Crispy Tiger Fudge Recipes

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt white chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Pour into prepared pan., In another heavy saucepan, melt milk chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Drizzle over vanilla layer. Swirl with a knife. Refrigerate for 30 minutes or until firm. Using the foil, lift fudge out of pan. Gently peel off the foil; cut into 1-in. squares.

Steps:

• Line a 9x13-inch baking dish with parchment paper or aluminum foil.
• Place semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute. Stir chocolate until smooth.
• Combine white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1 1/2 minutes. Stir mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth.
• Stir crispy rice cereal and peanut butter into white chocolate-butterscotch mixture; pour into the prepared baking dish.
• Spoon semisweet chocolate in lines across the peanut butter mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled, tiger-stripe pattern. Cover dish with plastic wrap and refrigerate until set, at least 10 minutes. Cut into small squares.

Steps:

• Line a 9x13-inch baking dish with parchment paper or aluminum foil.
• Place semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute. Stir chocolate until smooth.
• Combine white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1 1/2 minutes. Stir mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth.
• Stir crispy rice cereal and peanut butter into white chocolate-butterscotch mixture; pour into the prepared baking dish.
• Spoon semisweet chocolate in lines across the peanut butter mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled, tiger-stripe pattern. Cover dish with plastic wrap and refrigerate until set, at least 10 minutes. Cut into small squares.