Tiger Butter

  • 10 ounces of White Guittard Vanilla wafers
  • 1/2 cup smooth peanut butter
  • 10 ounces Merckens Coco-Dark wafers

Melt the white wafers then add the peanut butter and stir until well blended.  Add melted dark chocolate and swirl with a knife to get a marbled effect.  Use a spoon to fill the mold cavities, tap the mold on the counter to remove bubbles then freeze mold for 5-10 minutes.  Chocolates will release when the mold is inverted.  Also, may make into a bark, pour out on parchment paper till hardened then break into pieces.