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Tiger Butter Fudge

No-bake white chocolate and peanut butter fudge with milk chocolate swirled through in tiger stripes. Made in the microwave and set in an 8x8 pan. Makes 36 squares.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling 2 hours
Servings: 36 squares
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Peanut butter base
  • 4 cups white chocolate chips about 24 oz
  • ¾ cup creamy peanut butter no-stir, such as Jif or Skippy
  • ⅛ tsp salt
Chocolate swirl
  • ¾ cup milk chocolate chips about 4.5 oz
  • 1 tsp coconut oil or shortening

Method
 

  1. Line an 8x8-inch pan with parchment, leaving an overhang on two sides.
  2. Microwave the white chocolate chips at 50% power for 1 minute, stir, then in 30-second bursts at 50% power, stirring each time, until almost melted. Stir until smooth.
  3. Microwave the peanut butter 20–30 seconds, then stir it and the salt into the white chocolate until smooth.
  4. Spread evenly in the pan.
  5. Melt the milk chocolate chips with the coconut oil at 50% power in 30-second bursts, stirring, until smooth.
  6. While the base is still soft, drop spoonfuls of chocolate over the top and drag a knife through both layers in a zigzag to make stripes.
  7. Refrigerate uncovered 2 hours, until firm.
  8. Lift out, rest 5 minutes and cut into 36 squares.

Notes

Use no-stir peanut butter. Storage: airtight in the fridge up to 2 weeks, or frozen up to 3 months. 9x13 pan: makes thinner pieces that set in about 1 hour. Contains peanuts and milk. Let WPRM calculate nutrition.