by Christy Jordan
In her new cookbook, Sweetness: Southern Recipes to Celebrate the Warmth, the Love, and the Blessings of a Full Life, Christy Jordan shares 192 recipes all for sweet things to eat and drink. Each recipe is designed with today’s busy family in mind, and this quick-and-easy recipe for a shareable holiday treat is perfect for last minute gifts. Older kids could even master this recipe on their own.
"Once Christmas draws near, I just make sure I have plenty of the simple ingredients on hand because it never fails that one of my children will say they need a batch for the following day just before they go to bed! This is a creamy, fudgelike confection that is sure to please the chocolate and peanut butter lovers in your life.”
From Sweetness by Christy Jordan / Workman.
Makes about 2 pounds
1 package (24 ounces) white almond bark (see Note)
½ cup crunchy peanut butter
1 cup semisweet chocolate chips (milk chocolate works fine, too)
1. Line a rimmed baking sheet with waxed paper and set aside.
2. Break up the almond bark as best you can in a large microwave-safe mixing bowl. Microwave
at 30- to 45-second intervals, stirring after each, until the bark is melted and smooth. Stir in the peanut butter with a large spoon until melted and well blended. Spread the mixture evenly on the prepared pan.
3. Place the chocolate chips in a small microwave-safe bowl and microwave at 30- to 45-second
intervals, stirring after each, until smooth and melted. Drop dollops of the melted chocolate onto the peanut butter mixture in the pan and swirl with a knife or a toothpick (a toothpick will create finer lines).
4. Place the baking sheet in the refrigerator until the mixture hardens, or let it cool at room
temperature until completely hardened. Break into pieces with your hands.
Tiger Butter will keep, in an airtight container at room temperature, for 2 to 3 weeks.
Note: Almond bark is a confectionary coating usually found near the chocolate chips. Despite the name, there are no nuts in the ingredients. It’s just a less expensive form of white chocolate (minus the chocolate).