Ingredients Jump to Instructions ↓

  1. 1 12 oz pkg semisweet chocolate chips

  2. 3 tablespoons chunky peanut butter -- divided

  3. 2 2 oz white chocolate baking bars

Instructions Jump to Ingredients ↑

  1. Preparation : Line 8-inch square pan with foil. Grease lightly. Melt semisweet chocolate and 2 tablespoons peanut butter over low heat in small saucepan; stir well. Pour half of chocolate mixture into prepared pan. Let stand 10 to 15 minutes to cool slightly. Melt white baking bars with remaining 1 tablespoon peanut butter over low heat in small saucepan. Spoon half of white chocolate mixture over semisweet chocolate mixture. Drop remaining semisweet and white chocolate mixtures by spoonfuls over mixture in pan. Using small metal spatula or knife, pull through the chocolates to create tiger stripes. Freeze about 1 hour or until firm. Remove from pan; peel off foil. Cut into 36 pieces. Refrigerate until ready to serve.


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