Peanut Butter and White Chocolate Candies

1 lb. white chocolate
1 cup crunchy or extra crunchy peanut butter
12 oz. semisweet chocolate chips
1/2 cup whipping cream

Line a 9x13 baking pan with foil, leaving overhang at the ends. Spray foil with nonstick cooking spray. Combine white chocolate and peanut butter in the top of a double boiler. Bring the water in the bottom pan to a simmer. Stir until chocolate melts and mixture is blended. Spread this evenly in the prepared pan and freeze until almost firm, about 15 minutes. Place the semisweet chips and the cream in the top of the double boiler and stir until melted and well combined. Spread the chocolate mixture evenly over the peanut butter mixture. Refrigerate until very firm, at least 3 hours. Let pan sit at room temperature for about 15 minutes before cutting into 1 inch squares or cutting with a cookie cutter.