No Bake Tiger Butter Tart

Tiger Butter Tart

Tiger Butter Tart

Have you heard of tiger butter? It’s basically just white chocolate, peanut butter, and dark chocolate all swirled together to look like tiger stripes. I was first introduced to tiger butter on my 7th birthday, so it’s kind of a nostalgic flavor for me. I had a candy making party at the shop where my mom took cake decorating classes, and even though we made lots of different candies that day, I can’t remember any other than the tiger butter. Maybe there’s something about the chocolate peanut butter combo that just sticks with you. Or perhaps it’s because I was in a sugar coma from all of the candy I ate, so I don’t remember much else. I do remember my friends and I eating the hell out of some tiger butter, though. My poor mother…

I didn’t think about tiger butter for a long time after that, but when I moved to LA, they had tiger butter caramel apples at a candy shop near Hollywood and Highland. Every time a friend or family member would come to town, we’d do the usual touristy stuff and as a reward for seeing the walk of fame for a gazillionth time, I would treat myself to a tiger butter apple.

Since it’s almost Halloween, I had planned to make tiger butter caramel apples in the spirit of the holiday. I soon realized that these apples required more coordination than I had, so I ended up making this tiger butter tart instead, and I think it tastes even better than the apple version. I suppose it’s no longer a Halloween themed treat, but it does taste like candy. Plus, it’s way easier to make. The swirl pattern is simpler than it looks.

You’ll start by pouring in your peanut butter ganache filling into the prepared tart shell. Then take your chocolate ganache and put it into a piping bag or a plastic bag (make sure it’s slightly cooled so you don’t melt the bag) and creating a zig zag pattern over the peanut butter mixture. As you can see, it doesn’t have to be precise. Next, take a wooden skewer and stick it about halfway down into the filling (don’t let it touch the crust) and make a figure 8 pattern all throughout mixture. Again, doesn’t need to be precise. It will still come out looking pretty.

Tiger Butter Tart

The first time I made this, I used whole Oreo cookies for the crust, but combination of whole Oreos with a sweet tart filling was tooth achingly sweet. I ended up using a mixture of Newman’s Own alphabet cookies and chocolate graham crackers just because it’s what I had on hand. You could also use the outsides of Oreo cookies minus the cream or those elusive chocolate wafer cookies (which I finally found but were quite expensive). I ended up using a stick of melted butter in the crust, but you may need more or less depending on what kind of cookie you use. Just make sure the texture is not too crumbly or you won’t be able to mold it into the tart pan. A chocolate shortbread crust would work nicely too. Maybe I’ll try that next time when I’m not too lazy to roll out dough.

I hate to dirty extra dishes so the first time I made the filling, I dumped the white chocolate into the pot of hot cream and whisked the heck out of it to make it smooth keep it from sticking to the bottom of the pot. However, you’ll end up with grainy ganache if you do this. Put the white chocolate in a separate bowl, pour the cream over it, and let it melt slowly. It’s worth the extra dirty dish.

Tiger Butter Tart
Tiger Butter Tart

No Bake Tiger Butter Tart

Yield: One 14x5 Tart


    For the Crust:
  • 10 ounces chocolate wafer cookies
  • 8 tablespoons (113 grams) unsalted butter, melted
  • For the Chocolate Ganache:
  • 1/3 cup semisweet or bittersweet chocolate (or chocolate chips)
  • 3 tablespoons heavy cream
  • Plastic bag
  • Wooden skewer
  • For the Peanut Butter Filling:
  • 8 ounces (227 grams) good quality white chocolate, chopped (not candy melts)
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup peanut butter


    For the Crust:
  1. Put the chocolate wafer cookies in a food processor and process until they are finely ground.
  2. Add the melted butter and mix until the cookie crumbs are well coated.
  3. Press the crust into a 14x5 inch tart pan (I used this one) and refrigerate while you make the filling.
  4. For the Chocolate Ganache:
  5. Place the chopped chocolate in a heatproof bowl.
  6. Heat the heavy cream in a small saucepan until just boiling.
  7. Pour the heavy cream over the chocolate and let sit for about 5 minutes.
  8. Whisk gently until smooth and set aside to cool slightly.
  9. For the Peanut Butter Filling:
  10. Place the chopped white chocolate in a heat proof bowl.
  11. In a small saucepan, heat the heavy cream until it's just about to boil.
  12. Pour the heavy cream over the white chocolate and let it sit for about 5 minutes.
  13. Whisk the ganache gently until smooth.
  14. Add the peanut butter a few tablespoons at a time and whack gently after each addition until the mixture is smooth.
  15. Pour the peanut butter mixture into the prepared tart crust.
  16. To Make the Swirl
  17. Once the chocolate has cooled slightly, put it into a piping bag or a ziploc bag.
  18. Snip the corner off the end of the bag and pipe onto the peanut butter filling in a zig zag pattern.
  19. Put a wooden skewer halfway dow into the mixture being careful not to touch the bottom and swirl it around in a figure 8 motion.
  20. Refrigerate the tart for about an hour, or until set.

Easy Chocolate Peanut Butter Fudge


I’ve got more fudge comin’ atcha today! Why? Because it’s delicious. And easy. I wish I could find a more articulate way to describe it, but I feel like I’ve used up all my words for 2013. Seriously, my brain is fried, and I’ve been stress eating chocolate peanut butter fudge for the last several days. Sorry to all of those friends whose Christmas gift boxes ended up being a little smaller!

