I usually spend half of Christmas Day walking to and from the kitchen to get more fudge. “Just one more piece!” Yeah, right. But, if you are like me, the thought of making your own fudge using a candy thermometer is terrifying. But if you have a microwave oven, there is no reason to deprive yourself of creamy, melt-in-your-mouth, homemade fudge.

28 ounces cans sweetened condensed milk
1 cup peanut butter, chunky or smooth
2 cups peanut butter chips
2 cups semisweet chocolate chips
2 tablespoons vanilla extract

Combine 1 can of sweetened condensed milk, peanut butter, peanut butter chips and 1 tablespoon vanilla in a glass bowl or measuring cup. Microwave for 1 minute. Stir. Microwave for another minute, stirring every 20 seconds, or mixture is smooth. Pour into a 8 X 8 X 2 cake pan lined with wax papers (including the sides). Refrigerate for at least 15 minutes.

Combine 1 can sweetened condensed milk, chocolate chips and 1 tablespoon vanilla and melt according the instructions above. Pour over chilled peanut butter fudge. Refrigerate for at least one hour. Remove from cake pan, discard wax paper and cut into large or small pieces. Store in an airtight container at room temperature or in the refrigerator.