210 ozpackages white chocolate melting wafers i.e. Ghirardelli (*See Cook's note)
1cupsmooth peanut butter
1cupwhite chocolate chips
1cupsemi sweet chocolate chips
2tspsolid vegetable shorteningdivided
Instructions
Line a 15x10x1-inch jelly roll pan or rimmed baking pan with parchment or waxed paper.
First Layer: In a large microwave safe bowl melt together both packages white chocolate wafers with peanut butter. Melt on 50% power in 30 second increments stopping to stir each time. Repeat stirring until the white chocolate is completely melted. Pour onto the pan spreading evenly with a spatula.
Second Layer: Meanwhile, in a medium microwave safe bowl melt together 1 cup white chocolate chips with 1 tsp vegetable shortening. Melt on 50% power in 30 second increments stopping to stir each time. Repeat stirring until the white chocolate is completely smooth. Drizzle over the peanut butter mixture.
Third Layer: Melt semi-sweet chocolate chips in a microwave safe bowl with 1 tsp vegetable shortening. Melt on 50% power in 30 second increments stopping to stir each time. Repeat until the chocolate is completely smooth.
Drizzle over the white chocolate. Swirl together using a toothpick or tip of a knife.
Place pan into the refrigerator and chill for 1 hour or until firm. Use a sharp knife to cut or break into desired size pieces.
Store chilled in an airtight container for up to 1 week. Bring to room temperature before serving.
Notes
*Ghirardelli melting wafers are excellent quality and melt perfectly. They're available on the baking aisle of most grocery stores. If preferred, you may substitute with 2 (11-oz) packages white chocolate baking chips.
You can also melt the chocolate in a double boiler on the stovetop.