1 (12 oz.) pkg. peanut butter chips
1 (14 oz.) can Eagle Brand milk
1/4 c. butter
1/2 c. chopped peanuts (optional)
1 c. chocolate chips

In heavy saucepan, over low heat, melt peanut butter chips, 1 cup condensed milk and 2 tablespoons butter. Remove from heat and stir in peanuts. Spread mixture into wax paper lined 8 inch square pan. In small saucepan, melt chocolate chips, remaining condensed milk, and 2 tablespoons butter. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Store loosely covered at room temperature.