Tiger Butter Fudge
This Tiger Butter Fudge is a rich, swirled white chocolate and peanut butter fudge topped with silky chocolate ‘tiger stripes.’ It’s entirely no-bake, made mostly in the microwave, and perfect for holiday trays, gifts, or quick sweet cravings.
Ingredients
- 2 cups white chocolate chips about 12 oz / 340 g; use good-quality chips
- 1 cup creamy peanut butter about 260 g; use shelf-stable peanut butter like Jif or Skippy
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt reduce slightly if peanut butter is very salty
- 1 cup semi-sweet or dark chocolate chips about 6 oz / 170 g; semi-sweet or 60–70% dark
- 2 teaspoons creamy peanut butter for the chocolate swirl
- 1-2 teaspoons neutral oil canola, vegetable, or refined coconut; only if needed to thin chocolate
- Flaky sea salt optional, for sprinkling on top
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving overhang on two opposite sides to create handles. Lightly mist with nonstick spray if desired for easier release.
- In a large microwave-safe bowl, combine the white chocolate chips, 1 cup peanut butter, and 1 tablespoon unsalted butter. Microwave on 50% power for 60 seconds, then stir very well. Continue microwaving at 50% power in 20–30 second intervals, stirring after each burst, until the mixture is smooth and fully melted.2 cups white chocolate chips, 1 cup creamy peanut butter, 1 tablespoon unsalted butter
- Once the mixture is silky and lump-free, stir in the vanilla extract and fine sea salt. Taste a tiny bit carefully and adjust the salt if needed. The mixture should be thick but pourable.1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- Scrape the white chocolate peanut butter mixture into the prepared pan. Use a spatula to spread it into an even layer all the way to the corners. Tap the pan gently on the counter to release any air bubbles.
- In a small microwave-safe bowl, combine the semi-sweet or dark chocolate chips and 2 teaspoons peanut butter. Microwave at 50% power for 30 seconds, then stir. Continue microwaving in 15–20 second bursts, stirring between each, until melted and glossy. If the mixture is too thick to drizzle, stir in 1 teaspoon neutral oil, adding up to 1 teaspoon more only if needed to reach a smooth, drizzleable consistency.1 cup semi-sweet or dark chocolate chips, 2 teaspoons creamy peanut butter, 1-2 teaspoons neutral oil
- Quickly spoon or drizzle the melted chocolate mixture over the white fudge layer in thick lines or random patches. Using a butter knife or skewer, gently drag through both layers in curving motions to create tiger-like stripes. Make just a few passes so the colors stay distinct and don’t blend into one muddy shade.
- If you like a sweet-and-salty finish, sprinkle a light pinch of flaky sea salt evenly over the top of the swirled fudge.Flaky sea salt
- Cover the pan lightly with plastic wrap or foil and refrigerate for 1½–2 hours, or until the fudge is fully set and firm to the touch.
- Use the parchment handles to lift the fudge slab out of the pan and place it on a cutting board. With a sharp knife, cut into 25–36 small squares, wiping the blade clean between cuts for neat edges.
- Let the fudge sit at room temperature for 5–10 minutes before serving so the texture is creamy and fudgy rather than hard. Arrange on a serving plate, platter, or in candy cups.
Notes
Storage: Store in an airtight container at room temperature for up to 3–4 days if your kitchen is cool, or in the refrigerator for up to 2 weeks. Layer pieces with parchment or wax paper to prevent sticking. For longer storage, wrap slices in parchment and then foil, place in a freezer-safe container, and freeze for 2–3 months. Thaw in the fridge overnight or at room temperature for 30–45 minutes. For a softer, truffle-like bite, very gently warm a square in the microwave for about 5 seconds.
Tips: Use shelf-stable, creamy peanut butter rather than natural (which can separate and turn greasy). Melt white chocolate slowly at 50% power to avoid scorching. For the prettiest stripes, swirl just 3–4 times with a knife. Cut small pieces—they’re rich. For ultra-clean edges, use a warm, dry knife and wipe between cuts.
Variations: Substitute sunflower seed or soy nut butter for a peanut-free version. Add crushed pretzels, candy canes, chopped nuts, or mini peanut butter cups on top before chilling. Stir instant espresso powder into the chocolate swirl for a mocha twist. Use dark chocolate in the swirl and finish with flaky salt for a less-sweet, more grown-up flavor.
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