Creamy Double Decker Fudge

Reader’s Recipe : D. Flinner of Canton, OH

Ingredients:

• 1 cup Reese’s Peanut Butter Chips
• 1 14 oz. can Eagle Brand milk, divided
• 1 teaspoon vanilla, divide
• 1 cup chocolate chips

Directions:

1. Line an 8″ square pan with foil.
2. In bowl, place peanut butter chips and 2/3 cup Eagle Brand milk; microwave on high 1 to 1 1/2 minutes, stirring after 1 minute until chips are melted.
3. Stir in 1/2 teaspoon of vanilla.
4. Spread evenly into pan.
5. In another bowl, place remaining Eagle Brand milk and chocolate chips.
6. Microwave 1 to 1 1/2 minutes, stirring after 1 minute until chips are melted.
7. Stir in remaining 1/2 teaspoon of vanilla and spread evenly over peanut butter layer.
8. Refrigerate until firm, 2 hours.
9. Turn fudge onto cutting board; peel off foil, cut into squares.
10. Store tightly covered in refrigerator.

Makes 4 dozen squares, or 1 1/2 lbs. fudge.