Chocolate Peanut Butter Chip Fudge

2 c. semi-sweet (12 oz. pkg.) 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.