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!
For a step-by-step of how to make this tiger butter recipe, watch this short video:
Total Time: 10 minutes (plus chilling time)
- 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
- Line a jelly roll pan (10x15) with aluminum foil.
- In a medium pot over medium-low heat, melt the vanilla almond bark and chunky peanut butter, stirring occasionally until melted.
- 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.
- 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.