Marble Ous Tiger Bark Recipes

MARBLED CASHEW BARK (SUPER EASY!)

Steps:

• Microwave chocolates in separate bowls for 1 minute or until almost melted, stirring halfway through heating time. Stir until completely melted. Stir 1/2 cup of the cashews into each bowl.
• Note: Microwaves are so different, so be careful when melting chocolates!
• Alternately spoon melted chocolates onto wax-paper lined cookie sheet. Swirl chocolates together with knife to create marble swirls.
• Cool in refrigerator for 1 hour or until firm. Break into pieces.

TIGER BUTTER

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.

HOLIDAY MARBLE BARK

Steps:

• Microwave semi-sweet and white chocolates in separate medium microwavable bowls on HIGH 2 minutes or until almost melted, stirring halfway through heating time. Stir until completely melted.
• Stir ½ cup of the peppermint candies into each bowl. Alternately spoon melted chocolates into wax paper-lines cookie sheet. Swirl chocolates together with knife to marbleize.
• Refrigerate 1 hour or until firm. Break into pieces.

ALICE MEDRICH'S TIGER CAKE

Steps:

• Position a rack in the lower third of your oven and pre-heat to 350 degrees F.
• If using a 10 or 12" tube or bundt pan, grease and flour the pan; if using two 6-cup loaf pans, line the pans with parchment.
• In a small bowl, mix the cocoa, 1/2 cup sugar and 1/3 cup water together until well blended; set aside.
• Mix the flour, baking powder, salt thoroughly and sift together onto a piece of waxed paper; set aside.
• In a large mixing bowl (with the whisk attachment if you have it), beat the sugar, oil, vanilla and pepper until well blended.
• Add the eggs one at a time, beating well after each addition.
• Stop the mixer and add one third of the flour mixture; beat on low speed until just blended.
• Stop the mixer and add half the milk; beat on low until just blended.
• Repeat with another third of the flour, the remaining milk and the rest of the flour.
• Pour three cups of the batter into another bowl and stir in the cocoa mixture.
• Pour one third of the plain batter into the prepared pan (or divide between the two loaf pans)and top with one third of the chocolate batter.
• Repeat with the remaining batters, but don't worry about marbling--it happens by itself during the baking.
• Bake until a cake tester comes out clean, about one hour and ten minutes for either the bundt/tube pan or the loaf pans.
• Cool in the pan(s) on a rack for 15 minutes. Loosen the cake from the sides of the pan(s) to release, invert and invert again so the cake ends up right side up on the rack.
• Cool completely before slicing.

TIGER BUTTER FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt white chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Pour into prepared pan., In another heavy saucepan, melt milk chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Drizzle over vanilla layer. Swirl with a knife. Refrigerate for 30 minutes or until firm. Using the foil, lift fudge out of pan. Gently peel off the foil; cut into 1-in. squares.

MARBLE-OUS TIGER BARK

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.