Sweet Seasons of Life TIGER BUTTER BARK

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In a large mixing bowl, place white chocolate chips or almond bark. Place the bowl in the microwave for about one minute. Stir well. Microwave at 30 to 45-second intervals, stirring after each, until it's melted and smooth. 3 cups white chocolate chips. Stir in peanut butter until melted and well blended.

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To make this Tiger Butter Bark Recipe: Line a 15x10x1-inch jelly roll pan or rimmed baking pan with parchment or waxed paper. It's important that the pan is rimmed to hold all of the chocolate inside. In a large microwave safe bowl melt together both packages white chocolate wafers with peanut butter.

Sweet Seasons of Life TIGER BUTTER BARK

Tiger Butter. Ingredients: 24 oz. package Vanilla (White) Almond Bark. 16 ounces peanut butter, creamy style. 6-12 oz. semi-sweet chocolate chips (I use 6 oz.) Directions: In a medium microwave safe bowl, melt semi-sweet chocolate in the microwave 2-4 minutes at 30 SECOND intervals until semi-sweet chocolate is melted; set aside.

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Step 2. Microwave white morsels and peanut butter in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Pour into prepared pan.

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Instructions. Cover cookie sheet with waxed paper or parchment for easy release once bark has hardened. In a microwave safe bowl, heat peanut butter and white chocolate chips in microwave until melted (30 seconds at a time, stirring in between--should take about 1 1/2 minutes). Stir until smooth. In another microwave safe bowl, heat chocolate.

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Step 2: Pour the white chocolate peanut butter mixture into a lined 9 x 13 pan. Step 3: In a small microwave safe bowl melt the chocolate chips at 50% power stirring every 30 seconds until melted, about 1-2 minutes. Pour this over the white chocolate peanut butter mixture. Step 4: Take a butter knife and swirl it to get the stripes.

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Mold aluminum foil around an 18 x 13 inch baker's half sheet pan and lightly butter; set aside. Melt the almond bark in a microwave according to package directions, remove, stir well and add the peanut butter. Return to the microwave a few more seconds until peanut butter is melted and blended in. Pour into the prepared pan and use a spatula to.

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In a sauce pan, over low heat, melt the Candiquik chocolate with the peanut butter. Cook for about 5 minutes, until melted and blended together well. Stir mixture occasionally. Pour chocolate chips and vegetable oil into microwave safe bowl. Cook in microwave for 30 seconds.

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Drizzle the melted chocolate over the almond bark, then use a knife or small spatula to swirl the 2 together. Place the pan in the fridge to chill until firm. Once firm, break or cut the tiger butter into smaller pieces. Store in an airtight container on the counter or in the fridge.

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Spread the mixture on a parchment lined baking sheet. Place chocolate chips in microwave safe bowl. Microwave in 30 second intervals, stirring often, until melted. Drizzle the melted chocolate over the melted bark and peanut butter mixture. Use a toothpick and pull through the mixture in lines, going in both directions.

Sweet Seasons of Life TIGER BUTTER BARK

Add the peanut butter and stir until combined. Pour into the parchment paper, spreading to the corners with a spatula. Melt the dark chocolate chips by microwaving 30 seconds at a time until melted.

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Instructions. Prep a rimmed baking sheet with a piece of parchment paper. In a microwave-safe bowl, place your vanilla melts and start by melting on high for 60 seconds. Stir and if it needs more time, microwave for 30 seconds and then stir and check the consistency again. Repeat with another 30 seconds if needed.

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Line a half-sheet pan with non-stick foil. Set aside. In a microwave-safe bowl, melt the white chocolate, stopping and stirring at 30-second intervals until smooth. Stir peanut butter into the white chocolate until well combined. With an offset spatula, spread onto the prepared sheet pan into about a 9 x 13-inch rectangle.

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Set aside. Using a heat safe bowl, melt the white chocolate chips for 30 seconds in the microwave. Stir the chocolate and continue to cook for 20 seconds at a time until the chocolate is completely melted. Once melted, add the peanut butter to the white chocolate and stir together until well combined.

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In a microwave safe bowl, melt almond bark for 2 minutes. Stir until melted. May need to be microwaved 1 to 2 more times at 30 second intervals. . Pour onto prepared pan. Melt chocolate chips in microwave safe bowl for 2 minutes. Add peanut butter and stir until thoroughly mixed. Pour stripes of chocolate over almond bark.

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Line a bakers quarter sheet (or a 9×13 glass pan) with parchment paper or foil. Put semi sweet chocolate chips in a small glass bowl. Microwave for 1 minute and stir gently until smooth. Set aside. Pour vanilla chips in a medium sized glass bowl. Microwave for 1 minute 30 seconds. Stir gently until smooth.