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Tiger Butter Fudge Recipe
If you love peanut butter and chocolate, this Tiger Butter Fudge Recipe is about to become your new holiday favorite—no oven, no candy thermometer, just creamy swirled chocolate fudge in about 10 minutes of hands-on time.
What Is Tiger Butter Fudge, Anyway?
Tiger butter fudge is a creamy white chocolate peanut butter fudge with a gorgeous chocolate swirl that looks like tiger stripes. It’s a fun little twist on classic layered chocolate fudge, but with less work and more peanut butter flavor. Think of it as marble peanut butter fudge that also happens to be one of the easiest fudge recipes you can make.
I first had homemade tiger butter at a little candy shop in a small Midwestern town when my kids were tiny. We were on a holiday road trip, tired, cranky, and cold. The owner handed us a sample of this swirled chocolate fudge “for the road.” One bite and everyone went quiet—that rare, magical mom moment when sugar solves everything for five minutes.
Ever since, this white chocolate peanut butter fudge has been part of my own holiday fudge recipe rotation. I make it for:
- Christmas cookie trays
- Teacher gifts
- Church potlucks and bake sales
- Movie nights when we want something a little special
And here’s what I love most: it looks fancy, like something you picked up at a gourmet sweets shop, but it’s really an easy microwave fudge recipe that anyone with a bowl and a microwave can handle.
Why You’ll Love This Tiger Butter Fudge Recipe
Let me explain why this deserves a spot in your dessert lineup:
- No baking needed – The microwave does the work; your oven gets the night off.
- Ready to chill in about 10 minutes – Perfect when you need a last-minute treat or holiday gift.
- Super kid-friendly – Kids love swirling the chocolate and cutting the “tiger stripes.”
- Only a handful of ingredients – White chocolate, peanut butter, chocolate chips, and a couple pantry basics.
- Beautiful presentation – The marbled top looks like you spent hours making fancy layered chocolate fudge.
- Flexible and forgiving – Use milk, semi-sweet, or dark chocolate for the swirl; it all works.
- Customizable for allergies – Easy to tweak with almond butter, sunflower seed butter, or dairy-free chocolate.
- Perfect for gifting – Holds its shape well, slices cleanly, and packs like a dream into tins or boxes.
- Crowd-pleaser flavor – It tastes like a peanut butter cup turned into a smooth, creamy fudge square.
You know what? This is one of those desserts that has people asking for the recipe before they’ve even finished their first piece.
Ingredients for the Creamiest Tiger Butter Fudge
This Tiger Butter Fudge Recipe keeps things simple but leans on good-quality basics. Here’s what you’ll need.
White Chocolate Peanut Butter Base
- 2 cups (12 oz) high-quality white chocolate chips
- Look for brands that melt smoothly, like Ghirardelli or Guittard. Cheaper white chips can be waxy and stubborn.
- 1 cup creamy peanut butter (not natural, no-stir style is best)
- Skippy, Jif, or your favorite supermarket brand. Natural peanut butter can separate and make the fudge greasy or grainy.
- 2 tablespoons unsalted butter
- This adds richness and helps everything melt into a silky base.
- 1 teaspoon pure vanilla extract
- For warmth and depth; it keeps the fudge from tasting too one-note sweet.
- ¼ teaspoon fine sea salt
- Balances the sugar and really sharpens that peanut butter flavor.
Chocolate “Tiger Stripe” Swirl
- ¾ cup semi-sweet or milk chocolate chips
- Semi-sweet gives a bolder contrast; milk chocolate makes it extra sweet and kid-friendly.
- 1 teaspoon vegetable oil or coconut oil (optional but helpful)
- Makes the chocolate smoother and easier to swirl.
Pan Prep
- 8×8-inch square baking pan
- You can use a 9×9, but your fudge will be a bit thinner.
- Parchment paper or foil
- Line the pan for easy lifting and clean slicing.
