Chocolate Peanut Butter Chip Fudge - cooking recipe

Ingredients

2 c. (12 oz. pkg.) semi-sweet chocolate chips
1 can Eagle Brand milk
1 tsp. vanilla
dash 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 just well enough to distribute chips throughout mixture. Spread evenly into prepared pan.
Refrigerate 2 hours or until firm.
Remove from pan; peel off foil.
Cut into squares.
Store, tightly covered, in refrigerator.