Chocolate Peanut Butter Flowers - cooking recipe

Ingredients

6 oz white chocolate, coarsely chopped
1 tbsp smooth peanut butter
7 oz semi-sweet chocolate, coarsely chopped

Preparation

Grease a 10x12 inch rimmed baking pan and line base with parchment paper, extending paper 2 inches above long sides of pan.
Melt white chocolate in a small heatproof bowl over a hot water bath. Stir in peanut butter and set aside.
Melt dark chocolate in a small heatproof bowl over a hot water bath. Let cool for 5 mins.
Drop alternate tablespoonfuls of white chocolate-peanut butter mixture and dark chocolate into pan. Gently shake pan to level mixture then pull a skewer through several times for a marbled effect. Let stand at room temperature for 2 hours, or until set.
Using 2 inch cookie cutters, cut out flower shapes. Store in single layer in refrigerator.