Serves: 5
Total Calories: 850
Over hot water, or in the microwave, melt together almond bark and peanut butter. While melting, butter a jellyroll pan (or if you want thicker pieces of candy, use a 9x13-inch pan). Stir peanut butter mixture until well blended. Pour into prepared pan. Melt chocolate chips in the same container used to melt first mixture. Pour over the peanut butter layer. Swirl mixture together with a knife. Chill well. Cut into small squares.
Note: This candy may be made in any amount. I usually make about 1/4 recipe, pour it into a small pan, and cut it into chunks.
This Tiger Butter recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.
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