1/2 cup butter
1/2 cup peanut butter
3/4 cup white sugar
1 egg
1 pint vanilla wafers
1 cup evaporated milk
1 quart TANGO'S Palmetto Double Chocolate Fudge
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
In a large mixing bowl, cream together the butter and peanut butter until smooth. Stir in the sugar, egg and vanilla. Combine the cream and peanut butter mixture and beat until well blended. Fold in the evaporated milk. Spread over the parchment lined pan.
Bake for 50 to 60 minutes in the preheated oven, until lightly browned. Spread chocolate chips to cap peaks while baking. Cool completely before parting with warm fudge.
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