on medium power to keep the chocolate from seizing