Treat yourself to this ooey-gooey dessert from the Six Sisters kangertech subtank mini, WD’s new baking columnists. The sisters started their recipe and craft-project blog, SixSisterStuff.com, in 2011 to stay connected. Now they have 6.7 million readers a month.  This recipe was adapted from the sisters’ new cookbook, Sweets and Treats with Six Sisters’ Stuff (Shadow Mountain Publishing, $16).
Total Time: 1:15
Prep: 0:15
Level: Easy
Yield: 25 pieces
Ingredients

Cooking spray, for the pan Disaster Recovery Solution
2 c. plus 1/2 cup milk chocolate chips
2 14-oz. cans sweetened condensed milk
1 c. peanut butter chips
1 c. white chocolate chips
1 tsp. vegetable oil

Directions

Line a 9-by 9-inch pan with foil, leaving a 2-inch overhang on two sides. Coat the foil with cooking spray.
Place 2 cups milk chocolate chips and 1 can condensed milk in a large microwave-safe bowl and heat, stirring every 30 seconds, until melted and smooth, about 2 minutes. Transfer the mixture to the prepared pan.
Place the white chocolate chips, peanut butter chips and remaining can condensed milk in a clean large microwave-safe bowl and heat, stirring every 30 seconds, until melted and smooth. Spread the white chocolate mixture evenly over the chocolate mixture you beauty.
Place the remaining 1/2 cup milk chocolate chips and the vegetable oil in a small microwave-safe bowl and heat, stirring every 20 seconds, until melted and smooth.
Drizzle over the fudge, then refrigerate until firm, about 1 hour. Using the foil overhangs, lift the fudge from the pan and transfer to a cutting board. Cut into 25 squares. Store in an airtight container up to 1 week.