Tiger Butter Fudge Candy 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 15x10x1-in. pan with parchment or waxed paper. In a microwave, melt candy coating and peanut butter; stir until smooth. Spread into prepared pan., In microwave, melt chocolate chips and shortening, stirring to blend. Drizzle over top; cut through mixtures with a knife to swirl., Refrigerate until firm. Break into pieces.

Steps:

• In a microwave, melt coating and peanut butter; stir until smooth. Pour onto a foil-lined baking sheet coated with cooking spray; spread into a thin layer. , Repeat with chips and cream. Pour and swirl over peanut butter layer. Freeze for 5 minutes or until set. Break into small pieces.

Steps:

• Take a 9x9? baking pan and line with aluminum foil. Lightly spray with non-stick cooking spray.
• In a large bowl, pour 2 cups of milk chocolate chips and one can of sweetened condensed milk.
• Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth.
• Pour the milk chocolate fudge mixture into the baking pan.
• In a separate large bowl, pour in the white chocolate chips and peanut butter chips with the second can of sweetened condensed milk. Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth.
• Pour the white chocolate fudge mixture over the milk chocolate fudge mixture.
• In a small bowl, pour the 1/2 cup milk chocolate chips and 1 teaspoon of vegetable oil. Melt in the microwave for 30 seconds, remove and stir. Repeat in 15 seconds intervals until chocolate chips are completely melted and smooth. Drizzle it over the fudge.
• Place in the fridge for about 60 minutes to let it set up (stick in the freezer if you want it to set up faster). When set, lift foil from pan and cut fudge into squares.

Steps:

• Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil.
• Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly.
• Spread mixture onto a waxed paper-lined 15- x 10- x 1-inch jellyroll pan.
• Pour semisweet chocolate over peanut butter mixture, and swirl through with a knife.
• Chill until firm.
• Cut into 1 1/2- x 1-inch pieces.
• Store in refrigerator.