2 cup dark chocolate chips (such as Hersheys Special Dark)
1 cup milk chocolate chips
½ cup light peanut butter
½ cup (4 oz/120 g) light cream cheese (in a brick, not in tub)
2 Tbsp butter, at room temperature
¼ cup 1% milk
1 tsp vanilla
2 cup icing sugar (confectioners' sugar)
1 cup finely chopped walnuts
1. Melt chocolate chips (on defrost setting of microwave or over double boiler). In a medium bowl, beat together peanut butter, cream cheese and butter on medium speed of electric mixer until well blended. Add melted chocolate and beat again. Add milk and vanilla and beat until smooth.
2. Gradually add icing sugar and beat after each addition, scraping down sides of bowl as necessary. Stir in walnuts using a wooden spoon.
3. Line an 8-inch square baking pan with wax paper or parchment paper and spoon fudge into pan. Spread to edges. Cover with plastic wrap and refrigerate until firm, about 3 hours.
4. Remove fudge from pan and cut into 24 squares. Store fudge covered in refrigerator. It will soften if left at room temperature.