Ingredients
Method
1.Grease 20cm x 30cm lamington pan, line base and sides with baking paper, extending 5cm above long edges of pan.
2.Stir white chocolate in small heatproof bowl over small saucepan of simmering water until smooth, cool 5 minutes. Add peanut butter, stir until smooth.
3.Stir dark chocolate in small heatproof bowl over small saucepan of simmering water until smooth, cool slightly.
4.Drop alternate spoonfuls of white chocolate mixture and dark chocolate into prepared pan. Gently shake pan to level mixture, pull a skewer backwards and forwards through mixtures several times for a marbled effect. Stand at room temperature about 2 hours or until set, cut into small pieces.
You can melt the chocolate in a microwave oven; cook on MEDIUM (55%) about 1 minute, stirring twice while cooking.
Note
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