Ingredient Substitutions & Ideas
- Peanut-free: Use almond butter, cashew butter, or sunflower seed butter for a similar texture.
- Dairy-free: Use dairy-free white chocolate and chocolate chips plus vegan butter.
- Chunky peanut butter: You can use it, but the top won’t marble as smoothly. It’s rustic and fun, though!
Step-by-Step Directions (Microwave Fudge Made Simple)
Follow these steps and you’ll have homemade tiger butter ready to chill before your coffee even cools.
-
Prepare your pan
Line an 8×8-inch baking pan with parchment paper or foil, leaving some overhang on the sides so you can lift the fudge out later. Lightly spray with nonstick spray if your parchment likes to curl. -
Melt the chocolate for the swirl
Place the semi-sweet or milk chocolate chips and the teaspoon of oil in a small microwave-safe bowl.
Microwave in 20–30 second bursts, stirring between each round, until smooth and glossy. Set aside to cool slightly while you make the peanut butter layer. You want it pourable but not hot. -
Make the white chocolate peanut butter base
In a large microwave-safe bowl, combine the white chocolate chips, peanut butter, and butter.
Microwave for 30 seconds, then stir. Continue heating in 20-second bursts, stirring very well after each burst, until the mixture is smooth. Don’t rush this—white chocolate burns easily. If a few small lumps remain, just keep stirring; the residual heat usually finishes the job. -
Add vanilla and salt
Stir in the vanilla extract and sea salt until fully combined. Taste a little (careful, it’s warm) and adjust the salt if you want more contrast. -
Pour and level the base layer
Pour the white chocolate peanut butter mixture into your prepared pan.
Use a spatula to spread it into an even layer, pushing it into the corners. Gently tap the pan on the counter a few times to pop any air bubbles. -
Create the “tiger” chocolate swirl
Spoon or drizzle the melted chocolate over the top of the fudge base in random lines or puddles. This is fun—don’t overthink it.
Take a butter knife or a skewer and drag it lightly through the chocolate and peanut butter fudge, making swirls. Go across the pan horizontally, then vertically, until you like the pattern. Try not to over-swirl or the colors will blend too much and look muddy instead of marbled. -
Chill until firm
Place the pan in the refrigerator and chill for at least 1½–2 hours, or until the fudge is firm to the touch. If your fridge is very full or warm, it may need a little longer. -
Cut into neat squares
Once fully set, lift the fudge out of the pan using the parchment overhang. Place it on a cutting board.
Use a sharp knife to cut into 1-inch squares for bite-size pieces, or larger squares if you like a more generous portion. Wipe the knife between cuts for cleaner edges. -
Serve and enjoy
Serve slightly chilled or at cool room temperature. The peanut butter layer will be creamy, the chocolate swirl will have a soft snap, and you’ll have the prettiest swirled chocolate fudge on the table.
Servings & Timing
- Yield: About 36 small squares (or 25 larger pieces)
- Prep Time: 10 minutes
- Chill Time: 1½–2 hours
- Total Time: About 2 hours, mostly hands-off
This makes plenty for a small gathering, or enough to tuck into a few holiday gift boxes with some extra left for “quality control.”
Fun Variations to Try
Once you’ve made the classic Tiger Butter Fudge Recipe, it’s easy to play around. Here are some of my favorite twists:
- Salted Tiger Butter Fudge – Sprinkle flaky sea salt over the top before chilling for a sweet-salty finish.
- Dark Chocolate “Tiger” – Use dark chocolate chips for the swirl for a more grown-up, less sweet flavor.
- Crunchy Pretzel Tiger Butter – Gently press crushed pretzels into the top right after swirling for texture and a salty crunch.
- Nutty Marble Peanut Butter Fudge – Stir in ½ cup chopped peanuts, almonds, or cashews into the base layer before pouring.
