1 (12 oz.) pkg. peanut butter chips
1 (14 oz.) can Eagle Brand milk
1/4 c. butter
1/2 c. chopped pecans
1 can semi-sweet chocolate chips

In heavy saucepan on low heat, melt peanut butter chips, 1 cup of milk, 2 tablespoons butter, stirring occasionally. Remove from heat, stir in peanuts. Spread mixture into a waxed paper lined 8" square pan. in small pan, melt chocolate chips rest of milk and butter. Spread chocolate mixture on top of other mixture. Chill two hours. Turn fudge onto board. Peel off paper and then cut into squares. Store at room temperature.