Total Calories: 918
Yield: 6 dozen squares
Combine white chocolate and peanut butter in top of double boiler above water heated to boiling. Reduce heat and stir constantly until mixture is melted and well blended. Spread mixture onto a waxed-paper-lined 10x15-inch jelly roll pan. Pour semisweet chocolate over first layer and swirl through with a knife. Chill until firm. Cut into small squares. Store in refrigerator.
Note: Chocolate and peanut butter may be melted in a microwave oven.
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