"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 lb. milk chocolate candy melts 1 lb. white chocolate candy melts 18 oz. jar peanut butter
Place milk chocolate candy melts in a medium sauce pan. Melt over low heat stirring constantly. Add white chocolate candy melts and stir until melted. Remove pan from stove and stir in peanut butter. Pour into an 8 in. square cake pan and spread evenly. Cool in refrigerator. Cut and store at room temperature.
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