Easy Fudge

Directions

1. 1
   In large saucepot, melt peanut butter chips, 1 cup Eagle Brand milk and 2 tablespoons butter.
2. 2
   Stir occasionally.
3. 3
   Remove from heat and stir in nuts.
4. 4
   Spread mixture in wax paper lined 8-inch square pan.
5. 5
   Next, melt chocolate morsel chips, remaining milk and butter.
6. 6
   Spread on top peanut butter mixture.
7. 7
   Chill 2 hours. Turn out on flat surface; peel wax paper away and cut into squares.