| 1/3 Cup Butter, Melted | 1 1/3 Cup Mini Semisweet Chocolate Chips, Divided |
| 1/3 Cup Brown Sugar | 1 Pound Powdered Sugar |
| 3/4 Cup Flour | 1 8-Ounce Package Cream Cheese, Softened |
| 1/2 Teaspoon Salt, Divided | 1 Teaspoon Vanilla |
Line an 8 or 9-inch square pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
Combine butter and brown sugar in a small bowl. Stir in flour and 1/4 Teaspoon Salt. Stir in 1/3 Cup Chocolate Chips. Form dough into a ball. Place on plastic wrap; flatten into a disc. Wrap disc in plastic wrap; freeze 10 minutes or until firm. Unwrap dough; cut into 1/2 inch pieces; refrigerate.
Place powdered sugar, cream cheese, vanilla and remaining 1/4 Teaspoon Salt in a large bowl. Beat with an electric mixer at low speed until combined. Scrap down sides of bowl; beat at medium speed until smooth. Melt remaining 1 Cup Chocolate Chips in a small saucepan over low heat, stirring constantly. Add melted chocolate to cream cheese mixture; beat just until blended. Stir in chilled cookie dough pieces. Spread evenly in prepared pan. Refrigerate until firm.
Remove from pan by lifting fudge and foil using foil handles. Cut into squares. Store in airtight container in refrigerator. Makes 3 to 4 dozen candies.
2012 Recipe - April Ferre - From Favorite Brand Names' Gifts from the Christmas Kitchen, 1998.
