"I got this recipe a few years ago, and thought it was some of the best fudge ever! It's Rachel Ray's recipe."
Unsalted butter, softened
One 12-ounce package semisweet chocolate chips
1 cup peanut butter chips
One 14-ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
One 12-ounce can of peanuts (I like to use honey roasted)
Grease an 8-inch round cake pan with softened butter. Pour the chocolate and peanut butter chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in 3/4's of the nuts. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Keep pushing the can back to the center if the fudge moves it.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
Notes: I cut mine in slices...keeping the ring shape, and then put a small bowl in the center with the remaining 1/4 of the can of peanuts.