In a medium sized heavy bottom pot, melt chocolate chips, 1.5 jars (or 21 oz.) sweetened condensed milk, and 5 tablespoons butter. Stir with a wooden spoon constantly until melted.

In a small sized heavy bottom pot, melt peanut butter chips, remaining .5 jar (or 7 oz.) sweetened condensed milk, and remaining 3 tablespoons butter. Stir with a wooden spoon constantly until melted.

Switch to a whisk and whisk each mixture separately until bubbly and smooth. Add a splash of milk if needed to thin out any lumps. Cook down for about 3-5 minutes, or until the mixture gets thick and fudgy.

Spray a Nordic Ware Embossed half-sheet pan with Baker’s Joy. Pour first the chocolate fudge, using a spatula to smooth and evenly distribute. Plop the melted peanut butter fudge into 6 quadrants. Use a skewer or chop stick to swirl the peanut butter fudge over top of the chocolate fudge.

Chill in the refrigerator for at least 2-3 hours. Once it’s set, remove from the fridge and cut into 1” squares.

Fill a Sophistiplate paper baking dish with fudge and wrap it closed using a bow and plastic or cellophane wrap. Drop off a bundle to friends, family, teachers, or neighbors and enjoy!