Tiger Butter

Directions

Combine white chocolate and peanut buter in top of a 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 15×10×1-inch jellyroll pan.

Pour semi-sweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm.

Cut into 1½x1-inch pieces. Store in refrigerator.

Make 6 dozens.