Peanut Butter Chocolate Fudge Recipe

Directions

1. Line 8- or 9-inch (20 or 23 cm) square pan with wax paper.

2. Melt semi-sweet chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat, stirring constantly. Remove from heat; immediately stir in nuts, if using, vanilla and 2/3 cup (150 mL) of the peanut butter chips. Spread evenly into prepared pan.

3. Melt remaining 1 cup (250 mL) peanut butter chips with whipping cream over low heat, stirring until thick and smooth. Spread over top of chocolate.

4. Refrigerate 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

Makes 3 dozen pieces.