Time 15m Yield about 1-1/4 pounds. Number Of Ingredients 4 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.
Time 1h10m Yield 18 Number Of Ingredients 3 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.
Time 20m Yield about 1-1/2 pounds. Number Of Ingredients 4 Steps:
In a microwave, melt coating and peanut butter; stir until smooth. Pour onto a foil-lined baking sheet coated with cooking spray; spread into a thin layer. , Repeat with chips and cream. Pour and swirl over peanut butter layer. Freeze for 5 minutes or until set. Break into small pieces.
Time 25m Yield 1 11x15 inch pan Number Of Ingredients 3 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.
Time 10m Yield 72 pieces Number Of Ingredients 3 Steps:
Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined 15- x 10- x 1-inch jellyroll pan. Pour semisweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm. Cut into 1 1/2- x 1-inch pieces. Store in refrigerator.
Yield 32 Number Of Ingredients 3 Steps:
Line a 10x15 inch pan with parchment. Set aside. In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts. Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.
