Serves: 3 to 4 doz candies
1/3 c. butter, melted
1/3 c. packed brown sugar
3/4 c. flour
1/2 tsp salt, divided
1 1/3 c.mini semisweet chocolate chips, divide
1 package icing sugar(1 lb)
1 package cream cheese (8 oz), softened
1 tsp. vanilla
1- line 9" square pan with foil, leaving 1 " overhang on sides. lightely butter foil.
2- Combine butter and brown sugar in small bowl. Stir flour and 1/4 tsp salt. Stir in 1/3 c. chips. Form dough into a ball. Place on plastis wrap; flatten into a disc. Wrap disc in plastic wrap; freeze 10 minutes or until set.
3- Unwrap dough; cut into 1/2 inch piece; refrigerate.
4- Place icing sugar, cream cheese, vanilla and remaining 1/4 tsp of salt in large bowl. Beat with electric mixer at low speed until combined. Scrape down side of bowl; beat at medium speed until smooth.
5- Melt remaining 1 c. chip in heavy small saucepan over very low heat, stirring constantly.
6- Add melted chocolate to cream cheese mixture; beat just until blended. Stir in chill cookie dough pieces. SSpread evenly in prepared pan.
7- Refregerate until firm. Remove from pan by lifting fudge and foil using foil overhang, Cut into squares. Store in airtight container in refrigerator