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

In saucepan over low heat melt peanut butter chips, 1 cup Eagle Brand milk and 2 tablespoons butter; stir occasionally. Spread mixture into wax paper lined 8 inch square pan.

In small saucepan melt chocolate chips and remaining Eagle Brand milk and butter. Spread over top of peanut butter mixture. Chill until fudge is firm. Turn onto cutting board, peel off paper and cut into squares.