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 boil. Reduce heat to low, cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper lined 15x10x1 inch jelly roll pan.

Pour semi-sweet chocolate over peanut butter mixture and swirl through with a knife. Chill until firm. Cut into 1 1/2 to 1 inch pieces. Store in refrigerator. Yield: about 6 dozen.