Marble Chocolates

Ingredients:
250g white chocolate, chopped
250g dark chocolate, chopped
1/4 cup smooth peanut butter




Method:
1. Line a 16cm x 25cm slice pan with baking paper.
2. Melt the white chocolate in a bowl over a saucepan of simmering water, making sure that the water doesn't touch the bottom of the bowl. Cool for 5 minutes, then stir in the peanut butter until smooth.
3. Melt the dark chocolate as above, then cool slightly.
4. Drop alternate spoonfuls of the white chocolate mixture and dark chocolate into the pan. Tilt the pan slightly from left to right so that the chocolate spreads evenly across the pan.
5. Create a marble effect by moving a skewer or cake tester through the pan in small, figure 8 motions.
6. Cool in the pan until firm (at least 2 hours, preferably overnight), then turn out on to a chopping board and slice into squares.
Note: Do NOT refrigerate - this will result in white specks forming on the white chocolate mixture.

Adapted from "Chocolate and peanut butter swirl" in The Australian Women's Weekly. (2002). Wicked: sweet indulgences. Sydney: ACP Publishing, 2002.