The downtown parliament buildings are all decked out for the holidays, and so is our house, albeit on a more modest scale. I’ll be away from the blog for a few weeks while I celebrate with family and friends. With a little luck, I’ll get some quiet time to read too.
I leave you with a recipe for one of our favorite Christmas treats. If you like peanut butter and chocolate, you will love Tiger Butter. It’s a staple around our house during the holidays and it’s so easy even kids can make it. Best of all, it’s fast. You can put it together in about ten minutes, and after a rest in the freezer, it’s ready to be cut up and enjoyed. Or be given away to a lucky recipient.
Merry Christmas everyone!
250 g/8 ounces/1/2 pound good white chocolate, chopped
250 g/8 ounces/1/2 pound good semisweet dark chocolate, chopped
½ cup smooth peanut butter (note – in this particular recipe, it’s important to use processed peanut butter and not natural peanut butter which goes moldy after a day or two at room temperature)
Line the bottom of a 9-inch square cake pan with wax paper. In a double boiler over hot but not boiling water, melt white chocolate. Remove from heat, stir in peanut butter and blend thoroughly. Keep warm while you melt the dark chocolate. In a microwave bowl or glass measuring cup, melt semisweet dark chocolate. Pour white chocolate/peanut butter mixture into the cake pan and spread evenly. Pour semisweet dark chocolate over top, and spread evenly. Draw a butter knife through the chocolate to create a marbled effect. Place in the freezer for an hour, or until solid. Remove from freezer and let it sit for about ten minutes to soften before cutting into squares. Enjoy!