When it comes to making candy, there aren’t many simpler methods than no baking, no dipping, no cutting, no ball-rolling, and no candy thermometer testing.
That’s what you get with Boston baked beans tiger butter—none of the work but the result is a swirly layer of chocolate and butterscotch on a milky blend of almond bark and peanut butter infiltrated with the sweet snap of Boston baked beans candy. To add a wisp of saltiness, it’s coated with crushed dry roasted peanuts.
I tried making peanut brittle once. When it cooled I tossed it into my toolbox to use as a hammer.
This recipe is not discriminatory. It doesn’t matter if you think you can’t bake or if you crinkle your nose at the thought of even owning a candy thermometer, because you don’t need one. If you can slowly melt chocolate in a saucepan, you can make Boston baked beans tiger butter. Just think about how impressed your friends will be.
Boston baked beans tiger butter
24 ounces (1 pound and 8 ounces package) vanilla flavored almond bark (candy coating)
1 cup creamy peanut butter
1 cup crushed Boston baked beans candy (I crush them in my blender because I don’t have a food processor.)
1 cup semi sweet chocolate chips
1/2 cup butterscotch chips
1/2 cup dry roasted peanuts, crushed (I use the salted peanuts because the salt balances out all the sweetness.)
Before you begin melting ingredients, finely chop the Boston baked beans candy and the dry roasted peanuts. Set them aside. Line a baker’s half sheet pan (approximately 13″x18″) or a jelly roll pan (approximately 10″x15″) with parchment paper or pan lining paper.
Drop the chunks of almond bark into a medium saucepan. Melt slowly over medium-low heat, stirring often so it doesn’t burn. Once it’s melted and smooth, turn the heat down to low and stir in the peanut butter. Mix until creamy. Remove from heat.
Grab a small saucepan and melt the chocolate and butterscotch chips together over medium-low heat. Stir frequently.
While the chocolate is melting, throw the crushed Boston baked beans candy into the melted almond bark peanut butter mixture and stir until combined. Remember to keep stirring the chocolate chips.
When the chocolate chips are melted, remove from heat and turn off the stove.
Spread the almond bark mixture evenly into the prepared pan. It works best to use an offset spatula if you have one. Scatter the chocolate and butterscotch mixture over the base layer. Using the offset spatula or a butter knife and without disturbing the almond bark mixture too much, gently swirl the chocolate into the almond bark using figure 8 motions. You’ve now created your tiger stripes.
Toss the crushed dry roasted peanuts on top, lightly pressing down so they harden into the chocolate.
Chill until hardened. Lift the candy from the pan and break into pieces. Store in an airtight container in a cool place or in the refrigerator.
I lied about the age of Random Sweetness Baking so you can find me on Facebook now! (If you have teenagers, you understand the sarcasm.)
Come give me a Like and tell me if you’ve ever eaten Boston baked beans.
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