Sunday, January 6, 2013

Tiger Butter

Submitted by Marcia Van Camp

I do not know where my mom found this recipe but it is a Brisson Family Favorite and something we make every Christmas.  It is rich and decadent and oh so delicious!

24 oz. of semi sweet chocolate morsels
24 oz. of white chocolate morsels
18 oz. of chunky peanut butter (Skippy is my preference)
 (also depending on the size of the jar, the amount can be adjusted within a few ounces more or less)

Special Items:
Wavy cutter (see photo below)
Wax paper

1. Take a 9x13 pan or cookie sheet and cover the bottom in wax paper.  You can use another size, but just make sure it has an edge since you will be pouring in liquid goodness

2. Get 2 saucepans on the stove and turn the heat on medium for the first and low for the second

3. In the first saucepan (medium heat), combine all the white chocolate and peanut butter.  Stir constantly.

4. Add the semi sweet chocolate morsels to the second pan (low heat) and stir constantly. 

Note:  You will basically have 2 pans heating at once but you want the white chocolate mixture to be done a little sooner because it takes longer to melt down.  If you try heat both at the same time, the chocolate will dry out.  Usually, when I see that the white chocolate mixture is almost done, I turn the heat up on the semi sweet chocolate so that it will melt down and give me time to pour out the white chocolate mixture onto the wax paper.

5. Once the white chocolate mixture is creamy, pour it onto the wax paper in the pan and spread somewhat evenly.

6. Turn up the heat on the semi sweet chocolate and when it is melted, pour it in about 5-6 lines vertically on top of the white chocolate mixture.  This will be a crazy not pretty looking process but don't worry, it will be fine.  Then take a butter knife and run it through the mixture slowly in horizontal lines (about 5ish) and then in vertical lines (about 5ish).  You really don't want to do more than that because it will mix everything up too much.  Horizontal once and vertical once and you are done.

It should look like this when you are done (ignore the cuts, that is for later)

7.  Then stick it in the fridge for about 2 hrs to cool and harden.  Take it out and let it sit for 5 minutes.  You will want to cut it but if it is too cold it will be brittle and won't take the pattern of your wavy cutter.  Start cutting it up and remember that however you store it, you will need wax paper between the layers or it will stick together.  When I make it for Christmas, I have little containers standing by so that I can divvy it up and get it out of the house asap...or else there will be nothing left!

6. Here is what the pieces look like when they are all done.  So pretty and yummy!  I try to cut them small because they are really rich.  You can serve them on a pretty plate for a party or package them up for your friends and family but remember...keep everything in the fridge not because they will spoil but because that peanut butter makes everything really soft if they are out too long.

 Here is a fun cartoon picture!  Yummy!


This is a fun treat to make with 2 people so that each person is stirring 1 pan and it makes it a little easier.  My mom likes to use a double boiler to melt the chocolate and you might find that works well for you too...I don't have the patience or the pans to go that route but as long as you don't overcook and dry out the chocolate you are fine either way.

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