Tiger Butter With A Crunch Recipes

Steps:

• 1. Place almond bark in a microwavable bowl. Heat on high or until candy melts. Stir in peanut butter.
• 2. Spread on a baking sheet.
• 3. Melt chocolate chips in microwave on high for 1 1/2 minutes.
• 4. Pour over peanut butter mixture. Swirl with a small spatula. Chill until candy is hardened.
• 5. Break into pieces and store in an airtight container in a cool place.

Steps:

• Place white chocolate wafers and peanut butter in a large, microwave-safe glass bowl. Microwave at 50% power for 2-3 minutes. Stir and microwave for an additional 2-3 minutes until completely melted. The time required will depend on your microwave.
• Line a large baking sheet with parchment paper. Spread the white chocolate-peanut butter mixture evenly on the lined baking sheet.
• Melt the chocolate chips in a small bowl in the microwave. This should take less than a minute at 50% power.
• Drop spoonfuls of melted chocolate randomly on the white chocolate mixture. Use a skewer or the tip of a knife to swirl the chocolate.
• Cool, break into bite size pieces or use a bench knife to cut into small squares.

Steps:

• 1. In microwave safe bowl, melt candy coating on defrost in 2 min intervals, stirring between, until melted. Add peanut butter and melt an additional 2 min. Line waxed paper on cookie sheets. Spread candy mixture THIN on sheets. Melt chips in same manner. Spread evenly over candy and stir it into it to marbleize. Allow to cool completely in fridge until hardened. Break into pieces. Store in airtight container.

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:

• Melt milk chocolate in double boiler.
• At the same time, melt white chocolate over double boiler.
• Pour melted milk chocolate into lined 11 x 15-inch pan.
• Spread to cover pan.
• Immediately combine melted white chocolate with peanut butter.
• Pour over milk chocolate in pan.
• Swirl 2 layers with a fork in such a way as to make"tiger" stripes.
• Allow to set.
• Cut into small squares with sharp knife.

Steps:

• Cover an 8 by 8in pan in wax paper.
• Melt the 2 pkgs chocolate together in a microwave safe bowl in the microwave for about 40 seconds (depending on microwave, I have a 1200watt microwave, the more watts, the less time it will take) take out and stir. Place in microwave for another 30 seconds, stir and repeat this until chocolate is fully melted. Just make sure you watch it so you DON'T BURN the chocolate.
• Stir in peanut butter.
• Stir in rice crispy's.
• Pour into pan and let set. (I like to put it in the freezer for about 10 min).
• Cut into small bite size pieces.