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Ingredients:

-8 1/2 Honey Maid Honey Grahams, broken in half
-6 squares Baker’s Semi Sweet Baking Chocolate
-1/2 cup creamy peanut butter
-3 squares Baker’s Premium White Baking Chocolate

1. Line 13×9 pan with foil, with ends of foil extending over sides of pan
2. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside
3. Microwave semi-sweet chocolate and peanut butter in medium bowl for 2 minutes, or until chocolate is completely melted when stirred
4. Stir until well blended
5. Pour over grahams, spread with spatula to cover completely
6. Repeat microwave melting steps with the white chocolate
7. Drop spoonfuls of the white chocolate over chocolate-covered grahams
8. Immediately cut through the chocolate mixtures with knife several times for stripe effect
9. Refrigerate at least 1 hour or until firm
10. Use foil handles to remove dessert from pan
11. Peel off foil
12. Cut into bars
13. Store in tightly covered container in refrigerator

The 39 Steps psp