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Specialties: We offer handcrafted, quality chocolates, made on site, in our shop on Lake Anne, in Reston, VA. Truffles, caramels, barks, seasonal specialties and our signature Bushel of Crabs, are offered in milk, dark and white chocolate. Established in 1998. Founded in 1998, Chesapeake Chocolates is an independent, family-owned and operated business located in Reston, Virginia. We are a.
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Melt on 50% power in 30 second increments stopping to stir each time. You could also use the melt function. Repeat the process until the chocolate is completely smooth. Drizzle over the white chocolate. Swirl together using a toothpick or the tip of a knife. Chill the Tiger Butter Bark for 1 hour or until firm.
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Pour this mixture into a prepared baking sheet. STEP 2. Add milk chocolate. Melt milk chocolate in a separate bowl, using the same method. Drizzle the milk chocolate over the white chocolate peanut butter mixture in the pan. Using a knife, pull chocolate so that the two blend together.
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Directions. 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.
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Place chocolate chips in microwave safe bowl. Microwave in 30 second intervals, stirring often, until melted. Drizzle the melted chocolate over the melted bark and peanut butter mixture. Use a toothpick and pull through the mixture in lines, going in both directions. Let pan sit until the candy has fully hardened.
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Instructions. Melt white chocolate chips in a medium-sized mixing bowl in the microwave for about a minute. If it's not melted enough to mix, put it back in the microwave for another 10 seconds and check it again. Then fold in the peanut butter and mix both ingredients until thoroughly combined.
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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.
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Set aside. Using a heat safe bowl, melt the white chocolate chips for 30 seconds in the microwave. Stir the chocolate and continue to cook for 20 seconds at a time until the chocolate is completely melted. Once melted, add the peanut butter to the white chocolate and stir together until well combined.
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Line a 13x9 baking dish with aluminum foil. In a sauce pan, over low heat, melt the Candiquik chocolate with the peanut butter. Cook for about 5 minutes, until melted and blended together well. Stir mixture occasionally. Pour chocolate chips and vegetable oil into microwave safe bowl.
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Drizzle the melted chocolate over the almond bark, then use a knife or small spatula to swirl the 2 together. Place the pan in the fridge to chill until firm. Once firm, break or cut the tiger butter into smaller pieces. Store in an airtight container on the counter or in the fridge.
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Directions. Line a 9x13-inch baking dish with plastic wrap. Melt white chocolate in the top of a double boiler over simmering water, frequently stirring and scraping down the sides of the boiler with a rubber spatula to avoid scorching. Place melted white chocolate in a large bowl and stir in peanut butter until well combined.
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Once its melted add the rest of the peanut butter and stir to combine. Step 2: Pour the white chocolate peanut butter mixture into a lined 9 x 13 pan. Step 3: In a small microwave safe bowl melt the chocolate chips at 50% power stirring every 30 seconds until melted, about 1-2 minutes. Pour this over the white chocolate peanut butter mixture.
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Step 2. Microwave white morsels and peanut butter in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Pour into prepared pan.
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Instructions. Cover cookie sheet with waxed paper or parchment for easy release once bark has hardened. In a microwave safe bowl, heat peanut butter and white chocolate chips in microwave until melted (30 seconds at a time, stirring in between--should take about 1 1/2 minutes). Stir until smooth. In another microwave safe bowl, heat chocolate.
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Line a baking sheet with wax paper. Melt chocolate chips in a microwave safe bowl until smooth. Spread chocolate on prepared pan, reserving a couple tablespoons in the bowl. In a separate bowl melt peanut butter chips, stirring until smooth. Drizzle peanut butter mixture on top of chocolate.
