Chocolate Peanut Butter Chip Fudge

Makes 3 dozen pieces or about 2 pounds

Ingredients

• 2  cups (12-ounces package) Hershey’s Semi-Sweet Chocolate Chips

• 1  can (14 ounces) sweetened condensed milk (not evaporated milk)

• 1  teaspoon vanilla extract

•     Dash salt

• 1  cup Reese’s Peanut Butter Chips

Directions:

Line 8-inch square pan with foil.

1. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan.

2. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat.

3. Add peanut butter chips.  Stir quickly just to distribute chips throughout mixture.

4. Spread evenly into prepared pan.

5. Refrigerate 2 hours or until firm.

6. Remove from pan and peel off foil.

7. Cut into squares. Store tightly covered in refrigerator.