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Easy Dark Chocolate Peppermint Crunch Fudge



Raise your hand if you haven’t even thought about Christmas presents yet. Yup, me too. Procrastinators unite! If you’re in the same boat as I am, fear not. I’ll be posting several last minute, really easy recipes this week that are perfect for giving as gifts. Today’s fudge recipe only has 5 ingredients, takes 5 minutes, and no candy thermometer is required. I’ve tried a lot of “foolproof” fudge recipes, and this one is by far my favorite. It’s smooth and creamy, and it’s a great base recipe that can topped with just about anything.

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Dark Chocolate Cherry Almond Clusters

Cherry Chocolate and Almond Clusters

I ate my weight in cherries this summer. Seriously, I ate them like they were going out of style. Maybe because they were. Don’t get me wrong, I love pumpkin and apples as much as the next food blogger, but cherry season is way too short. Luckily, dried cherries are available all year long. If you’ve never had a dried cherry, you’re really missing out. They taste like candy, but they’re healthier.

Dark Chocolate Cherry Almond Clusters

These dark chocolate, cherry, and almond clusters are probably the healthiest dessert on this blog, and they’ll only take a few minutes of your time. In fact, the only appliance required to make these is your microwave, and depending on what chocolate you use, they can easily be made vegan. Have I mentioned that they’re also delicious? Seriously, folks, make these. You won’t regret it.

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Neapolitan Valentine’s Day Chocolate Bark

Neapolitan Valentines Bark

Neapolitan Valentines Bark

Even as a kid, I’ve always loved Valentine’s Day. I know, it’s a Hallmark holiday and sucks when you’re single, but I’ve always associated it with candy. If you’re a sugar fiend like me, your Halloween candy has long since run out, and it’s time to restock!

To me, the only thing better than candy is homemade candy. I’m a big fan of chocolate bark. In fact, you may remember this recipe that I posted a few weeks ago, and I wanted to do something similar for Valentine’s Day. In the past, I’ve made festive pink and red chocolate bark with candy melts. While they were cute, they tasted kind of like sugary wax.

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Chocolate Orange Bark

Chocolate Orange Bark

Happy New Years Eve! After a week in Indiana visiting my family, I’m back in Dallas and ready to blog again. That’t not to say that I didn’t bake last week. When I’m back home, my mom and I spend most of our time in the kitchen, and we cooked and baked up a storm! I’ve got tons of new cake and cookie recipes that I want to share with you, but today, I want to share a quick and easy no bake holiday treat.

My original intention was to make a chocolate orange bark that was spiked with Grand Marnier. It is New Year’s Eve, after all. While I love Grand Marnier in desserts and have added it to chocolate ganache several times, it did NOT work in this bark. Melted chocolate and moisture do not go well together. Trust me, if you try it, you will end up with a goopy mess. I had to find a way to incorporate orange into the chocolate without causing it to seize. I knew that orange oil would work, but I didn’t have any on hand, nor did I feel like hunting any down at the last minute. Instead, I used orange zest.

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Halloween Marshmallow Pops


I have a love/hate relationship with Halloween.

I love:
Sugary treats
Babies and small animals in costume
Creative and original costumes
This cake
Casper the Friendly Ghost

I hate:
Scary movies
Slutty halloween costumes
Scary movies
Did I mention scary movies?
General Halloween related obnoxiousness

These marshmallow pops definitely fall into the first category. Plus, they make you look fancy without even having to turn your oven on.

It all started when I came across these sprinkles. They were way too cute to pass up!

Then I found these matching candy melts.

I really wanted to make these adorable twinkies on a stick, but I hate twinkies, so I opted for marshmallow pops instead.

I started by putting 3 marshmallows onto a lollipop stick, and dipping them into white chocolate candy melts.

I put them in the fridge to set up and started to get the colored candy melts ready. After I melted them in separate bowls, I put them into individual icing bags for drizzling.

Then, I snipped a small amount off the corner of each bag and drizzled chocolate over the marshmallow pops.




While they were still wet, I topped them with sprinkles.

After they were completely dry, I wrapped them in individual treat bags and tied them with colored ribbon.

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Homemade Salted Caramel Sauce

















I’m a self-proclaimed coffee snob. I grind my own beans every morning for my cappuccino. I even drive 1/2 hour each way to get freshly roasted beans from my favorite local coffee shop, but when Starbucks first introduced their Salted Caramel Mocha, my disdain for corporate America went out the window. I found myself stopping there more often than I care to admit. In fact, it was Starbucks that introduced me to this sweet and salty revelation.

You can imagine my disappointment when I went there after the new year and I was turned away. “The Salted Caramel Mocha is seasonal,” said the barista. Seasonal? Salted caramel has a season? I’m sorry, I wasn’t aware that caramel came from the vine. I thought sugar was always in season.

It was then that I knew I had to make my own salted caramel sauce. I vowed to make it often and put it on everything.















It really isn’t very hard to make, and once you make your own, you’ll never go back to the store bought stuff. My only regret it that I didn’t try sooner.

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Peanut Butter Pie Fudge













What’s better than a guilty pleasure? That’s right, two guilty pleasures!┬áRight now, mine are watching The Bachelorette (don’t judge) and this peanut butter pie fudge. Simultaneously. Seriously, there is nothing better than eating 6 layers of sugary goodness while watching Emily cry and say the same thing 300 times.

I saw this peanut butter pie fudge on a food show a few weeks ago and haven’t been able to get it out of my head since. I did manage to find a recipe for it online, but the process seemed really labor intensive. After some research, I found a way to simplify some of the layers. Did you know that you can make caramel in the microwave? Well, you can, and it’s delicious. No spattering and no candy thermometer required. Hopefully, even with the modifications, this dessert tastes something like original. If you live in San Francisco and have had this at Z. Cioccolato, you can let me know.

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