1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1-2/3 cups (10 ounces) peanut butter chips, divided
1-1/2 teaspoon vanilla extract
1/2 cup heavy or whipping cream
Line 8 or 9-inch square pan with waxed paper.
Over low heat in double boiler, or heavy pan, melt chocolate chips with condensed milk. Stir in salt. Remove from heat and stir in 2/3 cup peanut butter chips and vanilla. Pour into pan.
Melt remaining peanut butter chips with cream. Stir until smooth. Spread over chocolate.
Refrigerate 2 hours until firm. Turn out on cutting board. Peel off paper and cut into squares. Store in airtight container in refrigerator.
Makes approximately 2 pounds.
