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1. Line an 8 x 8-inch baking pan with wax paper. Set aside.
2. Melt semisweet chocolate chips with sweetened condensed milk and vanilla extract in heavy bottomed saucepan, over low heat, stirring frequently.
3. Remove from heat.
4. Stir in peanut butter chips just enough to distribute chips throughout mixture.
5. Spread evenly into prepared pan.
6. Chill 2 hours or until firm.
7. Turn fudge onto cutting board; peel off paper and cut into 1-inch squares.
8. Cover leftovers and store in refrigerator.
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