Tiger Butter II Recipe
- 1 pound white chocolate
- 1 pound semisweet chocolate, melted
- 1 1/3 cups crunchy peanut butter
- Line a 10×15 inch pan with parchment. Set aside.
- In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
- Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1″ pieces.
