What's your favorite holiday cookie? Is it a nostalgic recipe you make with your mom every year? A crave-worthy, sinful sweet? Or maybe it's the piece de resistance treat for your cookie plate. The recipe I'm sharing this year, Tiger Butter Bark checks all three boxes:
Tiger Butter Bark is variation on the bark I loved making way back when I worked at a chocolate shop in high school. It's one of those confections that are truly hard to eat just one piece, and the bark's graphic swirl design makes it a beautiful statement in the quintessential cookie plate.
It's the season of making and sharing sweets in reckless abandon, am I right? So I'm teaming up with my fellow design bloggers to virtually swap holiday sweets.
So come on into my kitchen and make one of my favorites with me. Then hop over to my fellow designing ladies for their favorite cookie recipes too!
Ingredients:
- 1 lb of White Candy Coating Chips (not white chocolate!)
- 1/2 c Crunchy Peanut Butter
- 1/2 c Semi-sweet Chocolate, coarsely chopped
- 1 tsp Refined Coconut Oil
- Toothpick
- Parchment Paper
- Line the bottom of a 9×13 glass dish with parchment paper.
- In a small bowl, melt chopped semi-sweet chocolate chips and coconut oil in the microwave for 30 second increments, stirring in between until smooth. Set aside
- In a medium bowl, melt candy coating in 30 second increments in the microwave, stirring in between until smooth.
- Once candy coating is melted, stir in peanut butter until well incorporated.
- Working quickly, pour peanut butter mixture into parchment lined glass pan and spread out evenly with a spatula or spoon.
- Drizzle semi-sweet chocolate chip over top and swirl with a toothpick.
- Refrigerate until firm. Then cut Tiger Butter Bark into pieces.
Now hop over to my fellow designer lady friends for their favorite holiday treats. Happy Baking!
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