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?
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