A few years ago I found out I was allergic to peanut butter which put a damper on one of our family favorites, Tiger Butter
Making it for everyone else to enjoy was difficult, and very tough to stay away from, unless of course unless I wanted to spend Christmas in bed.
Today I decided to try a peanut butter fudge recipe, substituting Almond Butter that I purchased at ALDI. What I ended up with is a very creamy fudge with the Tiger Butter swirl that may have everyone diving into as soon as I set out the plate.
So grab your spatula, here goes.
1 pound of white baking chips (more than one bag, but you’ll have some left over for cookies)
1 jar almond butter (12 oz.)
1 cup semi sweet chocolate chips
Prepare a pan about 8×8 inches, with a parchment paper lined bottom. In my opinion, this makes it so much easier to remove your treats when you’re finished.
First you’ll melt the white baking chips in a double boiler. After dropping a glass dish once and having a chocolate and glass coated kitchen, I always use a double boiler instead of the microwave. It really doesn’t take long.
After your chips are melted and smooth, stir in your almond butter. Yep! The whole jar.
Pour this into your prepared pan, but don’t spread it out yet.
While your pan is still warm, melt the semi sweet chips. Remove from heat and pour it in the center of the first mixture.
This is where it becomes a little fun. You want to spread it out but also mix in the chocolate just until you get a nice swirl. Don’t over mix!
Now Chill your fudge.
When it is set, cut into 1 inch pieces and you’re done!
Wasn’t that easy?
Thanks for stopping by Say It With Simplicity. Enjoy!