adapted from KraftFoods.com
16 ounces semi-sweet chocolate
12 ounces white chocolate
2 Tablespoons peanut butter
20 Oreo cookies
Microwave semi-sweet chocolate and white chocolate in separate bowls until completely melted, following directions on the back of the packages. Add peanut butter to white chocolate; stir until well-blended. Crumble half the cookies over each bowl of chocolate; mix well.
Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.
Refrigerate at least 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.
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