"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tiger Fudge, by Shelley Bush/Vickie Marshall, is from Nauvoo Nibbles,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Shelley Bush/Vickie Marshall Added: Monday, March 2, 2009
1 pkg. almond bark small jar peanut butter small package chocolate chips
Melt 1 package of almond bark in microwave. Add 2/3 of the jar of peanut butter, mix well. Put in microwave for a few more seconds. Pour into wax paper lined rectangle dish. Melt small package of chocolate chips in microwave and drop by spoonfuls onto peanut butter mixture. Swirl with the tip of a knife. Put into refrigerator, cool completely and lift out of the dish. Cut into squares.
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