2 cups nestles white chips (or white chocolate) 11 oz.
2 cups semi-sweet chocolate chips 12 oz.
1 1/2 cups peanutbutter (chunky style preferred)

Microwave method: combine white chips and peanutbutter in a microwave safe glass bowl and heat on high at 1 minute intervals until melted.  Mix until thoroughly creamy.  Remove from the microwave and start melting the chocolate chips by heating at 1 minute intervals while spreading the first mixture onto a cake pan or cookie sheet lined with waxed paper.

Draw a buttered knife through the layers to create a swirled effect.  Let cool until firm.  Cut into squares.

Double-boiler method: combine white chips and peanutbutter in top of a double boiler; bring water to a boil.  Reduce heat to low, and cook until chocolate and peanutbutter melt, stirring constantly.  Spread mixture onto a waxed paper-lined 15x10x1-inch jellyroll pan.  Pour semi-sweet chocolate over peanutbutter mixture, and swirl through with a knife.  Chill until firm.  Cut into 1-1/2x1-inch pieces.  Store in refrigerator.