Christmas time has come and gone, and because we had a busy schedule this year, we didn't get to make as many cookies and candy as we usually do every year. However, this week has been quite a week. The Blizzard of 2011 hit us here and we accumulated about 12 inches of snow and three days off of school. I love to cook, especially when it is cold outside, so I was rummaging through my cabinets looking for something different to try. I came across a wonderful leftover ingredient from Christmas: almond bark. I had a recipe from a fellow teacher who shared this recipe in the teachers' lounge one day. It was a hit. If you like peanut butter cups, you will love Tiger Butter.
1/2 package vanilla almond bark
1/2 cup creamy peanut butter
1/2 package chocolate chips
Melt the almond bark and peanut butter in the microwave until smooth and spread in a lightly greased pan. If you want thicker butter, use a smaller pan, and if you want thinner, use a larger pan. We went for thinner, and used a 9X13 pan. Next, melt the choco chips in the microwave and swirl over the peanut butter mixture. Put in the fridge until it hardens. Cut into pieces.