Marbled Chocolate:  I made some English toffee brittle, and of course had to marble the top!  So here are some attempts at doing so.  I put down a thick layer of melted dark chocolate, then squeezed on a lot of side-to-side stripes of melted white chocolate and butterscotch chips.  Then I ran a comb down the length of the tray.  These are certainly no masterpieces of fine marbling -- the dark chocolate layer wasn't smooth enough, and the stripes usually hardened before I got them combed.  You have to work fast!  I'll get it right if I keep practicing.  (I had no problem getting rid of it all.)

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