NUTTER BUTTER Fudge: Combine chocolate chips, condensed milk and salt in top of double boiler set over simmering water. Cook on medium heat, stirring until chocolate is melted. Remove from heat. Stir in crushed cookies and vanilla paste until combined. Spoon mixture into 6x6-inch baking pan lined with parchment paper and coated with nonstick spray. Refrigerate until firm.
Unmold chilled fudge from pan and cut into 1x1-inch cubes. Place on sheet pan. Cover with plastic wrap and freeze several hours or overnight.
Funnel Cake Batter: Whisk milk, water, eggs and vanilla paste in large bowl. Whisk flour, sugar, baking powder and salt in separate bowl. Gradually add dry ingredients to liquid mixture, whisking until smooth.
For each serving, dip 3 frozen fudge pieces into Funnel Cake Batter. Immediately fry in 375°F deep fryer 2 to 3 min. or until outside is golden brown and fudge is gooey.