1 (12 oz.) pkg. peanut butter chips
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
1/4 c. butter
1/2 c. chopped peanuts
1 c. semi-sweet chocolate chips

In heavy saucepan, over low heat, melt peanut butter chips, 1 cup Eagle Brand and 2 tablespoons butter, stir occasionally. Remove from heat. Stir in peanuts. Spread mixture into wax paper lined 8 inch square pan.

In small saucepan melt chocolate chips, remaining Eagle Brand and butter; spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper. Store room temperature.