Best 7 Tiger Stripes Candy Recipes

TIGER STRIPES (CANDY)

Steps:

• 1. Combine white chocolate and peanut butter in top of double broiler above water heated to boiling.
• 2. Reduce heat and stir constantly until mixture is melted and well blended.
• 3. Spread mixture onto a waxed paper lined 10x15-inch jelly roll pan.
• 4. Pour melted semi-sweet chocolate over first layer and swirl through with a knife.
• 5. Chill until firm. Then cut into small squares.
• 6. Store in refrigerator. Yields: 6 dozen squares. (TIP: Semi-sweet chocolate may be melted in a microwave.)

TIGER BUTTER

Steps:

• Line 13x9 pan w/ foil. Melt white candy in microwave safe bowl (4-cup); takes less than 3 minutes usually. Stir in peanut butter. Spread this in pan.
• Melt chocolate chips in bowl w/ 1-2 Tbl heavy whipping cream. When well blended, drizzle over peanut butter layers & swirl w/ knife (to make 'tiger stripes').Chill & break of cut into bite-size pieces, OR:
• Optional: I have added a layer of pretzel sticks to the pan before the peanut butter layer. This makes a really tasty, crunchy alternative presentation. Disclaimer: Kids still love the richness of the un-adulterated TB fudge. Also, don't try to add the pretzels if making houses:
• BONUS IDEA! I have an iron gingerbread house pan/mold. I have made houses out of this candy b/c it holds its shape at room temperature once it's set up in the fridge. TO do this way takes a few extra steps, mainly b/c you can only make 1/2 a house per pan, so this will need to be chilled in smaller batches. FYI, The remaining chocolate can hold on the ledge/at room temp & even be resoftened in the microwave as needed. Also, I do not combined the pb & chocolate until in whatever pan (or mold) you choose to use in order to preserve the stripes.

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 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 PEANUT BUTTER CANDY

Steps:

• In a small microwave-safe bowl, melt vanilla chips and peanut butter; stir until smooth. Pour into a greased 5-3/4x3x 2-in. loaf pan. In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over first layer. Swirl together using a toothpick. Freeze until firm, 5-10 minutes; break into pieces.

TIGER BUTTER CANDY

Steps:

• In a microwave, melt coating and peanut butter; stir until smooth. Pour onto a foil-lined baking sheet coated with cooking spray; spread into a thin layer. , Repeat with chips and cream. Pour and swirl over peanut butter layer. Freeze for 5 minutes or until set. Break into small pieces.

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.