I saw those mentioned in the virtual potluck thread.
I didn’t want to hijack that thread, but would love to have the recipes for those.
Please? 
Certainly.
First off, the Tiger Butter Cups:
Ingredients:
One 12 ounce bag Nestle white chocolate chips
One half of a 12 ounce bag Nestle semi-sweet chocolate chips
1/3 cup crunchy peanut butter
1/2 cup Rice Krispies
1/2 to 3/4 cup Nestle milke chocolate chips
Equipment:
One large and one smaller microwave safe mixing bowls
One or two mini-muffin pans
One package mini-muffins/cupcake liners
Directions:
Put liners in the mini-muffin pan(s)
Mix white chocolate chips, semi-sweet chocolate chips and peanut butter in larger mixing bowl.
Melt in microwave (it should be about 2 to 4 minutes total)
Mix in Rice Krispies
Spoon mixture into liners (if you only have one pan, you’ll need to carefully take out at least some of the filled liners and replace them)
Melt milk chocolate chips in smaller mixing bowl and drizzle over the top of the cups.
Depending on how full you fill the liners, you’ll end up with 30 to 50 little cups.
Theoretically, you could do it without the muffin pans, but it’d be a lot messier.
Next, the Chocolate Eclair Cake:
Ingredients:
One box graham crackers (you probably won’t use the whole box)
2 small packages of instant french vanilla pudding mix
3 1/2 cups milk
1 container (12 ounces) whipped topping
Chocolate icing (recipe below)
Equipment
9 x 13 cake pan
Large mixing bowl
Directions
–Butter or spray the bottom and sides the cake pan. Line the bottom with whole pieces of graham crackers (not crumbs–I use the bix graham crackers and break them in half, so they’re squares). Mix the pudding and milk together. Let set for a few minutes. Fold the whipped topping into the pudding mixture.
–Layer half the pudding mix onto the graham crackers. Layer another layer of graham crackers and then the rest of the pudding mixture. Layer a third layer of crackers on top. Frost with chocolate icing (see below).
–Refrigerate at least 2 hours before serving. It’s best if you make it the night before and refrigerate overnight.
CHOCOLATE ICING
3 Tablespoons margarine
2 teaspoons vanilla
2 teaspoons light corn syrup
2 squares unsweetened chocolate (OR use 6 tablespoons
cocoa plus 2 Tbsp oil)
3 Tablespoons milk
1 1/2 cups powdered sugar
Mix all ingredients together to make a smooth consistency. Spread over top of cake. Refrigerate until set. Cut into squares to serve.
Thank you so much Kat[! They sound fantastic, and the recipes are very easy.
I make the chocolate eclair cake the same way. However being a lazy chef I have found that you can use a can of premade frosting for the icing. You just microwave it for 60 to 90 seconds. Then pour it on top of the cake. Make sure that you cover it when you microwave it or it can be very messy.