Once the white chocolate is melted, I stir in the creamy peanut butter. This moment is always one of my favorites because the mixture becomes incredibly velvety. If you’ve never watched peanut butter disappear into melted chocolate before, you’re in for a treat—it’s hypnotic and smells heavenly. I pour the mixture into the parchment-lined dish and gently tap it on the counter to smooth out the surface.
Next comes the fun part: melting the milk chocolate with the vegetable oil. I heat it just until smooth and glossy. The vegetable oil makes all the difference here—I tried skipping it once, and the chocolate turned dull and stiff instead of shiny and swirlable. Once melted, I drizzle the chocolate all over the peanut butter mixture in thin lines. Then I take a toothpick and drag it through the chocolate in little S-shaped motions, watching it create a beautiful tiger-stripe pattern.
Finally, I place the dish in the fridge and let the fudge set for a couple of hours. This is always the hardest part because the smell makes me want to slice into it immediately. Once it’s firm, I lift it out using the parchment paper, slice it into little squares, and admire those gorgeous chocolate swirls running through each creamy piece. Every batch feels like a tiny masterpiece, even though the recipe is unbelievably simple.
Pro Tips for Best Results
I tested this recipe three different ways, and after a few rounds of trial and error, I learned that the biggest key to perfect Tiger Butter Fudge is controlling the heat of your chocolate. Overheating is the number one enemy. White chocolate especially is finicky, so always melt it in short bursts instead of rushing it. I’ve burned it before, and trust me—the grainy texture ruins the entire batch.
Another thing I learned the hard way is that natural peanut butter won’t give you the smooth, creamy finish you want. It separates too easily and causes the mixture to turn slightly oily. Classic creamy peanut butter blends perfectly and stays stable, so stick with it. I know it’s tempting to use whatever you have on hand, but this really makes a difference.
I also discovered that adding even just a teaspoon of oil to the milk chocolate makes the swirl so much easier. Without it, the chocolate cools too quickly and becomes thick, and instead of swirling beautifully, it drags unevenly. With the oil, it glides like a dream and gives you that shiny tiger-stripe finish.
Lastly, let the fudge set fully before slicing. I know the urge to taste it early is strong, but if you slice too soon, the swirls smear and the pieces don’t hold their shape well. Give it the full chill time—it’s worth every minute.
Common Mistakes to Avoid
The first mistake I made with Tiger Butter Fudge was overheating the white chocolate. When white chocolate burns, it seizes instantly, becoming dry and crumbly, and there’s no recovering from it. The key is slow, gentle melting. Stir frequently so the heat distributes evenly, and stop heating the moment it becomes smooth.
Another mistake is using chocolate chips that are too old or stale. I didn’t realize this mattered until I grabbed a bag that had been in my pantry too long—the chips melted into a thick paste instead of a smooth drizzle. Fresh chocolate melts cleanly and gives you the glossy finish you want.(See the next page below to continue…)