1 c. melted Westchester sauce
1 c. melted white fudge
1/2 c. smooth peanut butter

Mix thoroughly by hand the melted white summer coating and peanut butter in a small bowl. Then add the melted Wester chocolate to that mixture and stir slightly. Pour into a wax paper lined pan (approximately 10 inch square) and use a table knife to stir pretty swirls of the dark and light mixture to give a marbelized effect. Let set at room temperature until solid. Cut into square and serve as you would fudge or roll into balls and use as centers in the bon bon mold.