12 ounces peanut butter, chunky style
1 lb semisweet chocolate, melted
Combine white chocolate and peanut butter 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- x 10- x 1-inch jellyroll pan. Pour semisweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm. Cut into 1 1/2- x 1-inch pieces. Store in refrigerator.