| 1 lb. white chocolate |
| 12 oz. crunchy peanut butter |
| 1 lb. semisweet chocolate, melted |
Combine white chocolate and peanut butter in top of double boiler; bring water to boil, reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined 15x10 jellyroll pan. Pour semisweet chocolate over peanut butter mixture and swirl through with knife. Chill until firm. Cut into 1 1/2x1" pieces. Store in refrigerator.
Makes 6 dozen.