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Tiger Butter


If you need an idea for last-minute Valentine’s Day treats for your loved ones, I gotcha covered!  I’ve made four batches of this Tiger Butter fudge since Christmas and everyone has been so impressed with it, I don’t know whether to be proud or ashamed of how easy it is to make!  Three ingredients, melt, stir, and swirl, and you’re done.

And if you’re wondering about the taste, it is oh so good.  The peanut butter layer is incredibly creamy and of course the chocolate is the perfect complement.  Need I say more?

Tiger Butter

Printable recipe
Printable recipe with picture

1 (24 oz) package vanilla almond bark candy coating
1 (1 lb 2 oz) jar creamy peanut butter
1 1/4 cups milk chocolate chips

Line a rimmed baking sheet with foil; set aside.

In a microwave-safe bowl, microwave the chocolate chips for one minute and stir well. Microwave in 15-second intervals, stirring well in between, until completely melted. This takes 2 intervals for my microwave. Be careful not to overheat the chocolate and stir well after each interval, allowing the residual heat to melt the chips before microwaving again. If you overheat them, they will get too thick and you won’t be able to use the melted chocolate for swirling. Once melted, set aside.

Melt the almond bark according to package directions. Usually that would be to place them in a microwave safe bowl, microwave for 1-1 1/2 minutes, stir well, and microwave in 15 second intervals, stirring in between, until melted and smooth. Once melted, stir in the peanut butter until creamy and smooth. Spread into prepared baking sheet.

If the melted milk chocolate has become too firm with standing, microwave for ten seconds, stir, then pour it over the peanut butter mixture in long horizontal lines. Drag a spatula through the lines in a vertical pattern, going up on one line, then down on the next, repeating until the pan is swirled. Allow to set for several hours or overnight before cutting. You may refrigerate the fudge to set it up quickly.

Stores great at room temperature, and you don’t even have to cover it. Great shelf life. I’ve left some uncovered for up to two weeks with no spoiling.

Veronica’s notes: although I haven’t tried it, you should be able to substitute 1 1/2 lbs white baking chips for the candy coating if you can’t find it in your area, or even real white chocolate if you don’t mind the big price tag. I like to use milk chocolate with peanut butter, but semisweet chocolate is perfectly fine and would create a more dramatic stripe effect.

Recipe source: adapted from The Better Baker

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Pecan Toffee Fudge and some sad/happy news


Usually I don’t include my daily life in food posts, but I wanted to honor sister June, whose funeral I’ll be attending this morning. June was 95 years old and it was her time. She spent her last night on Earth in good spirits with her family in Christ at our weekly Bible study, then she passed gently in her sleep. It is such a joy to think of her with her heavenly family now, that I have not shed more than a few tears, but I’m sure they will come in abundance as we remember her life here and how she touched each of us. It was a privilege to know this dear & faithful lady, who I knew only to miss a handful of church services due to health concerns. She was such a treasure and such a blessing to everyone who knew her–she had a great sense of humor and some really great stories!

I thought I would share this video of June from our preacher’s holiday party last year, in which she got quite the hilarious white elephant gift from Dennis. (That’s her son, Mike, helping her open it, and I would appreciate your prayers for him during this time of mourning. He never married and lived with her all these years, so this will be hardest for him.)

OK, let’s talk fudge.  (Sorry, terrible segue, but how do you segue from a funeral announcement to fudge???  Maybe that’s why I don’t talk about my personal life in these posts-LOL!)  I’m featuring only simple holiday recipes this week, since Christmas is less than a week away and you might need a little help with last-minute goodies ideas.  This one certainly fits the bill!  It doesn’t involve cooking or a candy thermometer, just beating some ingredients together and voilà!  Absolutely perfect, delicious, soft fudge, studded with toffee and pecans.  Fantastico!

Pecan Toffee Fudge

Printable recipe
Printable recipe with picture

1 teaspoon butter
1 package (8 ounces) cream cheese, softened
3-3/4 cups confectioners’ sugar
6 ounces unsweetened chocolate, melted and cooled
1/4 teaspoon almond extract
Dash salt
1/2 cup coarsely chopped pecans
1/2 cup English toffee bits

Line an 8 or 9-in. square pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners’ sugar. Beat in the melted chocolate, extract and salt until smooth. Stir in pecans and toffee bits. Spread into prepared pan. Cover and refrigerate overnight or until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2-1/2 pounds.

Recipe source: slightly tweaked from Taste of Home

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