Step 1

Line an 8x8 inch metal pan with wax paper.

Step 2

In a medium, heavy sauce pan stir together the chocolate chips, 2 Tbsp butter, 1 cup Sweetened Condensed Milk and salt until all the chocolate chips have melted. Stir in 1 tsp vanilla extract. Remove from the heat.

Step 3

In a small, heavy sauce pan stir together the peanut butter chips, remaining Sweetened Condensed Milk and 1 tsp butter until all the peanut butter chips have melted. Stir in the dash of vanilla extract.

Step 4

Pour the chocolate mixture into the prepared pan. Using an offset spatula, smooth out the top until level. Drop the pan from 1in high 2-3 times on the counter to get all the air bubbles out.

Step 5

Dollop the peanut butter mixture evenly across the chocolate. Using a butter knife, swirl the peanut butter into the chocolate.

Step 6

Allow to set in the refrigerator for 3 hours.

Step 7

Carefully pull the wax paper up and remove the fudge from the pan. Cut into squares.

Step 8

Store in an air-tight container in the refrigerator.