| | Directions | | You'll need three 8 or 9 inch square baking pans lined with non-stick foil; let foil extend over ends of pans. In a 2 qt. glass measuring cup or bowl, combine chips and sweetened condensed milk. Microwave on High 5 to 8 minutes; stirring several times, until chips are melted. Stir in butter until smooth. Stir in remain ingredients. Spread evenly in prepared pans. Chill until firm, about 3 hours. Lift fudge by foil ends onto a cutting board. Cut fudge into 1 inch squares. Arrange in mini-muffin liners or in a decorative box. Store in refrigerator for two weeks or freeze up to 3 months. |
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| Ingredients | | - |  | 2 bags each) peanut butter chips (10 ounce bags) |
| - | | 2 cans each) sweetened condensed milk. (14 ounce cans) |
| - | | 2 tablespoons cold unsalted butter; cut inch pieces |
| - | | 2 teaspoons vanilla extract |
| - | | 1/4 teaspoon salt |
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