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1
Line 2 rectangular pans, 13x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
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2
Melt chocolate chips and the 2 T. shortening in a 1 quart saucepan over low heat, stirring frequently, until melted.
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3
Divide the melted chocolate evenly between the 2 pans and spread into thin, even layers.
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4
Freeze for 10 to 15 minutes.
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5
Remove the foil sheets of chocolate from the pan and return to the freezer.
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6
Prepare pans with foil again.
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7
Melt the white baking chips with the 2 T. shortening over low heat, stirring frequently, until melted.
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8
Divide melted mixture evenly between the 2 pans and freeze for 10 to 15 minutes.
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9
Remove the foil sheets from pan and return to freezer.
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10
Line 1 rectangular pan, 13x9x2 inches, with plastic wrap and set aside.
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11
Beat half of the ice cream with half of the peanut butter in a large bowl on medium speed until just mixed.
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12
Repeat with remaining ice cream and peanut butter in second bowl.
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13
Remove all chocolate layers from freezer and carefully peel foil from layers as it is used.
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14
Place 1 white chocolate layer in bottom of plastic wrap lined pan.
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15
Carefully spread on 1/3 of the ice cream mixture.
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16
Add 1 semisweet layer, spread with 1/3 of the ice cream mixture.
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17
Repeat, ending up with the last layer being the semisweet chocolate layer.
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18
Cover and freeze for at least 12 hours.
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19
Place pan upside down on a cookie sheet.
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20
Place hot towels on bottom of pan.
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21
When just warm you should be able to remove pan and plastic wrap.
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22
At this point you can top with whipping cream, mint leaves and cocoa powder to dust, or cut into 5 rows by 3 rows, and garnish with a dolop of whipped cream, mint leaves or chocolate leaves and a dusting of cocoa powder.
