2 c. (12 oz. pkg.) of Hershey's semi-sweet chocolate chips
1 can (14 oz.) Eagle Brand sweetened condensed milk
1 tsp. vanilla
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.

Makes 3 dozen pieces or 2 pounds.