1 (12 oz.) peanut butter chips
1/4 c. butter
1 can Eagle Brand milk
1/2 c. chopped peanuts
1 (6 oz.) pkg. chocolate chips

In large saucepan, melt peanut butter chips, 1 cup condensed milk and 2 tablespoons butter stirring occasionally. Remove from heat and stir in peanuts. Spread mixture into a waxed paper lined 8 inch pan.

In small sauce pan melt chocolate chips remaining milk and butter and spread on top of first layer. Chill until firm. Turn out into cutting board peel off paper and cut in squares. Store in tightly covered container.