Cookie Dough Candy Bars (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 cup of all-purpose flour, measured and leveled

→ Candy Toppings

02 - 1 cup of regular mini M&M’s, split into two ½ cup portions
03 - 1½ cups of regular M&M’s, split into 1 cup and ½ cup

→ Wet Ingredients

04 - ¼ teaspoon of salt
05 - 1 teaspoon of pure vanilla
06 - 2 tablespoons of half-and-half
07 - ⅓ cup of packed light brown sugar
08 - ¼ cup of white granulated sugar
09 - ½ cup of softened salted butter

→ Fudge Ingredients

10 - One 14-ounce can of sweetened condensed milk
11 - 1½ cups of white chocolate chips (like Ghirardelli)

# Instructions:

01 - Take an 8×8-inch pan, line it with parchment, and give it a quick spray with nonstick. Put it to the side.
02 - Microwave the flour in a small bowl for one minute. Let it cool all the way. Once it's cool, sift it to get rid of clumps.
03 - Toss 1 cup of regular M&M’s and ½ cup of mini M&M’s into two zip-top bags and freeze them while you work on the rest.
04 - In a medium bowl, use a hand mixer to blend the butter, sugars, half-and-half, vanilla, and salt for 1.5 to 2 minutes.
05 - Turn the mixer down low, add in the sifted flour, and mix until it's just blended. Leave it there for a bit.
06 - In a microwaveable medium-sized bowl, heat the white chocolate chips and condensed milk in 30-second bursts. Stir until it’s smooth.
07 - Take the frozen M&M’s bags out of the freezer. Stir them into the dough mix with a wooden spoon.
08 - Pour the smooth chocolate mixture into the bowl with the cookie dough and gently stir until everything is combined.
09 - Spread out the fudge mixture evenly in the lined pan. Sprinkle the rest of the M&M’s over the top, pressing them in lightly.
10 - Cover the pan tightly and stick it in the fridge for at least two hours or overnight.
11 - Take the fudge out of the fridge and cut it into 25 squares (5 rows by 5 rows).

# Notes:

01 - Keep the fudge in a sealed container in the fridge for up to seven days.

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