Adapted from soufflebombay.blogspot.de
pound white chocolate
cup peanut butter
cups chocolate chips or 12 ounces of chocolate
cup heavy cream
Line your pan with parchment or waxed paper, leaving an overhang. (you can also use foil however you will need to spray it with cooking spray). Melt your white chocolate in your microwave for about a minute, stir until the chocolate is melted and creamy. Add in the peanut butter and stir until blended and smooth. Spread mixture into your pan. Refrigerate for 15 minutes or until a bit firm. In a saucepan, combine your milk chocolate and your cream and heat over medium high heat until melted and smooth, stirring constantly. Pour/smooth over peanut butter mixture. Chill for at least 3 hours or overnight. Later, lift out the candy and cut into small squares. You can also cut into shapes with a quality small cookie cutter.