TIGER STRIPES 2 Recipe

Line 8x8 inch square pan with foil. Grease lightly. Melt semi-sweet chocolate with 2 T. peanut butter over low heat in a small saucepan; stir well. Pour half of chocolate mixture into prepared pan. Let stand 10-15 minutes to cool slightly. Melt white baking bar with remaining 1 T. peanut butter over low heat in small saucepan. Spoon half of white chocolate mixture over dark chocolate mixture. Drop remaining dark 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.