1 lb. white chocolate
1 (12 oz.) jar chunky peanut butter
1 lb. semi-sweet chocolate, melted

Combine white chocolate and peanut butter in top of 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 jelly roll pan. Pour semi-sweet chocolate over peanut butter mixture and swirl with a knife. Chill until firm. Cut into 1 1/2 x 1 inch pieces. Store in refrigerator.