14 oz. can Eaglebrand milk
10 oz. peanut butter chips, not natural--they are too oily
3/4 c. creamy peanut butter
1/2 t. vanilla, optional
Heat Eaglebrand milk and chips over low heat on stove until melted. Turn off heat and stir in peanut butter. Stir until melted. * Pour in lined 8x8 pan and smooth flat. Place in refrigerator 1-2 hours until set. Cut into squares. Store in airtight container.
*May add sprinkles before setting up if desired.
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