Preparation Steps

• Preheat oven to 375°F (190°C). Line a 15x10x1 inch baking sheet with parchment paper, leaving an overhang on the sides for easy removal.
• In a large bowl, beat the softened butter, granulated sugar, light brown sugar, and kosher salt with an electric mixer until light and creamy.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.
• Fold in the crushed Oreos and M&M's.
• Press the cookie dough evenly into the prepared baking sheet. Bake for 15-20 minutes, or until the edges are set and the center is soft. It will continue to set as it cools. Remove from oven and let cool slightly.
• While the bars are baking, prepare the white chocolate fudge. In a small saucepan over medium heat, combine the sweetened condensed milk and 2 tablespoons of unsalted butter. Stir constantly with a whisk until butter is melted and mixture is warm.
• Remove from heat and immediately add the white chocolate wafers. Stir until the white chocolate is completely melted and the mixture is smooth, about 2 minutes.
• Pour the warm white chocolate fudge over the still-warm cookie bars and spread evenly. Immediately sprinkle with the crushed peppermint candy canes.
• Allow the bars to cool completely and set, about 30 minutes at room temperature or faster in the refrigerator. Once set, lift the bars out of the pan using the parchment paper overhang, slice into squares, and serve.