Line a 9x13-inch pan with parchment paper; set aside.

Pour the white chocolate chips and peanut butter into a medium microwave safe bowl and melt in the microwave in 30-second heating intervals, stirring between each interval, until fully meted and smooth. Pour the mixture into the prepared 9x13-inch pan.

In a small microwave-safe bowl, heat milk chocolate chips in 30-second intervals until melted. Scoop the melted chocolate over the peanut butter mixture in the pan then use a knife to run back and forth through the chocolate to create a swirl pattern.

Allow the Tiger Butter Fudge to sit at room temperature for 2 hours, or until set. Cut into squares and serve.