16 ounces white almond bark chocolate, chopped
1/2 cup creamy peanut butter
1 cup milk chocolate chips
Butter a cookie sheet. Set aside. Place white chocolate in a medium-sized microwave-safe bowl. Microwave on high until melted, stirring frequently. Stir in peanut butter. Spread into prepared pan. Drizzle with melted milk chocolate chips, stirring through mixture to create a marbled effect. Let stand until set. Break into bite-sized pieces. Store in airtight container. Note- this recipe is finicky in higher humidity. If it doesn’t seem to be setting up, pop it in the refrigerator for a bit to give it time to fully harden.