Tiger Butter Fudge
Tiger Butter Fudge is a creamy white chocolate peanut butter fudge with a rich chocolate swirl that looks like tiger stripes. This no-bake, microwave-friendly recipe comes together in about 10 minutes of hands-on time and is perfect for gifting, parties, or holiday dessert trays.
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.
Notes
Ingredient substitutions: For a peanut-free version, use almond butter, cashew butter, or sunflower seed butter in place of peanut butter. For dairy-free fudge, use dairy-free white and dark chocolate plus vegan butter. Chunky peanut butter will work but will give a more rustic look and less smooth marbling.
Storage: Store at cool room temperature in an airtight container for 3–4 days, or refrigerate up to 2 weeks. Separate layers with parchment or wax paper to prevent sticking. Freeze for up to 2 months; thaw overnight in the fridge, then let sit at room temperature for 20–30 minutes before serving.
Tips: Use good-quality white chocolate for the best texture and flavor. Stir frequently when melting white chocolate to avoid scorching. Let the swirl chocolate cool slightly before adding so it stays on top and swirls instead of sinking. For very clean slices, cut the fudge well chilled with a warm, wiped-dry knife.
Nutrition
Calories: 150kcal
Love this recipe?Follow us at @Recipecs for more