Time 15m Yield 3 ounces. Number Of Ingredients 3 Steps:
In a small microwave-safe bowl, melt vanilla chips and peanut butter; stir until smooth. Pour into a greased 5-3/4x3x 2-in. loaf pan. In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over first layer. Swirl together using a toothpick. Freeze until firm, 5-10 minutes; break into pieces.
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 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.
Time 14m Yield 1 batch Number Of Ingredients 3 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.
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.
