Start by lining a 9x9-inch baking pan with parchment paper, allowing some overhang on the sides.
In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and a dash of salt. Stir constantly until melted and smooth.
Remove from heat and stir in the creamy peanut butter and vanilla extract until well combined.
Gently fold in the chopped mini peanut butter cups and peanut butter chips.
Pour the fudge mixture into the prepared baking pan and spread it evenly with a spatula.
Sprinkle the remaining semi-sweet chocolate chips on top and gently press them in.
Refrigerate for at least 2-3 hours, or until firm and set.
Once set, lift out using the parchment paper overhang, slice into squares, and enjoy!
