Hi there– Been making this tiger bark for a lot of Christmases. My cousin Stephanie got the recipe when she worked in a candy shop in high school. She passed it around the family and we’ve all been making it ever since. You make up a pan full in about 10 minutes, honestly! If you love peanut butter and chocolate as much as I do, you’ll think it’s just great.
18 oz. white chocolate chips*
1 1/2 cup super chunky peanut butter
8 oz. semi sweet chocolate chips
Line a 15″x10″ jelly roll pan with foil.
Put 16 oz. white chocolate chips and the peanut butter in a microwave safe bowl. Cook it for 2 minutes and then stir it all until it’s smooth. Spread it into the pan.
Melt the chocolate chips in the microwave– about 1 1/2 minutes. Spoon onto the top of the peanut butter mixture and then swirl it into the bottom layer with the tip of a knife.
Melt 2 oz. (about 1/3 cup) of the remaining white chocolate in the microwave– about
1 1/2 minutes. Swirl it over both layer to give it some shiny highlights.
Refrigerate until firm (a couple hours) and then cut into squares or triangles.
* Use good quality white chocolate. I bought the store brand of white chocolate chips one year and they burned before they melted–a candy disaster!