Ingredients
1
pouch Betty Crocker™ chocolate chip cookie mix
1/2
cup butter, softened
1
egg
1
lb white candy melts or coating wafers, or vanilla-flavored candy coating (almond bark), chopped
1
can (14 oz) sweetened condensed milk (not evaporated)
1/4
cup semisweet chocolate chips
1
tablespoon holiday candy sprinkles
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
In medium bowl, mix cookie mix, softened butter and egg. Use a tablespoon to portion dough into rounds; place on cookie sheet 2 inches apart. Bake 7 to 8 minutes or until edges just turn golden. Cool completely, about 20 minutes.
Line 8-inch square pan with foil; lightly grease foil. Break 10 to 12 cookies into pieces, 2 cups total. Spread one-third of the cookie pieces in pan.
In 2-quart saucepan, heat candy melts over low heat about 10 minutes, stirring occasionally, until completely melted. Add condensed milk; stir until smooth. Remove from heat.
Pour half of the melted mixture into pan; use spatula to smooth it evenly over cookie pieces. Sprinkle with one-third of the cookie pieces, half of the chocolate chips, and half of the sprinkles. Pour remaining melted mixture on top, spreading evenly; top with remaining cookie pieces, chocolate chips and sprinkles.
Refrigerate until completely firm, about 2 hours. Cut into 6 rows by 6 rows.
