|Melt in large saucepan, peanut butter chips, 1 cup Eagle brand milk, and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts.|
Spread mixture onto wax paper-lined 8 inch square pan.
In small saucepan, melt chocolate morsels, remaining condensed milk and butter. Spread chocolate mixture on top of peanut butter mixture.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Cover tightly.