Chocolate Peanut Butter Bark
12 oz dark or bittersweet chocolate (I used Hershey's Special Dark bar)
4 oz milk chocolate (I used Nestle milk chocolate chips)
1/4 C creamy peanut butter
1. Spray 9x12 pan (I think 9x13 would be fine) with cooking spray and line with parchment paper.
2. Melt dark chocolate in a double boiler until smooth. Spread with a spatula evenly across the parchment lined pan.
3. Melt milk chocolate & peanut butter in a double boiler. Drop spoonfuls of the milk chocolate mixture onto the dark chocolate mixture and swirl with a chopstick or skewer.
4. Refrigerate 1 hour or until firm. Peel off the parchment paper and break into pieces.