12 whole honey or chocolate graham crackers
6 squares white almond bark
½ cup creamy peanut butter
2 squares chocolate almond bark
2 squares of white almond bark
Line a 10x15- inch pan with foil and coat with nonstick cooking spray. Fit the graham crackers in a single layer into the prepared pan. Combine 6 squares white almond bark and the peanut butter in a microwave-safe bowl. Microwave on high until melted, stirring occasionally. Spread over the graham crackers.
Melt the chocolate almond bark in a microwave-safe bowl in the microwave and drizzle over the white almond bark layer. Melt 2 squares white almond bark in a microwave-safe bowl in the microwave. Drizzle over the chocolate almond bark layer and swirl with wooden pick, if desired. Chill for 10 minutes or until firm. Break into pieces in an airtight container in the refrigerator.
From Page 204 of Marshes to Mansions, the Jr. League of Lake Charles' new cookbook. To order, go to www.jllc.nt