"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 lb. chocolate bark 1 1/2 lb. white almond bark 12 oz. creamy peanut butter
Slowly melt the chocolate bark over a double boiler or in the microwave. Add the peanut butter to the mixture and blend well. In a seperate bowl, melt the white bark. Line a 15 x 10 x 1 jelly-roll pan with wax paper and spread the chocolate-peanut butter mixture on the pan. Pour the melted white bark on top and swirl through with knife. Chill until firm then cut into desired size pieces.
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