Need- -1 bag white choc (11ish oz)-1 bag Dark choc (11ish oz) I use the 60% coco by Ghirardelli-3/4 cup of peanut butter (your choice creamy or crunchy)-Wax paper-Large cookie sheet1)Place wax paper on cookie sheet2) Melt dark choc. and spread evenly on cookie sheet3) Melt white choc and peanut butter together and spread evenly on top of dark choc.4) place in fridge for at least 45min (you can also use the freezer for 20min)5) With a knife or your hands cut/break hardened choc in to pieces6) enjoy! Told you it was easy!I usually store it in the fridge because it can get kinda soft at room temp.
