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| Tiger Butter Cooling in the Frig… |
Today is our annual reunion and holiday celebration of employees and alumni of the media and technology services (now, Instructional Technology Division) of the NC Department of Public Instruction. It’s a covered dish where collards will be welcomed from Margaret Bingham, cheese cake from John Brim, and other regular and much anticipated treats.
From me, it’s always Tiger Butter. Here’s the recipe for all interested. Guaranteed to make you smile!
Tiger Butter
by Yvonne Bennett,
Greenville, South Carolina
1 pound white chocolate
1 (12-ounce) jar chunky peanut butter
1 pound semisweet chocolate, melted
Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil. Reduce heat to low and cool until chocolate and peanut butter melt, stirring constantly. Spread mixture into a waxed paper-lined 15- x 10- x 1-inch jellyroll pan. Pour semisweet chocolate over peanut butter mixture and swirl through with a knife. Chill until firm.
Cut into 1 1/2- x 1-inch pieces. Store in refrigerator. Yield: about six dozen.
Bennett, Yvonne. “Tiger Butter.†Southern Living 1986 Annual Recipes. Comp. Birmingham, AL: Oxmoor House, Inc., 1986.
What? No NB Maple Syrup??
I bet it’s calorie free too…right Dave?
David–
I was reading though this post and you mention a friends name from SEIRTEC project, Margaret Bingham. I was the state rep for SC with SEIRTEC and worked with Margaret and Elzibeth Byrom. Please tell Margaret hello and send her my email address.
Bill
It took my four years after learning about blogs to make one of my own. It took me over a year to experiment with a wiki after first seeing one demonstrated.
I read your Tiger Butter post, bought the ingredients and made up a batch today. Less than a two hour turn around.
What’s that say about what motivates me in my life??
(They are great by the way! 😉
I make this every holiday season too. One variation I have done (since many are now allergic to peanuts) is to finely chop star mints, and mix them in the white chocolate. You get the same effect, minus the peanut butter flavor, but an added bonus of a cool minty choc0late flavor. YUM!
This looks just… wow. I might have to break my resolve to stay away from cookies and etc. over the holidays to try this one…
I’m a bit late with this comment, but I have to tell you that I made the Tiger Butter and took it to a family gathering last year. A few weeks ago, my 5 year old great niece asked me to bring it to that gathering again this year. That’s a testimony to her memory and to the great taste of this recipe.
David, the only thing missing from your recipe is the warning label: “Caution! Highly Addictive!” This was my first year to make it, and the family asked that it be put in the Holiday Recipe book we keep. Thanks.