Double Decker Peanut Butter Fudge - cooking recipe

Ingredients

2 (300 ml) cans sweetened condensed milk
1 cup peanut butter, preferably smooth
1/2 teaspoon salt
2 teaspoons vanilla
10 ounces milk chocolate chips
10 ounces peanut butter chips
3 tablespoons peanuts, coarsely chopped

Preparation

Line an 8x8-inch (2L) square baking pan with aluminum foil so the edges overhang the sides. In a medium saucepan over medium heat, combine 1 can of condensed milk, 1/2 cup (125 mL) peanut butter, and 1/4 tsp (1 mL) salt. Stir continuously just until bubbly. Remove from heat and immediately stir in chocolate chips and 1 tsp (5 mL) vanilla. Scrape into prepared pan and spread evenly. Refrigerate while making peanut butter layer.
In a clean medium saucepan over medium heat, combine the remaining condensed milk, peanut butter, and salt, stirring continuously just until bubbly. Remove from heat and immediately stir in peanut butter chips and remaining vanilla. Scrape onto chocolate layer, spreading to cover. Sprinkle with peanuts, pressing gently into fudge.
Refrigerate for 3 hours or until firm. Lift the fudge out of the pan and cut into small squares.