Tiger Butter II
Original recipe yield 2 pounds
* 1 pound white chocolate
* 1 pound semisweet chocolate, melted
* 1 1/3 cups crunchy peanut butter
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1. Line a 10x15 inch pan with parchment. Set aside.
2. In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
3. Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Cut before it hardens. Chill until firm.
