I love revisiting recipes on occasion, adding a new wrinkle or tweaking an ingredient here or there...

This is one of those recipes I just love to play with—using my "Simply Delish Fudge" recipe as a base, which I've altered before in the making of my "Irish Coffee Fudge" and again throwing in a few simple changes I came up with this delicious treat...

A little pre-prep work in making some egg-less cookie dough (wouldn't want any bad bellies) and switching out dark chocolate for white chocolate chips and ta da—we've got "Milk & Chocolate Chip Cookie Dough Fudge"

Simply incredible and delectably sweet treat to eat, enjoy and share...

So loved the look of this one, even received a sneaky visitor while I was taking the photos—my fur baby can be such a little cutie, so I just had to share the photos of my little ninja cat here and on Instagram...

This is one recipe that you and your family are sure to enjoy; if you won't take my word for it, take the kitty's because she says it's oh so "Definitely Delish" as well...

"Milk & Cookie Dough Fudge"

Ingredients:
Fudge:
2 (12 oz.) packages Ghirardelli White Chocolate Chips
1 can Sweetened Condensed Milk
2 tablespoon Water
2 teaspoon Vanilla Extract

Cookie Dough:
1/4 cup butter (softened)
3/4 cup Brown sugar
1/4 cup milk
1/4 teaspoon vanilla extract
1 1/4 cup flour
1/2 cup mini chocolate chips

Directions:
Cookie Dough:
1. Cream butter and brown sugar in a bowl, until smooth...
2. Add milk and vanilla and mix until well combined...
3. Add flour and mini chocolate chips. Mix well...
4. Spread mixture on to a cookie sheet lined with parchment paper. Refrigerate for 1 - 2 hours...

Fudge:
1. Line a 9 x 9 inch baking pan with waxed paper or plastic wrap; set aside. (The larger or smaller the pan, the thicker or thinner the fudge)
2. In a medium microwave-safe bowl, combine chocolate pieces, sweetened condensed milk, and water...
3. Microwave, uncovered, for 1 minute; stir. Continue microwaving 20 seconds at a time until chocolate is melted and smooth—about 1 minute more...
4. Stir in vanilla extract and let cool on counter for 2-3 minutes...
5. Meanwhile cut cookie dough into small odd shaped cubes and pieces, then while fudge is still soft but not to hot, fold in the cookie dough pieces-reserving some for decorating the top with...
6. Pour the mixture into prepared dish and spread it evenly, decorating the top with chunks of cookie dough...
7. Loosely cover with tented foil and chill fudge about 2 hours in the refrigerator until firm...
8. Cut fudge into 1 inch squares. Makes 24 to 48 pieces depending on size and shape of pan used...