Tiger Stripe Fudge Food

TIGER BUTTER FUDGE

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.

TIGER STRIPE FUDGE

Steps:

• 1. In a large saucepan, melt butter with sugar, heavy cream and salt. Cook over medium-high heat until mixture starts to boil. Stirring constantly, boil for 5 minutes. Remove from heat.
• 2. Using a mixer, beat in white chocolate and marshmallow creme until fully blended and smooth (about 1-2 minutes). Pour half into a parchment paper lined 13x9 baking sheet. To remaining mixture, beat in orange gelatin mix, 1 minute until smooth. Pour over first layer and using a knife, quickly swirl the two layers together. Refrigerate for 4 hours until set (or overnight). Cut into bite sized pieces.

TIGER BUTTER CHOCOLATES

Steps:

• Line a 9x13-inch baking dish with plastic wrap.
• Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Place melted white chocolate in a large bowl and stir in peanut butter until well combined. Pour mixture into the prepared baking dish and smooth the top with a spatula.
• Melt dark chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted dark chocolate over the white chocolate-peanut butter mixture in stripes. Use a butter knife to make a marble pattern.
• Allow candy to set until it begins to firm up but is not solidified, about 45 minutes. Cut into squares.

TIGER BUTTER FUDGE

Steps:

• Spray 9-inch square pan with baking spray with flour. In medium microwavable bowl, microwave semisweet chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in chocolate frosting. Spread in pan.
• In another microwavable bowl, microwave peanut butter chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in cream cheese frosting. Spread over chocolate layer.
• In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High 30 to 60 seconds until softened. Gently squeeze bag until chips are smooth. Cut off tiny corner of bag; squeeze bag to drizzle melted chocolate over peanut butter-cream cheese layer.
• Sprinkle with chopped peanuts. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by 4 rows.

TIGER BUTTER FUDGE CANDY

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.