Tiger Butter Fudge

My Tiger Butter Fudge is rich, creamy peanut butter and chocolate swirled into pretty tiger stripes—easy to make, perfect for holiday trays and gifting.

Course Dessert

Cuisine American

Keyword chocolate fudge recipes, fudge recipes, Peanut Butter Fudge

Prep Time 10

Chill Time 2

Total Time 2 10

Servings - 24 small squares

Calories 224kcal

Author Kathleen

Ingredients

2 cups high-quality white chocolate chips such as Ghirardelli or Tollhouse
3/4 cup creamy peanut butter not natural or oily varieties
1/2 cup semi-sweet or dark chocolate chips

US Customary - Metric

Instructions

Line an 8x8-inch pan with parchment paper or foil, leaving some overhang to lift the fudge out easily.
In a microwave-safe bowl, melt white chocolate chips (2 cups) in 20–30 second intervals, stirring well after each, until smooth. Stir in the peanut butter (3/4 cup) until fully combined and creamy.
Spread the peanut butter-white chocolate mixture evenly in the prepared pan.
In a separate bowl, melt the milk chocolate, semi-sweet or dark chocolate chips (1/2 cup) until smooth. Drizzle over the fudge layer and use a knife or toothpick to gently swirl into the top.
Chill until set. Refrigerate for 1–2 hours, or until firm. Once set, lift from the pan and slice into squares.

Notes

Start with real white chocolate. For the best flavor and texture, use real white chocolate chips made with cocoa butter (like Ghirardelli or Tollhouse). Almond bark and bargain “white baking chips” often melt fine but can taste a bit waxy.
Melt low and slow. White chocolate burns quickly, so microwave in 20–30 second bursts, stirring well after each. If your microwave tends to run hot, switch to 50% power so it melts gently and stays smooth and glossy.
Use the right peanut butter. Skip natural or oily peanut butter here. The extra oil can cause the mixture to separate and look greasy. A classic, creamy, no-stir peanut butter gives you that silky, fudge-shop texture.
Swirl just enough. After drizzling the melted chocolate on top, drag a knife or toothpick through in soft figure-eights. A few passes are plenty — over-swirling can blend everything together and blur those pretty tiger stripes.
Chill fully before cutting. Refrigerate until the fudge is completely set, usually 1–2 hours. Lift it out by the parchment, let it sit at room temperature for 5–10 minutes, then slice with a sharp knife for clean, tidy squares.

Nutrition