Print Recipe

Tiger Butter


  • 1 package 24 ounces white almond bark
  • 1/2 cup crunchy peanut butter
  • 1 cup semi sweet chocolate chips Milk chocolate will work fine too


  • Line a rimmed baking sheet with waxed paper. Set aside
  • In large mixing bowl, break up almond bark as best you can (or you can just toss the whole thing in). Place bowl in microwave for about one minute. Stir well. Microwave at 30-45 second intervals, stirring after each, until bark is melted and smooth.
  • Stir in peanut butter until melted and well blended.
  • Spread out onto waxed paper lined baking pan.
  • Place chocolate chips in a small bowl and microwave at 30-45 second intervals, stirring after each, until smooth and melted.
  • Drop dollops of chocolate onto peanut butter mixture in pan. Swirl with a knife.
  • Place baking sheet in refrigerator until hardened or allow to harden completely at room temp.
  • Break into pieces and store in an airtight container.