white chocolate coating wafers
milk chocolate coating wafers
creamy peanut butter
1Line a 9 X 13 cake pan with waxed paper and set aside. I have also used plastic wrap to line pan, but it is harder to remove.
2Place chocolate in a microwave safe bowl. Heat for 1 minute and stir.
3Continue heating and stirring until chocolate is smooth and creamy. I usually heat for 30 second intervals. Chocolate that is too hot will become hard.
4When chocolate is melted, add the jar of peanut butter.
Stir until mixture is smooth.
5Pour into wax paper lined cake pan. To remove air pockets, slightly bump in counter or tabletop.
6Put pan in a cool place, I sometimes put it in the refrigerator, to set up. Cut into bite size pieces and store in an air tight container.