1 lb. white chocolate
1 (12 oz.) jar crunchy 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 on wax paper lined 15x10x1 inch jelly roll pan.

Pour semi-sweet chocolate over peanut butter mixture and swirl thorough with a knife. Chill until firm. Cut in pieces. Store in refrigerator.