Chocolate Peanut Butter Chip Fudge - cooking recipe

Ingredients

2 c. Hershey's semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand milk
1 tsp. vanilla
pinch of salt
1 c. Reese's peanut butter chips

Preparation

Line an 8-inch square pan with foil.
In heavy saucepan (over low heat), melt chocolate chips with Eagle Brand milk, vanilla and salt.
Blend well.
Remove from heat.
Add peanut butter chips; stir in well.
Spread into prepared pan.
Refrigerate 2 hours, or until firm.
Remove from pan; peel foil and cut into squares. Store, tightly covered, in refrigerator.