8 1/2 Graham crackers, broken in half (17 squares)
6 squares semi sweet baking chocolate
1/2 cup creamy peanut butter
3 squares premium white baking chocolate
Line 13 by 9 pan with foil, with ends of foil extending over sides of
pan. Arrange grahams on bottom of pan, cutting as needed to completely
cover bottom of pan; set aside.
Microwave semi-sweet chocolate and peanut butter in medium microwave
bowl on High for 1 1/2 to 2 minutes or until chocolate is completely
melted when stirred, stirring every 30 seconds. Stir until well
blended. Pour over grahams; spread with spatula to cover completely.
Repeat microwave melting steps with the white chocolate. Drop
spoonfuls of the white chocolate over the chocolate covered grahams.
Immediately cut through the chocolate mixtures with knife several
times for tiger strip effect.
Refrigerate at least 1 hour or until firm. Use foil handles to remove
from dessert pan. Peel off foil. Cut into bars. Store in tightly
covered containers in refrigerator.
Makes 1 1/2 dozen or 18 servings – 1 bar each.