From the Kraft Food & Family Holiday 2007 freebie magazine, page 22
They looked good...but kind of went over so-so with the family. First, a little pricey to make with the Baker's chocolate squares, especially when I scorched the vanilla ones (note they heat and melt faster than the chocolate squares) and ended up using that entire box. Ka-ching, there goes $2.19. And I think you can cut back 1 square of the semi-sweet chocolate, there was a lot of chocolate, almost too thick. The peanut butter combined with the chocolate wasn't that great either, it all just tasted "off".
But here's the recipe in case you'd like to fiddle with it or have better luck than we did.
8 1/2 Honey Maid graham crackers, broken in half (17 squares)
6 squares Baker's Chocolate - Semi-Sweet
1/2 cup creamy peanut butter
3 squares Baker's Chocolate - Premium White
Line 13"x9" pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan, set aside. Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on high 1 1/2 to 2 minutes or until chocolate is completely melted when stirred, stirring every 30 seconds. Stir until well-blended. Pour over grahams; spread with spatula to cover completely. Repeat microwave melting steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for tiger-strip effect. Refrigerate at least 1 hour or until firm. Use foil handles to remove from pan. Peel off foil, cut into bars. Store in tightly covered container in refrigerator.
Makes 1 1/2 dozen or 18 servings.
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