Hannah's Peanut Butter and White Chocolate Candies

1. 1

   Line 9x9x2-inch baking pan with foil, leaving overhang.

2. 2

   Spray foil with nonstick spray.

3. 3

   Combine white chocolate and peanut butter in medium metal bowl.

4. 4

   Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water).

5. 5

   Stir until chocolate melts and mixture is blended.

6. 6

   Spread mixture evenly in prepared pan; freeze until almost firm, about 15 minutes.

7. 7

   Meanwhile, place chocolate chips and cream in another medium metal bowl.

8. 8

   Set over same saucepan of simmering water (do not allow bottom of bowl to touch water).

9. 9

   Stir until chocolate is melted and mixture is smooth.

10. 10

    Spread chocolate mixture evenly over peanut butter mixture.

11. 11

    Refrigerate until very firm, at least 3 hours.

12. 12

    (Can be prepared 2 days ahead.

13. 13

    Cover and keep refrigerated.)

14. 14

    Using foil as aid, lift candy out of pan.

15. 15

    Cut into 1-inch squares; serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.