NICOLE PARTON’S FAVORITE RECIPES: Tiger Butter

Wednesday, October 30, 2013

Tiger Butter

This deliciously creamy fudge is an easy-to-make concoction of chocolate and peanut butter. Halloween is the time of year to splurge, and this is a great, occasional treat.

This fudge lasts a long time - as long as you don’t eat it. What’s wrong with that logic?

Tiger Butter:

8 oz. (225 g) white chocolate, chopped or chips

½ c. (125 mL) smooth peanut butter

8 oz. (225 g) semi-sweet chocolate chips

Read this recipe over and have all ingredients measured and ready to go before starting. Line bottom of 9-in. (23 cm) round or 10-in. (25 cm) square glass dish or metal pan with sheet of parchment paper trimmed to fit (Because this dish will be going into the freezer, I also made a loose, wide parchment “sling’’ to help extract the parchment from the dish I used). Set aside.

Melt chocolate, starting with white chips, using one of the two methods described: (1) Add chocolate to top of a double boiler or metal bowl set over simmering (not boiling) water. Partially melt chocolate, stirring to melt completely. Or (2) Place chocolate chips in microwave-safe bowl, heating about 2 min. on medium-low microwave setting. Stir to complete melting. See my Note on this, below.

Spoon melted white chips into mixing bowl (or the bowl in which they were melted), stirring in peanut butter until well combined. Pour white chocolate-peanut butter mixture into prepared dish, pan, or parchment-lined cookie sheet marked off as a 10-in. (25 cm) square. Spreading chocolate evenly and smoothly on top.

As you did with the white chocolate chips, partially melt semi-sweet chocolate, stirring to melt completely. Pour semi-sweet chocolate over white chocolate-peanut butter mixture, spreading evenly and smoothing top. Draw spatula or dull knife through layers of warm chocolate, creating swirls for a marbled effect. Freeze mixture in pan, uncovered, at least 30 min. Remove from dish or pan using “slings,” peeling away parchment. Bring barely to room temperature before cutting (or breaking) into 16 wedges or squares. Store in covered, airtight container in fridge or freezer.

Note: Because the top of the double boiler needs thorough washing and drying between melting the white and dark chocolates, and because I had two identical microwave-safe bowls handy, I used the microwave method. If you use the double boiler method, using two metal bowls on top also works very well, the point being that washing and drying the top of the double boiler for this recipe is a hassle. Avoid doing that if you can, because even a few drops of water left in the pan will cause chocolate to “seize,’’ ruining it.