Makes about 3 dozen pieces
|1||package (12 ounces) semisweet chocolate chips|
|3||tablespoons creamy or chunky peanut butter, divided|
|2||(2-ounce) white chocolate baking bars|
- Line 8-inch square pan with foil; lightly grease foil. Melt semisweet chocolate and 2 tablespoons peanut butter in small saucepan over low heat; stir until melted and smooth. Pour chocolate mixture into prepared pan. Let stand 10 to 15 minutes to cool slightly.
- Melt white chocolate and remaining 1 tablespoon peanut butter in small saucepan over low heat. Drop spoonfuls of white chocolate mixture over semisweet chocolate mixture in pan.
- Using small metal spatula or knife, swirl chocolates to create tiger stripes. Freeze about 1 hour or until firm. Remove from pan; peel off foil. Cut or break into pieces. Refrigerate until ready to serve.
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