I have had this recipe for many years, now, and recently have seen it resurfacing on Internet cooking sites. This is one of the simplest candies to make, it looks gorgeous, and it makes a lot. It is a good make-ahead recipe and can sit in the refrigerator until someone drops in (if you can keep family members away from it, that is).
Tiger Butter Candy
1 pound white chocolate -- preferably Swiss
1/4 cup peanut butter
2 ounces semisweet chocolate
vegetable cooking spray
Line an 8-inch square pan with foil so the foil extends 2 inches beyond the sides of the pan. Tip: Turn pan upside down and press the foil gently over the bottom. Remove foil, invert pan and place the formed foil in the pan, gently pressing it into the corners. Lightly spray the bottom and sides with the cooking spray.
Chop each type of chocolate and keep separate. In the top of a double boiler over simmering (not boiling) water, melt the white chocolate with the peanut butter, stirring frequently until smooth. My favorite “double boiler” is a glass bowl placed over top a small pan. Then you can easily monitor the temperature of the water below the bowl, as you stir the chocolate and scrape it across the bottom of the bowl.
Remove the top part of the double boiler and pour the mixture into the prepared pan. Shake the pan back and forth to smooth out the top. Without washing the pan, melt the semisweet chocolate over the simmering water, stirring until smooth.
With a small teaspoon drizzle the chocolate in lines over the white chocolate layer, so both white and dark colors are showing. Using a toothpick, pull through the mixture, alternating directions, to create the tiger stripes. Freeze the tiger butter 60 minutes or refrigerate until firm. Use the ends of the foil to lift the tiger butter out of the pan; peel off foil. Cut into 64 (one-inch) pieces. Refrigerate until ready to serve.
Comments: Do not let the bottom of the bowl (or top of double boiler) come into contact with the water in the bottom, or you may overcook the white chocolate and it will become grainy. Just let the white chocolate mixture slowly melt over the simmering water. Also, do not worry about forming straight lines of dark chocolate over the white chocolate layer. After you pull the toothpick back and forth, the stripes look great.