Ingredients

The following ingredients have 8 Servings
  • 3/4 cup creamy peanut butter
  • 4 ounces sugar-free white chocolate chips
  • 1 ounce cocoa butter (chopped)
  • 1/4 cup powdered Swerve Sweetener (divided)
  • 1/4 cup heavy whipping cream
  • 2 ounces unsweetened chocolate (chopped)
  • 1/2 tsp vanilla extract

Instruction

  • Line an 8-inch square baking pan with parchment paper, allowing paper to come up the sides for easy removal.
  • In a medium saucepan over medium heat, combine the peanut butter, white chocolate chips, and cocoa butter. Whisk until melted and smooth. Then whisk in 2 tbsp of the powdered sweetener until smooth.
  • Pour the peanut butter mixture into the prepared baking pan and spread to the edges.
  • In a small saucepan over medium heat, bring the whipping cream to a simmer. Remove from the heat and add the chopped chocolate. Let sit a few minutes to melt.
  • Whisk until smooth, then whisk in the remaining 2 tbsp of powdered sweetener and the vanilla extract.
  • Drizzle the dark chocolate over the peanut butter mixture and swirl with a knife. Refrigerate until firm.
  • Lift the tiger butter out of the pan by the overhanging parchment and use a sharp knife to cut into 16 bars.