Instructions

• Line an 8- or 9-inch square baking pan with aluminum foil, leaving foil extending over the edges to allow removal; set the pan aside.
• In a heavy-bottomed medium saucepan, combine the can of Eagle Brand® Sweetened Condensed Milk, a dash of salt, and 3 cups semi-sweet chocolate chips.
• Heat the mixture over low heat, stirring constantly, until the chocolate chips are fully melted and the mixture is smooth (take care not to boil).
• Remove the pan from the heat and immediately stir in 1/4 cup creamy peanut butter and 1 1/2 teaspoons vanilla until evenly combined.
• Pour the warm fudge mixture into the prepared pan and spread it evenly with a spatula.
• Immediately sprinkle 1 cup chopped mini peanut butter cups, 1/2 cup peanut butter chips, and the remaining 1/2 cup semi-sweet chocolate chips evenly over the top; gently press the toppings into the fudge so they adhere.
• Chill the pan in the refrigerator for about 2 hours or until the fudge is firm.
• Lift the foil to remove the fudge from the pan, peel back the foil, and cut the fudge into small squares. Store tightly covered.