Categories: dessert, not tried

Ingredients

• 2 cups (12 ounces) peanut butter chips
• 1 (14 ounces) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), divided
• 2 tablespoons butter or margarine
• Dash salt
• 1/4 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract

Directions

1. In heavy saucepan, over low heat, melt peanut butter chips with 1 cup Eagle Brand, butter, and salt.

2. In small saucepan, over low heat, melt chocolate chips with remaining Eagle Brand.

3. Remove from heat; add vanilla.

4. Stir until smooth.

5. Spread peanut butter mixture evenly into wax paper lined 8 or 9 inch square pan.

6. Spoon chocolate mixture over peanut butter mixture.

7. With table knife or metal spatula, swirl through top of fudge.

8. Chill 3 hours or until firm.

9. Turn fudge onto cutting board; peel off paper and cut into squares.

10. Store leftovers covered in refrigerator.

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