Instructions: Combine white chocolate and peanut buter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined 15x10x1-inch jellyroll pan. Pour semi-sweet chocolate over peanut butter mixture, and swirl through with a knife.

Chill until firm.

Cut into 1-1/2x1-inch pieces. Store in refrigerator.

Yields about 6 dozen pieces.

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