Festive Peanut Butter Chocolate Fudge

3 cups (1-1/2 pkgs., 12 oz. each) Hershey's Semi-Sweet Chocolate Chips
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts (optional)
1-1/2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) Reese's Peanut Butter Chips, divided
1/2 cup whipping cream

Line 8 or 9-inch square pan with wax paper.

Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat, stirring constantly. Remove from heat; immediately stir in nuts, if desired, vanilla and 2/3 cups peanut butter chips. Spread evenly into prepared pan. Melt remaining 1 cup peanut butter chips with whipping cream over low heat, stirring until thick and smooth. Spread over top of chocolate.

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

About 2-3/4 pounds.

Hershey Foods Recipe
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