- Holiday Peppermint Tiger Fudge – Add ½ teaspoon peppermint extract to the chocolate swirl and sprinkle with crushed candy canes.
- Peanut-Free Tiger Butter – Use almond butter or sunflower seed butter to make this a peanut-free treat, perfect for certain school or family events.
Honestly, once you get the base recipe down, this turns into a very personal little canvas. You can tailor it for Christmas, Valentine’s Day, game day parties, or just a random Tuesday.
Storage & Make-Ahead Tips
This easy fudge recipe is very make-ahead friendly, which is a lifesaver during the busy holiday season.
Room Temperature
- Store in an airtight container at cool room temperature for 3–4 days.
- If your kitchen runs warm, the fudge may get softer; in that case, the fridge is a better home.
Refrigerator
- Store tightly covered for up to 2 weeks.
- Layer pieces with parchment or wax paper so they don’t stick together or pick up fridge smells.
- Let the fudge sit out for 10–15 minutes before serving if you want it extra creamy.
Freezer
- Freeze in a well-sealed container for up to 2 months.
- For best texture, wrap the slab (or cut pieces) in plastic, then place them in a freezer bag or container.
- Thaw overnight in the fridge, then bring to room temperature for 20–30 minutes before serving.
Make-Ahead Advice
- For gifting, I like to make this homemade tiger butter a few days ahead and keep it chilled.
- Cut and pack it into tins or boxes the night before giving; store those in a cool place so they stay neat and pretty.
Notes From My Kitchen (Little Things That Make a Big Difference)
- Use good white chocolate. White chips that are chalky or overly sweet will make the whole fudge taste flat. You don’t need fancy artisan bars, but a reliable brand matters here.
- Stir more than you think. When melting white chocolate and peanut butter together, lots of stirring helps everything blend before you add more heat. That keeps the mixture smooth instead of grainy.
- Don’t overheat the chocolate. If the white chocolate starts to clump or look dry, it’s overheated. Add a tiny bit more peanut butter and stir—sometimes you can rescue it.
- Cool the swirl chocolate slightly. If the chocolate on top is too hot, it can sink down instead of staying on the surface and swirling nicely.
- Cut when cold, serve slightly cool. The fudge cuts much cleaner when chilled well. But on the plate, I like it just a bit closer to room temperature so the texture is extra creamy.
- Use a warm knife for super clean slices. Run the knife under hot water, wipe it dry, and cut. Repeat as needed.
You know what? After testing this Tiger Butter Fudge Recipe more times than I’ll admit, those little tweaks are exactly what made the difference between “good” and “wow, I need another piece.”
FAQs About Tiger Butter Fudge
1. Can I use natural peanut butter?
You can, but the fudge will be softer and may look a bit oily. If you try it, make sure the peanut butter is very well stirred and not too runny.
2. My white chocolate seized up—can I save it?
Sometimes! Stir in a teaspoon or two of warm peanut butter and mix gently. If it smooths out, you’re back in business; if not, it’s usually better to start that part over.
3. Can I make this without a microwave?
Yes. Melt the white chocolate, peanut butter, and butter together in a heatproof bowl set over a pot of barely simmering water (double boiler style), stirring constantly. Do the same for the chocolate swirl.
4. How do I keep the layers and swirls from blending too much?
Make sure the base isn’t scorching hot and the swirl chocolate has cooled slightly. Then swirl gently with just a few strokes. Less is more here.
5. Can I double this recipe?
Absolutely. Use a 9×13-inch pan for a double batch of this marble peanut butter fudge. Chill a bit longer since the fudge will be thicker.
6. Is this Tiger Butter Fudge safe at room temperature for parties?
Yes, it’s fine on the counter for several hours, especially in a cooler house. If it’s very warm or humid, it may soften, so keep it in the fridge and bring out smaller portions at a time.
7. Can I use white chocolate bars instead of chips?
Yes, just chop them into small pieces so they melt evenly. Many bakers actually prefer bars because they tend to melt a bit smoother than chips.
