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1
Line an 8x8 or a 9x9 inch pan with foil and spray with vegetable oil.
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2
Melt white chocolate using the double boiler method or a metal bowl on a saucepan filled halfway with warm water.
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3
Melt slowly, stir the chocolate after it has begun to melt and continue stirring every minute or so.
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4
After 6-8 minutes, when the chocolate is three-quarters melted remove top pan from heat and stir until chocolate has completed melted and chocolate is smooth.
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5
Immediately stir in peanut butter and stir until smooth.
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6
Pour into prepared pan and let sit 30 minutes at room temperature then refrigerate 30 minutes until firm.
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7
Prepare milk chocolate layer the same as the white layer.
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8
After the addition of the peanut butter remove pan from fridge and add milk chocolate layer.
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9
Let sit at room temperature for 30 minutes then back in the fridge for another 30 minutes.
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10
Prepare dark chocolate layer using the same method.
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11
Remove pan from fridge, add dark layer to milk chocolate layer, keep at room temperature 20 minutes, refrigerated for 1 full hour or until top layer is firm to the touch.
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12
Remove pan from fridge and lift from pan.
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13
Turn upside down onto a cutting board and peel away the foil.
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14
Let stand at room temperature for a few minutes then trim the edges so sides are smooth.
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15
Make 9 cuts vertically the horizontally giving you approximately 81 squares.
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16
Store in an airtight container in the fridge and serve slightly chilled.
