My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, June 11, 2010

Tiger Butter

Not only is this delish it is absolutely beautiful. Place these pieces in a pretty glass bowl lined with a napkin and it will be the talk of your dessert table, coffee table, desk at work or the arm of your favorite chair. If you really poke around, it might take you 15 minutes to make this.

Tiger Butter
about 24 pieces
print recipe

1 pound vanilla almond bark coating
1/2 cup chunky peanut butter
1 cup semi-sweet chocolate morsels

Line a 15 1/2x10 1/2-inch jellyroll pan with non-stick aluminum foil.

Break the almond bark into 1-inch pieces and place in a 1 1/2-quart microwave-safe bowl. Microwave on high for 1 to 2 minutes or until melted. Stir until smooth.

Add the peanut butter and microwave on high for 2 minutes or until melted. Stir again until smooth. Microwave an additional 30 seconds if needed and spread the mixture into the pan.

Melt the chocolate morsels in a 2-cup microwave-safe measuring, cup on high for 1 to 2 minutes. Pour the melted chocolate over the peanut butter mixture and swirl through with a knife.

Cool and break into pieces. Store in an airtight container.

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