1 pkg. (12 oz.) semi-sweet chocolate chips
3 tbsp. chunky peanut butter, divided
2 white chocolate (2 oz.) baking bars

Line an 8 x 8 inch square pan with foil; grease. Melt semi-sweet chocolate chips with 2 Tbsp. chunky peanut butter over low heat in a small sauce pan; stir well. Pour half of chocolate mixture into prepared pan. Let stand 10 -15 minutes to cool slightly. Melt white chocolate baking bars with remaining 1 Tbsp. peanut butter over low heat in a small sauce pan. Spoon half of the white chocolate mixture over dark chocolate mixture. Drop remaining dark and white chocolate mixture by spoonfuls over mixture in pan. Using a small metal spatula knife, pull through the chocolate to make tiger stripes. Freeze about 1 hour or until firm. Remove from pan, peel off foil, cut into 36 pieces. Refrigerate until ready to serve.

Makes 36 squares.