Tiger Butter Friday, November 3, 2006 First at Four
1 pkg. white almond bark
1 (16 to 18 oz.) Jar of creamy (or crunchy) peanut butter
1 (12 oz.) pkg. semi-sweet (or milk) chocolate chips
Melt almond bark in microwave. Stir in peanut butter. Spread on a baking sheet which has been covered with waxed paper or foil. Melt chocolate chips in microwave and pour in strips over the mixture. Swirl with a knife. Chill in refrigerator. When firm, break or cut into serving size pieces.