2 c. (12 oz. pkgs.) semi-sweet chocolate pieces
1 can (14 oz.) Eagle Brand sweetened condensed milk
1 tsp. vanilla
Dash of salt
1 c. Reese's peanut butter chips

Line an 8 inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips, milk, vanilla and salt. Blend well. Remove from heat. Add peanut butter chips. Stir well to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.