Line 8 or 9- inch square pan with parchment or waxed paper.
Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat; stir in 2/3 cup of the peanut butter chips and vanilla. Spread evenly into prepared pan.
Melt remaining 1 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge.
Refrigerate 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
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Omit peanut butter chips and whipping cream. Proceed as above; stir in 1/2 to 1 cup chopped nuts, if desired, in place of the peanut butter chips.