2 c. (12 oz. pkg.) Hershey's semi-sweet chocolate chips
1 can (14 oz.) Eagle Brand sweetened condensed milk (not evaporated milk)
1 tsp. vanilla extract
Dash salt
1 c. Reeses peanut butter chips

Line 8 inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips; stir just 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.