Tiger butter is one of the easiest no-bake candies you can make, and it only takes a few ingredients. Creamy peanut butter is swirled with melted white chocolate and chocolate to create that signature marbled look. It sets up firm enough to slice, but stays soft and smooth with every bite. No candy thermometer, no special equipment, just melt, swirl, and chill.
A Three-Ingredient Chocolate Peanut Butter Fudge That Looks More Impressive Than It Is
This is one of those recipes you can rely on when you need something quick but still homemade. Tiger butter has been around for years because it’s simple, consistent, and turns out every time without much effort. If you like easy, no-bake candy, my marshmallow creme peanut butter fudge is another classic that’s just as reliable.
The combination of peanut butter and chocolate gives it a rich, candy-like texture, while the swirl makes it look a little more special than it actually is. It’s a great option for holiday trays, gifting, or anytime you want a sweet treat without turning on the oven. For something a little more indulgent, triple layer peanut butter brownies give you that same flavor combination in a richer, baked dessert.
The key to getting tiger butter fudge just right is melting the chocolate slowly and not overmixing the swirl. You want distinct layers of peanut butter and chocolate, not a fully blended mixture. Once it’s spread in the pan, it sets up quickly in the refrigerator and slices clean into squares or bars. If you’re making a candy tray, adding a simple chocolate fudge or no-bake bourbon balls alongside it gives you a nice mix of textures.
I’ve been making tiger butter since Taylor brought some home from her 4th grade teacher along with the recipe. (Thanks Mrs. Redding) It’s a classic in the South and about the easiest dessert you can make.
3 Ingredients for the Easiest Chocolate Peanut Butter Fudge
You’ll find exact amounts in the recipe card at the bottom of the post.
- White chocolate: Use good white chocolate bars, wafers, or chips if you want the creamiest texture. I would skip almond bark here since it doesn’t give you the same flavor or finish.
- Peanut butter: Creamy peanut butter gives you the smoothest candy. Crunchy peanut butter will work if you want a little texture.
- Semi-sweet chocolate chips: You can use bittersweet chocolate if you want it a little less sweet.
Melt, Swirl, and Chill
Step One: Melt The White Chocolate
Go slow with white chocolate: If it gets too hot, it can seize and turn stiff instead of smooth.
This eight cup pyrex bowl works great for this.
Step Two: Stir In The Peanut Butter
Step Three: Spread In The Pan
Step Four: Melt The Chocolate
Step Five: Swirl The Top
Do not over-swirl: A few passes with the knife will give you prettier stripes than mixing it too much.
Step Six: Chill Until Firm
For clean edges, wait until it’s cold to cut. If it starts to crack, let it warm up a bit.
Tiger butter is one of those recipes you can make without overthinking it. With just a few ingredients and no baking required, it comes together quickly and sets into a smooth, sliceable candy every time. As long as you melt the chocolate gently and don’t over-swirl, you’ll get that classic marbled look and texture. It’s an easy, reliable treat that works just as well for holiday trays as it does for a quick sweet fix.
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Ingredients
- 1 lb white chocolate bars broken into pieces or 2 cup white chocolate chips
- 1 ⅓ cups peanut butter
- 6 ounces semisweet chocolate chips 1 cup
Instructions
- Line a 9 X 13 pan with parchment paper.
- Place white chocolate pieces in a large microwavable bowl along with a tablespoon or so of peanut butter. Microwave on medium (50% power) for 2 minutes stirring every 30 seconds. Be careful not to let this cook too much. Remove before completely melted and stir until all pieces have melted. Add remaining peanut butter and stir. Microwave on medium high for 30 seconds until smooth and creamy. Stir well. Spread into prepared pan.
- In a separate microwave safe bowl, melt chocolate chips on medium (50% power) for 1-2 minutes, stirring every 30 seconds. Remove before completely melted and stir to melt remaining pieces. Pour over peanut-butter mixture and swirl with a knife.
- Refrigerate until set, about 3 hours. Cut into small triangles.
Notes
- Use good quality white and dark chocolate.
- You can use white chocolate chips or white chocolate bars, do not use almond bark.
- Refrigerate before cutting.
- Make sure you microwave on medium power to keep the chocolate from seizing
- Store: Keep tiger butter in an airtight container in the refrigerator for up to 2 weeks. If your kitchen is warm, don’t leave it out too long, or it will soften.
- Freeze: You can freeze it for up to 2 months. Layer the pieces between parchment in a freezer-safe container. Let it sit in the refrigerator or on the counter for a few minutes before serving.
