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I found this tiger butter in a church cookbook, and I’ve made it every Christmas since. It’s 4 ingredients, about 10 minutes of hands-on time, and you don’t need a candy thermometer. Vanilla almond bark and chunky peanut butter melt together, then semi-sweet chocolate gets swirled right on top. It’s my go-to chocolate peanut butter candy recipe for Christmas!
Absolutely enjoyed this!! Highly recommend! So easy to make and so tasty!
-Tazlyn
Where This Tiger Butter Recipe Came From
This recipe came from a church cookbook that was passed down to me. I was super intrigued because it only had a few ingredients. So I gave it a go, and I fell in love.
I haven’t changed a thing. It didn’t need it! I make it every year, and people always rave about it and ask me for the recipe.
It’s also a cookie tin workhorse. I make 40 or more tins every Christmas, so I need recipes I can make in bulk without a candy thermometer. This one checks all of those boxes!
What is Tiger Butter Made Of?
It’s not butter, haha, thank goodness, right? It’s chocolate and peanut butter, and the marbling sort of looks like tiger stripes. You get big beautiful swirls every time!
This Christmas candy is a cross between bark and fudge. The texture is like fudge, but it looks like bark because it’s poured onto a baking sheet. Sometimes it’s called tiger fudge, tiger butter fudge, or tiger bark.
If you’ve seen this called a tiger bark recipe, that’s because it starts with vanilla almond bark, plus chunky peanut butter and semi-sweet chocolate chips. The chunky peanut butter is my favorite part. You get little bits of crunchy peanuts in every bite!
It’s one of my favorite holiday candies because the ingredients are so simple. If you want a creamy fudge too, pair it with my peanut butter fudge or chocolate fudge.
Why You’ll Love It
- Just 4 ingredients and about 10 minutes of hands-on time
- No candy thermometer
- Kids can help with the swirling
- Keeps at room temperature or in the fridge for up to 2 weeks
- Cut it small and it fits right into a cookie tin
Tiger Butter Ingredients
- Four ingredients, and you probably have half of them already. Measurements are in the recipe card.
- Vanilla almond bark: This is the base. It’s also sold as chocolate-flavored candy coating or Candiquik. White chocolate chips work in its place.
- Chunky peanut butter: This gives you the crunchy peanut bits. Creamy works too if that’s what you have.
- Semi-sweet chocolate chips: These make the stripes. Dark or milk chocolate chips work too.
- Vegetable or coconut oil: Just 1 teaspoon, to help the chocolate chips melt.
How to Make Tiger Butter
Prep baking sheet. Line a baking sheet with aluminum foil or parchment paper.
Melt almond bark. In a medium pot over medium-low heat, melt the vanilla almond bark and chunky peanut butter, stirring occasionally until melted.
Melt chocolate chips. 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. You can also microwave the chocolate chips and oil in a microwave-safe bowl on 50% power until melted.
Spread. Pour the almond bark peanut butter mixture onto the lined prepared pan and smooth evenly with a spatula.
Swirl chocolate. Drizzle the melted chocolate over the almond bark, then use a knife or small spatula to swirl the 2 together. For a beautiful swirl pattern, be sure to not over mix the 2 layers.
Refrigerate. Place the pan in the fridge, or in the garage if you live somewhere cold, to chill until firm. Once firm, break or cut the tiger butter into smaller pieces with a sharp knife. Store in an airtight container.
Want a thicker version?
If you want this tiger butter to be thicker, more like fudge, use a 7×11 inch baking dish.
How to Melt Chocolate in the Microwave
If you want to skip using the stove top, you can melt everything in the microwave.
To melt chocolate in the microwave use a glass bowl or ceramic bowl. Always microwave on 50% power, checking the chocolate after every minute or so. When working with large chunks of chocolate, chop them into smaller pieces for even melting.
My Pro Tips
- Line the pan first with foil or parchment paper.
- Melt low and slow. Medium-low heat on the stove, or 50% power in the microwave.
- Chop any big chunks of almond bark so everything melts evenly.
- Don’t overswirl. A few passes with a knife is enough, or the marbling disappears.
Tiger Butter Variations
- White chocolate: Use white chocolate chips instead of almond bark.
- Creamy peanut butter: Swap it in for chunky.
- Different chocolate: Try dark or milk chocolate chips for the swirl.
- Peanut free: I personally haven’t tested a peanut free version. One reader swapped in cookie butter with a dash of cinnamon and gave it 5 stars!
How to Store, Make Ahead, and Freeze Tiger Butter
To store: Keep pieces in an airtight container or zip top bag at room temperature for up to 2 weeks.
To make ahead: Since it keeps for 2 weeks, make it ahead for cookie tins and holiday trays.
To freeze: Cut it into squares and freeze in a zip top bag with the air pressed out for up to 3 months. Thaw the sealed bag in the fridge overnight.
Does tiger butter need to be refrigerated?
No. It holds up at room temperature, but you can keep it in the fridge if you like it cold. Either way it lasts up to 2 weeks.
Frequently Asked Questions
I haven’t tested it without peanut butter, so I can’t promise how it turns out. One reader used cookie butter with a dash of cinnamon and gave it 5 stars!
Christmas Recipes
- Sticky Paws Williams Sonoma Copycat
- Peppermint Oreo Balls
- Church Window Cookies
- Swirled Peppermint Bark
- Eggnog Pie
- Haystack Cookies
- Butter Mints
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Tiger Butter
Video
Ingredients
- 24 oz vanilla almond bark, Almond bark might also be called chocolate flavored candy coating or candiquik
- ⅔ cup (167g) chunky peanut butter, can substitute creamy peanut butter
- ⅔ cup (140g) semi-sweet chocolate chips
- 1 tsp vegetable oil or coconut oil
Instructions
- Line a large baking sheet (I used 10×15) with foil or parchment paper.
- In a medium pot over medium-low heat, melt the vanilla almond bark and chunky peanut butter, stirring occasionally until melted.24 oz vanilla almond bark, 2/3 cup (167g) chunky peanut butter
- 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.2/3 cup (140g) semi-sweet chocolate chips, 1 tsp vegetable oil or coconut oil
- 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 or cut the tiger butter into smaller pieces. Store in an airtight container on the counter or in the fridge.
Last Step: I’d love to hear what you think. Leave a rating and comment here.
Notes
- Use white chocolate chips in place of the vanilla almond bark.
- Replace the crunchy peanut butter with creamy peanut butter.
- Switch up the chocolate chips by using dark or milk chocolate chips.
Can you make this without peanut butter? I am allergic to peanuts so I do not use any type of nuts or nut butter.
Hi Sherri! I personally haven’t tried this recipe without peanut butter.
I have been making tiger butter since I was kid (its been years though so I needed to look up ratios). I made some today with cookie butter instead of peanut butter and added a dash of cinnamon, SO GOOD!