Thursday, February 3, 2011

Tiger Butter

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.

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.

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