Christmas Creamy Chocolate Peanut Butter Fudge

Line the inside of an 8 inch square baking pan with foil. Combine peanut butter chips and 2/3 cup condensed milk in a small saucepan. Melt, stirring, over low heat until smooth. Stir in 1/2 tsp. vanilla. Spread the peanut butter mixture evenly in the bottom of the prepared pan. Combine remaining condensed milk and semisweet chips in a small saucepan. Cookk over low heat, stirring, until melted and smooth. Stir in the remaining 1/2 tsp. vanilla. Spread evenly over the peanut butter layer. Refrigerate fudge about 2 hours until firm. Invert fudge onto a cutting board and peel off foil. Cut fudge into squares. Store fudge refrigerated.