Quick Peanut Butter Chocolate Swirl Fudge
alt.cooking/Nancy Van Ess (1998)

1 can (14 oz) sweetened condensed milk
2 Tbsp. butter or margarine
2/3 cup semisweet chocolate chips
1 bag (10 oz) peanut butter chips (1 2/3 c)

Line 8-inch square pan with foil; grease foil.

In a medium saucepan, over low heat, heat milk and butter until butter melts and mixture is smooth. Put 1/3 c. into small bowl. Add chocolate chips and stir until melted and smooth. Add peanut butter chips to mixture in saucepan. Stir until melted and smooth.

Spread saucepan mixture in lined pan. Drop teaspoons of chocolate mixture over the top. Using a small rubber spatula, lift some of the mixture from the bottom of the pan over the chocolate mixture, creating a decorative pattern.

Refrigerate 3 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.