CHOCOLATE TIGER BUTTER
1 pound white chocolate
1 (12 ounce) jar chunky (or creamy) peanut butter
1 pound semi-sweet chocolate, melted
Line a 10x15x1 inch jellyroll pan with waxed paper; set aside.
Combine the white chocolate and peanut butter in top of a double boiler over hot water. Bring water to a boil then reduce heat to low. Stir constantly until mixture is melted and blended.
Spread the chocolate-peanut butter mixture in the prepared pan.
Melt the semi-sweet chocolate; stir and pour it over the peanut butter mixture, spreading it evenly. Use a knife to swirl through the mixture. Refrigerate until firm.
Cut into squares. Cover and keep refrigerated until serving time.
Source: Three Ingredient Recipes for Reluctant Chefs by Ruthie Wornall
1 pound white chocolate
1 (12 ounce) jar chunky (or creamy) peanut butter
1 pound semi-sweet chocolate, melted
Line a 10x15x1 inch jellyroll pan with waxed paper; set aside.
Combine the white chocolate and peanut butter in top of a double boiler over hot water. Bring water to a boil then reduce heat to low. Stir constantly until mixture is melted and blended.
Spread the chocolate-peanut butter mixture in the prepared pan.
Melt the semi-sweet chocolate; stir and pour it over the peanut butter mixture, spreading it evenly. Use a knife to swirl through the mixture. Refrigerate until firm.
Cut into squares. Cover and keep refrigerated until serving time.
Source: Three Ingredient Recipes for Reluctant Chefs by Ruthie Wornall
MsgID: 3151526
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-14 to 9-19 Recipe Swap - RECIPE RIOT!
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-14 to 9-19 Recipe Swap - RECIPE RIOT!
Board: Daily Recipe Swap at Recipelink.com
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