1 pound plus 2 ounces good, imported white chocolate, finely chopped
1 1/2 cups chunky peanut butter
8 ounces bittersweet or semisweet chocolate, finely chopped
There are just a couple ingredients in this recipe so it's important to use best quality…
Line a 15x10 inch sheet pan with parchment paper. Melt 1 pound white chocolate with peanut butter in a large bowl set over a bain marie stirring occasionally until chocolate is melted and smooth.
Meanwhile , melt bittersweet chocolate in bowl over bain marie stirring occasionally until chocolate is melted and smooth. Melt remaining 2 ounces of white chocolate in small bowl over bain marie .
Pour peanut butter chocolate mixture onto prepared pan, spreading to cover surface completely. Using a spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture. Draw tip of a small sharp knife through drizzled chocolate mixture… drizzle white chocolate on top of all, then run knife through to marbleize. Allow to set in refrigerator. When set, using a large sharp knife, cut into triangles . Store in fridge.
