Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal later. Set it aside.

In a medium-sized, microwave-safe bowl, add the unsalted butter and creamy peanut butter. Heat in the microwave for about 60 seconds or until melted.

Carefully remove the bowl from the microwave and stir in the vanilla extract until well combined.

Gradually add the sifted powdered sugar to the peanut butter mixture, one cup at a time, stirring with a wooden spoon until completely incorporated.

Pour the peanut butter fudge mixture into the prepared pan, smoothing it out into an even layer with a spatula.

Set the peanut butter layer aside while you prepare the chocolate layer.

In a separate bowl, combine the milk chocolate chips with the softened salted sweet cream butter and sweetened condensed milk.

Microwave in 30-second intervals, stirring in between, until smooth and silky.

Pour the chocolate mixture over the peanut butter layer and spread it evenly.

Refrigerate the fudge for at least 2 hours or until it is firm enough to slice.