Serves: 5
Total Calories: 918
Yield: 6 dozen squares
Combine white chocolate and peanut butter in top of double boiler above water heated to boiling. Reduce heat and stir constantly until mixture is melted and well blended. Spread mixture onto a wax paper lined 10 x15-inch jellyroll pan. Pour semisweet chocolate over first layer and swirl through with a knife. Chill until firm. Cut into small squares. Store in refrigerator.
This Tiger Stripes recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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