1st layer: Combine milk chocolate chips, 1 can sweetened condensed milk, and 4 tablespoons butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. line a greased 8x11.5 inch baking dish with plastic wrap. pour fudge into baking dish. cool until room temperature, place in refrigerator while you make the peanut butter fudge

2nd Layer: combine peanut butter chips, 1 can sweetened condensed milk and 2 tablespoons butter in a double boiler or metal bowl over simmering water, stir until melted and smooth, pour onto the milk chocolate fudge layer and press Reese peanut butter cups into the fudge

cool till room temperature. refrigerate over night to set. keep refrigerated till served