2teaspoonsicing sugar(may need a bit more or less)
Add the chocolate chips, Dulce de Leche, butter, and vanilla to a medium-sized bowl. Melt everything.
You can use your microwave and heat it up in short bursts, mixing after each time.You can use a waterbath by bring a pot of water to boil and placing the bowl with the ingredients on top of it without touching the water and mixing until everything is melted.INSTANT POT HACK: add 2 cups of water to your Instant Pot (you can use either metal or ceramic liner), press sauté button, cover with a lid (not the pressure cooker lid but any other lid that fits on top). Wait until the water comes to boil. Remove the lid and place a bowl with the fudge ingredients on top of your Instant Pot. Melt everything together.
Once everything is melted, add the cookie crumbs and mix well. The mixture should be thick, like play doh.
Break the cookies into small pieces and mix them in. Make sure that they are properly incorporated into the fudge.
Transfer the mixture to a piece of wac paper. You can use parchment paper, foil, or even plastic wrap. Feel free to divide the mixture into two or more pieces if desired.
Shape the mixture into a log. IMPORTANT: make sure that none of the wrapping is stuck inside the fudge.
Wrap titightly and freeze until solid. About 3-4 hours.
Spread the icing sugar on a plate or a cutting board, roll the frozen chocolate salami in it to completely cover.
Optionally: tie a bakers twine over the chocolate salami so that it resembles the real salami. Wrap in parchment paper or foil
Keep in the fridge for 1-2 weeks or in the freezer for up to 3 months.