Peanut Butter-Fudge Cutouts

Line a 13 x 9-inch pan with waxed paper.

Combine milk, chips and butter in a heavy 3-quart saucepan.

Stir constantly over low heat until chips and butter melt and mixture is smooth.

Pour immediately into prepared pan.

Spread evenly with wet metal spatula.

Chill until firm, at least 2 hours. Turn out onto flat surface; peel off waxed paper.

Roll to 1/4-inch thickness. Cut desired shapes, pressing cookie cutters firmly into fudge.

Decorate with colored sugars, red cinnamon candies, silver dragees, tubes of red, white and green decorating gel or whatever you like.