Zebra Peanut Butter Bars

These easy no-bake bars go together quickly for those last-minute sweet tooth cravings!

Yield:  1 9×13 pan

Peanut Butter Layer:

16 graham crackers (or 2 cups graham cracker crumbs)

1 cup peanut butter (crunchy or creamy, or a combination of both)

1 cup butter, melted

2 cups powdered sugar

Chocolate Swirl Layer:

1 ½ cups Semi-Sweet Chocolate Chips

1/3 cup white chocolate chips

2 ½ tablespoons vegetable shortening, divided use, melted

Prepare the peanut butter layer:

Cut a piece of parchment paper 18×13 to line the cake pan across the bottom and up on the long sides.  The paper will rise about 2 inches above the long sides.  Remove the paper and spray the 9×13 pan with vegetable spray.  Place the parchment in the pan and press against the sides to stay in place.

If making crumbs from the graham crackers, place the crackers in a large plastic zip-top bag, squeezing out the air and use a rolling pin to grind them to a fine consistency.  Alternatively, you may grind them in a food processor fitted with the steel chopping blade.  Set aside when done.

In a large bowl combine the peanut butter with the melted butter and whisk to blend well.  Add the powdered sugar and graham cracker crumbs.  Mix well.  Pour mixture into the prepared pan and press evenly across the bottom.

Prepare a double boiler by heating 1-inch of water in a saucepan until gently simmering enough that steam rises from the surface.  Place the semi-sweet chocolate chips and 2 tablespoons of shortening in a metal or glass bowl that is large enough to sit on the saucepan of simmering water with the edges of the bowl flared out over the edge of the pan.   Heat gently to melt the chocolate and mix with the shortening.

Melt the white chocolate chips with ½ tablespoon of vegetable shortening in a small dish set into the simmering water, stirring frequently to melt the chocolate.

Pour the semi-sweet chocolate across the top of the peanut butter bars and spread evenly.  Pour the melted white chocolate into a disposable pastry bag or parchment paper cone and drizzle stripes of white chocolate lengthwise across the top of the semi-sweet chocolate.  Using a toothpick or small skewer, drag the pick through the chocolate layer in alternating directions to create a rippled zig-zag pattern.

Chill in refrigerator for about 30-60 minutes until firm and set.  Use the overhanging parchment paper as handles to lift the entire sheet out of the pan to cut into desired serving pieces.