8. How can I make this less sweet?
Use dark chocolate for the swirl and add another pinch of salt to the peanut butter base. You can also use slightly less white chocolate and a bit more peanut butter for a stronger nutty flavor.
Conclusion: A Simple Treat That Feels a Little Special
This Tiger Butter Fudge Recipe brings together the best parts of candy-shop fudge and homemade comfort—creamy white chocolate peanut butter fudge, dark chocolate swirls, and zero stress. It’s quick, bright, and beautiful on a plate, whether you’re filling cookie tins, setting up a dessert tray, or sneaking a square after the kids go to bed.
If you make this tiger butter fudge, I’d love to hear how it went—tell me your twists, your wins, and if anyone asked you for the recipe. And when you’re ready for your next sweet project, try another easy fudge recipe or one of your favorite no-bake bars to round out your dessert table.
Tiger Butter Fudge
Ingredients
- 2 cups white chocolate chips about 12 oz; use high-quality chips that melt smoothly
- 1 cup creamy peanut butter no-stir style such as Jif or Skippy; not natural peanut butter
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt or to taste
- 3/4 cup semi-sweet or milk chocolate chips semi-sweet for more contrast; milk chocolate for a sweeter flavor
- 1 teaspoon vegetable oil or coconut oil optional, helps chocolate melt smoothly for swirling
- 1 8x8-inch square baking pan line with parchment paper or foil; a 9x9 pan also works for slightly thinner fudge
- parchment paper or foil for lining the pan
- nonstick spray optional, to help parchment stay in place
Instructions
- Line an 8x8-inch square baking pan with parchment paper or foil, leaving an overhang on two sides to create a sling for easy removal. If needed, lightly spray the pan or parchment with nonstick spray to help it stay in place.1 8x8-inch square baking pan, parchment paper or foil, nonstick spray
- In a small microwave-safe bowl, combine the semi-sweet or milk chocolate chips and the vegetable or coconut oil. Microwave in 20–30 second bursts, stirring well after each interval, until the chocolate is completely melted, smooth, and glossy. Set aside to cool slightly; it should be pourable but not hot.3/4 cup semi-sweet or milk chocolate chips, 1 teaspoon vegetable oil or coconut oil
- In a large microwave-safe bowl, combine the white chocolate chips, creamy peanut butter, and unsalted butter. Microwave for 30 seconds, then stir well. Continue microwaving in 20-second bursts, stirring thoroughly after each round, until the mixture is melted and smooth. Avoid overheating; if small lumps remain, let the residual heat melt them as you stir.2 cups white chocolate chips, 1 cup creamy peanut butter, 2 tablespoons unsalted butter
- Stir the vanilla extract and fine sea salt into the warm white chocolate peanut butter mixture until fully combined. Taste carefully and add a pinch more salt if you want extra contrast.1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- Pour the white chocolate peanut butter mixture into the prepared pan. Use a spatula to spread it evenly and push it into the corners. Gently tap the pan on the counter a few times to help release any air bubbles.
- Drizzle or spoon the melted chocolate over the surface of the fudge base in lines or puddles. Using a butter knife or skewer, gently drag through the chocolate and base in horizontal and vertical passes to create a marbled, tiger-stripe pattern. Do not over-swirl or the colors may blend into a muddy shade.
- Transfer the pan to the refrigerator and chill for 1½–2 hours, or until the fudge is firm to the touch. If your fridge is very full or warm, it may need a bit longer.
- Once fully set, lift the fudge out of the pan using the parchment overhang and place on a cutting board. Use a sharp knife to cut into about 36 small squares (or fewer, larger pieces if preferred). Wipe the knife clean between cuts for the neatest edges.
- Serve the fudge slightly chilled or at cool room temperature. Store leftovers in an airtight container at cool room temperature for 3–4 days or in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 2 months.
