Milk and Cookies Toffee

Ingredients:

• 1 cup chocolate chip cookie dough, homemade or store-bought
• Cooking spray to spray the pan
• 1 can (400 g) of condensed milk with sugar
• 2 bags of 340g white chocolate granules
• 220 g of cream cheese at room temperature
• 1/4 teaspoon coarse salt
• 450 g sifted powdered sugar
• 2 tbsp red sprinkles
• 2 tbsp. green confectionery sprinkles

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with parchment paper.
2. Divide the cookie dough in half and place it on 2 pieces of parchment or waxed paper. Spread the dough on the paper, then fold the paper over the dough and use your hands to roll the dough into 14-inch-long, 1/2-inch-thick ropes. Cut into 1/4-inch-thick circles and place them on the prepared baking sheets, spacing them about 1 inch apart. Bake until golden brown, 8–10 minutes. Transfer the cookies to a wire rack and let cool completely.
3. Spray a 9 x 13-inch baking dish with cooking spray, then line with parchment paper, leaving a 2-inch overhang.
4. Crush half the cookies into small pieces, leaving the rest whole for garnish. In a large saucepan, heat the condensed milk over low heat. Add the white chocolate chips, cream cheese, and salt and cook, stirring, until melted and smooth. Gradually add the powdered sugar, stirring vigorously.
5. Remove from heat and stir in the crumbled cookies, red and green sprinkles. Place in the prepared pan. Push whole cookies vertically into the fondant. Freeze for about 1 hour or until completely set.
6. Cut into 2.5 cm squares. Serve the toffee chilled or at room temperature.