Tiger Stripes

(from Asaka’s recipe box)

Categories: not tried, treat


  • 1 pkg (12 oz) semisweet choc chips
  • 3 T chunky peanut butter, divided
  • 2 white chocolate baking bars (2 oz each)


  1. Line 8X8 pan with foil, grease lightly

  2. Melt semisweet choc with 2 T peanut butter over low heat in small saucepan, stir well

  3. Pour half of chocolate mixture into prepared pan. Let stand 10 to 15 minutes to cool slightly.

  4. Melt white baking bar with remaining 1 T peanut butter over low heat in small saucepan. Spoon half of white choc mixture over dark choc mixture, Drop remaining dark and white choc mixtures by spoonfuls over mixture in pan.

  5. Using small spatula or knife, pull through to make stripes

  6. Freeze about 1 hour or until firm. Remove from pan, peel off foil, cut into 35 pieces, refrigerate until ready to serve.

Email to a friend | Print this recipe | Back