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Festive Peanut Butter Chocolate Fudge

3 cups (1 1/2 packages, 12-ounce each) HERSHEY'S Semi-Sweet Chocolate Chips
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips, divided use
1/2 cup whipping cream

1. Line 8- or 9-inch square pan with wax paper.
2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat, stirring constantly. Remove from heat; immediately stir in nuts, if desired, vanilla and 2/3 cup peanut butter chips. Spread evenly into prepared pan.
3. Melt remaining 1 cup peanut butter chips with whipping cream over low heat, stirring until thick and smooth. Spread over top of chocolate.
4. Refrigerate 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

Makes about 2 3/4 pounds.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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