Cut wax paper into a 15x10-inch rectangle; butter paper. In a saucepan, over low heat, melt peanut butter chips and 2/3 cup sweetened condensed milk. Cool slightly.
With fingers, press evenly into a thin layer to cover wax paper. Let stand at room temperature 15 minutes.
In same saucepan, melt chocolate chips and remaining sweetened condensed milk. Remove from heat and stir in vanilla extract. Spread evenly over peanut butter layer. Let stand at room temperature 30 minutes.
Beginning at 15-inch side, roll up tightly, jelly roll fashion without wax paper. Wrap tightly in plastic wrap. Chill 2 hours or until firm.
Author's Comments
When pressing the peanut butter and chocolate mixture onto the wax paper, it can be very sticky so you'll need to spray your hands with cooking spray to make it easier to press evenly onto wax paper. When chilled, the dough slices very well.
Instructions
Cut wax paper into a 15x10-inch rectangle; butter paper. In a saucepan, over low heat, melt peanut butter chips and 2/3 cup sweetened condensed milk. Cool slightly.
With fingers, press evenly into a thin layer to cover wax paper. Let stand at room temperature 15 minutes.
In same saucepan, melt chocolate chips and remaining sweetened condensed milk. Remove from heat and stir in vanilla extract. Spread evenly over peanut butter layer. Let stand at room temperature 30 minutes.
Beginning at 15-inch side, roll up tightly, jelly roll fashion without wax paper. Wrap tightly in plastic wrap. Chill 2 hours or until firm.
Author's Comments
When pressing the peanut butter and chocolate mixture onto the wax paper, it can be very sticky so you'll need to spray your hands with cooking spray to make it easier to press evenly onto wax paper. When chilled, the dough slices very well.
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