TIGER BUTTER
Steps:
- Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined 15 x 10 x 1 inch jellyroll pan. Pour semisweet chocolate over peanut butter mixture and swirl through with a knife. Cool until firm. Cut into 1 1/2 x 1-inch pieces. Store in refrigerator.
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