Tiger Butter
.
Yield
72 servingsPrep
10 minCook
15 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
white chocolate
|
|
| 12 | oz |
peanut butter
chunky |
*
|
| 1 | pound |
semi-sweet chocolate
semi-sweet, melted, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
white chocolate
|
|
| 12 | oz |
peanut butter
chunky |
*
|
| 453.6 | g |
semi-sweet chocolate
semi-sweet, melted, null, null |
|
Directions
Combine white chocolate and peanut buter in top of a double boiler; bring water to a boil.
Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly.
Spread mixture onto a waxed paper-lined 15x10x1-inch jellyroll pan.
Pour semi-sweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm.
Cut into 1½x1-inch pieces. Store in refrigerator.
Make 6 dozens.
