Tiger Butter
1 lb. chocolate bark
1 lb. almond bark
3/4 cup peanut butter
Melt candies in separate containers. Add peanut butter into melted almond bark and blend until smooth. Spray a 9x13 pan with cooking spray. Pour melted chocolate into pan and level off. Pour melted peanut butter mixture over chocolate; use spoon to marbelize. Will set up at room temperature or refrigerate. NOTE: Cut before candy is completely set.
