Marble Ous Tiger Bark Recipes

Steps:

• Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave, melt candy coating and peanut butter; stir until smooth. Spread into prepared pan., In microwave, melt chocolate chips and shortening, stirring to blend. Drizzle over top; cut through mixtures with a knife to swirl., Refrigerate until firm. Break into pieces.

Steps:

• Place candy coating in a medium microwave-safe bowl. Microwave on high for 2 minutes or until it melts.
• Stir in peanut butter. Spread into a greased 10 1/2 X 15 1/2 inch jelly roll pan.
• Place chocolate chip in a small bowl. Microwave on high for 1 1/2 minutes. Pour over peanut butter mixture. Swirl chocolate with a spatula or knife. Chill until candy hardens. Break into pieces. Store in an airtight container in a cool place.

Steps:

• Line a 9x13-inch baking dish with plastic wrap.
• Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Place melted white chocolate in a large bowl and stir in peanut butter until well combined. Pour mixture into the prepared baking dish and smooth the top with a spatula.
• Melt dark chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted dark chocolate over the white chocolate-peanut butter mixture in stripes. Use a butter knife to make a marble pattern.
• Allow candy to set until it begins to firm up but is not solidified, about 45 minutes. Cut into squares.

Steps:

• Microwave chocolates in separate microwaveable bowls on HIGH 2 min. or until chocolates are almost melted, stirring after 1 min. Stir until chocolates are completely melted.
• Stir 1/2 cup of the pecans into each bowl. Alternately spoon melted chocolates onto waxed paper-covered baking sheet or tray. Swirl chocolates together with knife for marble effect.
• Refrigerate 1-1/2 hours or until firm. Break into pieces. Store in tightly covered container at room temperature.

Steps:

• Place almond bark and peanut butter in a microwave safe bowl.
• Microwave at 50% power for 4 minutes, stirring after 2 minutes.
• Add time in 30 second increments, until bark is melted and mixes well with peanut butter.
• Pour onto a foil lined cookie sheet, or into a foil lined 9" x 13" pan.
• Sprinkle chocolate chips over top of mixture.
• Let set until chips become glossy, indicating softness, or"meltiness".
• Marble through mixture with a butter knife or rubber spatula, making certain not to mix in thoroughly.
• Let set until hard, or you can refrigerate until set.
• Break or cut into pieces of desired size.
• The size of pan you use will determine the thickness of the candy.
• Store in an airtight container to maintain freshness.

Steps:

• Line cookie sheet with parchment paper.
• In medium saucepan over low heat, melt bittersweet chocolate just until soft.
• Stir until smooth.
• Cool 5 minutes.
• Stir in nuts.
• Spread mixture on paper-lined cookie sheet to 1/4" thickness.
• Drizzle with melted whilte chocolate baking bar, swirl with toothpick.
• Refrigerate until firm.
• Break into pieces.