Tiger Butter II Recipe

 "This is a delicious peanut butter and chocolate fudge. There is also white chocolate which adds a lovely vanilla sweetness. Serve this to your holiday guests and be merry."  Original recipe yield: 2 pounds.

INGREDIENTS:

1 pound white chocolate
1 pound semisweet chocolate, melted
1 1/3 cups crunchy peanut butter

DIRECTIONS:

Line a 10x15 inch pan with parchment. Set aside.
In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.

White Chocolate Fudge

 "This is the white chocolate lovers' equivalent to heaven. Creamy sweet fudge with pecans. Serve it alongside traditional chocolate fudge for a beautiful presentation."  Original recipe yield: 2 1/2 pounds.

INGREDIENTS:

1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
12 ounces white chocolate, chopped
3/4 cup chopped pecans

DIRECTIONS:

Grease an 8x8 in baking dish. Set aside.
In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.