Tiger Butter (Formerly Tiger Fudge)
You'll love Tiger Butter Fudge for its decadent blend of creamy, dreamy flavors that make every bite an irresistible indulgence! A delicious peanut butter chocolate treat when the family demands fudge fast!
Servings: 36 slices
Calories: 146kcal
Ingredients
- 4 cups white baking chips I used Nestle Toll House brand
- ¾ cup creamy peanut butter I used Jif brand
- ¾ cup milk chocolate chips I used Nestle Toll House brand
- 1½ teaspoon vegetable oil
Instructions
- Line an 8x8 baking dish with parchment paper, be sure to leave a slight overhang to remove the fudge from the pan. (You can use small binder clips to fasten the top edge of the parchment paper to the baking dish. That will help ensure the parchment paper does not fold over on top of the fudge and stick to the top)
- Add the white baking chips to a medium size (2-3 quarts) microwave safe bowl. Microwave on full power for 1 minute, stir well and continue to microwave in 30 second intervals until the baking chips are completely melted and smooth.4 cups white baking chips
- Add the peanut butter to a small (3-4 cups) microwave safe bowl. Heat at full power for 30 seconds. Stir well and pour into the melted white baking chips. Stir well until combined. (You can heat the white baking chips and peanut butter together, but I prefer to heat them separately)¾ cup creamy peanut butter
- Pour the melted white baking chips and peanut butter into the lined baking pan. You can tilt the pan, if needed, to evenly distribute the melted white baking chips and peanut butter in the pan.
- Next add the milk chocolate chips and vegetable oil to a small (3-4 cups) microwave safe bowl. Microwave on full power for 30 seconds and stir well. If needed, you can microwave for another 15 seconds until the milk chocolate chips are completely melted and smooth. (If the melted milk chocolate is a bit too thick to pour easily, you can stir in 1 teaspoon of vegetable oil)¾ cup milk chocolate chips, 1½ teaspoon vegetable oil
- Pour the melted milk chocolate over the top of the white chocolate and peanut butter in zigzag lines.
- Using a knife make a swirl design dragging the tip of the knife around the pan. Cover tightly with aluminum foil and chill in the refrigerator for 45 minutes.
- Just before you are ready to serve, remove the pan from the refrigerator. Use the parchment paper overhang to remove the fudge from the pan.
- Place the fudge on a cutting board. Use a sharp kitchen knife to cut 6 slices x 6 slices. Keep refrigerated until ready to serve.
Video
Notes
Storage:
- To Store: Store leftover tiger butter fudge in an airtight container in the refrigerator for up to 2 weeks. If your kitchen is on the cooler side, you can store the fudge covered on the counter for 1 week.
- To Freeze: You can freeze the tiger fudge for up to 2 months. Allow the fudge to thaw overnight in the refrigerator before serving.
- Feel free to use your favorite brands of smooth peanut butter in this recipe but do NOT use Natural or Natural No-Stir options. These can separate and will result in a different outcome and texture.
- I like to line my baking dish with parchment paper to make it easy to remove the fudge from the pan. Be sure to leave a slight overhang. Feel free to use small binder clips to fasten the top edge of the parchment paper to the baking dish. This will help ensure the parchment paper does not fold over on top of the fudge and stick to the top.
- If your kitchen is on the cooler side, you can allow the fudge to rest at room temperature to solidify before slicing and serving.
Nutrition
Calories: 146kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 30mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 1mg