Tiger Butter

If you haven’t made tiger butter before, this is the kind of recipe you’ll want to move up to a higher spot on your priority list!

Some of you might be wondering – what is tiger butter?

It’s not exactly butter. Ha, thank goodness, right? It’s like bark, think peppermint bark except not pepperminty at all. This one is straight up chocolate & peanut butter!

It’s one of those recipes that requires small input but yields high output in the form of insanely delicious bark.

I wasn’t quite sure if I wanted to use smooth peanut butter in place of the chunky peanut butter, but I am so glad I used chunky because the peanut chunks add great crunch.

Tiger butter comes down to just a few ingredients
-vanilla almond bark
-crunchy peanut butter
-semi-sweet chocolate chips
-a little bit of vegetable oil

There’s really only one special thing you need for this recipe..

a jelly roll pan. I feel like this is the hardest size of pan to come by. A jelly roll pan is just a smaller version of a rimmed baking sheet. A baking sheet is 12×18 and a jelly roll pan is 10×15.

If you want to use a baking sheet instead of a jelly roll pan, DOUBLE this recipe. If you want to use a 9×13 inch baking pan, go ahead and follow the recipe, your tiger butter will be thicker, but I see no problem with that!

Tiger Butter

Total Time:10 minutes (plus chilling time)

This 4 ingredient tiger butter bark is highly addictive and receives tons of compliments! It’s a great holiday dessert to bring to parties or add to a cookie plate!

Print Recipe

Ingredients:

• 16 oz package vanilla almond bark 0r vanilla candiquik
• 2/3 cup chunky peanut butter
• 2/3 cup semi-sweet chocolate chips
• 1 tsp vegetable oil

Directions:

1. Line a jelly roll pan (10x15) with aluminum foil.
2. In a medium pot over medium-low heat, melt the vanilla almond bark and chunky peanut butter, stirring occasionally until melted.
3. At the same time, in a second smaller pot over medium-low heat, melt the semi-sweet chocolate chips and vegetable oil, stirring occasionally until melted.
4. Pour the almond bark mixture onto the lined pan and smooth evenly. Drizzle the melted chocolate over the almond bark, then use a knife or small spatula to swirl the 2 together. Place the pan in the fridge to chill until firm. Once firm, break the tiger butter into smaller pieces. Store in an airtight container.

Products used to make this recipe

(may include affiliate links)

Vanilla Candiquik

Chocolate Chips

Spatula (my fav!)