Tiger Butter

1 lb. white almond bark
1/2 cup creamy peanut butter
1/2 cup chocolate chips
4 tsp. half-and-half cream

In microwaveable bowl, heat almond bark and peanut butter on medium heat for 3-4 minutes until melted. Mix well. Pour onto a foil-lined baking sheet coated with cooking spray. Spread into a thin layer.
In another bowl, heat chips and cream on high for about 30 seconds or until chips are soft. Stir until smooth. Pour and swirl over peanut butter layer. Freeze for 5 minutes or until set. Break into pieces.