Chocolate Peanut Butter Fudge Recipe

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