TIGER BUTTER
1 pound chocolate bark
1 pound almond bark
3/4 cup peanut butter
Melt candies separately. Add peanut butter to almond bark and blend until smooth. Spray a 9x13 pan with non-stick cooking spray. Pour melted chocolate into pan and level off. Pour peanut butter mixture over chocolate; use a spoon to marbelize the chocolate with the peanut butter. Will set up at room temperature, or refrigerate.
NOTE: Be sure to cut into serving pieces before candy is completely set.
