ADD peanut butter to white chocolate; mix well. Stir half the crushed cookies into each bowl of melted chocolate.
DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife.
REFRIGERATE 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.
Originally Submitted
12/7/2010
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