Ingredients:
- 1 cup sugar-free white chocolate chips
- 1/2 cup sugar-free dark chocolate chips or milk chocolate chips
- 1/2 cup natural creamy peanut butter (no sugar added)
- 1 tablespoon coconut oil (optional, for smoother texture)
- Sweetener of choice, to taste (e.g., stevia, erythritol, monk fruit)
Instructions:
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper or lightly grease it with cooking spray. Set aside.
- Melt the White Chocolate and Peanut Butter:
- In a microwave-safe bowl, combine the sugar-free white chocolate chips and peanut butter. Add the coconut oil if using, as it helps with melting and gives a smoother consistency.
- Microwave in 20-30 second intervals, stirring between each interval, until fully melted and smooth. You can also use a double boiler if you prefer not to use a microwave.
- Sweeten the Mixture:
- Taste the mixture and add your preferred sweetener if needed. Start with a small amount, then add more to taste, mixing well until dissolved.
- Spread the White Chocolate Mixture:
- Pour the melted white chocolate and peanut butter mixture into the prepared baking dish, spreading it evenly.
- Melt the Dark Chocolate:
- In a separate bowl, melt the sugar-free dark chocolate chips using the same method as above (microwave or double boiler).
- Add a little sweetener if desired, depending on how sweet you like it.
- Create the Tiger Stripes:
- Drizzle the melted dark chocolate over the white chocolate and peanut butter layer in the dish.
- Use a knife or a toothpick to swirl the dark chocolate into the white chocolate mixture, creating a marbled or striped pattern.
- Chill:
- Place the dish in the refrigerator for about 1-2 hours, or until the Tiger Butter is firm and set.
- Cut and Serve:
- Once set, remove from the refrigerator and lift the Tiger Butter out of the dish using the parchment paper. Cut into squares or bars.
- Storage:
- Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, keep it in the freezer.
