Praline Peanut Butter Fudge

1 c. evaporated milk
2 c. sugar
1 tsp. salt
1/2 stick plus 6 Tbsp. real butter, divided
10 to 12 oz. peanut butter chips
About 1/2 c. creamy peanut butter
1/2 c. light brown sugar, packed
1/2 c. light Karo syrup
1 c. pecans
2 c. sifted powdered\"sugar

Line a 9-inch square glass baking dish with aluminum foil. Butter well or spray with nonstick spray.

To make bottom layer: In a heavy saucepan, combine milk, sugar, salt and 1/2 stick butter. Bring to a boil, between medium and medium-high heat, and cook for about 7-8 min., stirring constantly.

Remove from heat. Add peanut butter chips and creamy peanut butter. Stir well, working quickly to avoid the candy from setting up in the saucepan. Quickly pour mixture into greased pan. Smooth out the top, if necessary. Refrigerate until firm.

To make top layer: In a small saucepan, melt 6 Tbsp. of butter. Add brown sugar and Karo syrup. Stir until smooth. Bring to a boil and stir for 30 seconds. Remove from heat. Add nuts and confectioenrs\sugar. Stir well. Quickly pour over bottom layer. Chill for at least 2 hours. Cut into small squares.

Makes about 36-48 small pieces.