8.5 honey grahams, broken in half (17 squares)
6 squares semi-sweet baking chocolate
1/2 c creamy peanut butter
3 squares white baking chocolate
Line 13x9" pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on high 1.5-2 min or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.
Repeat microwave melted steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through chocolate mixtures with knife several times for tiger-stripe effect.
Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut into bars. Store in tightly covered container in refrigerator.
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