1 (12 oz.) pkg. peanut butter chips
1 (14 oz.) can Eagle brand sweetened milk
1/4 c. butter
1/2 c. chopped nuts, optional
1 (6 oz.) pkg. semi sweet chocolate chips

In large saucepan melt peanut butter chips, 1 cup of the milk and 2 tablespoon butter. Stir occasionally. Remove from heat, stir in nuts. Spread mixture into wax paper lined 8 inch square pan. In small pan, melt chocolate chips, remaining milk and butter. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours until firm. Turn fudge onto cutting board, peel off paper; cut into squares.

DIETITIAN'S NOTE:

Fudge recipes are hard to "fudge" into lower calories and fat! By omitting the nuts and using a butter flavored butter you will reduce the calories somewhat and also the cholesterol.