Ingredients:
For the dough:
- 110g soft brown sugar
- 100g unsalted butter, softened
- 200g condensed/evaporated milk
- 165g plain flour
- 75g chocolate chips
- 5 tbsp sprinkles
For the topping:
- 150g white chocolate
- 125ml double cream
- 75g icing sugar
- 1/2 tsp food gel colouring of your choice
For the dough: Cream together the sugar and the butter until creamy, add in the condensed/evaporated milk. (Either milk works, just use the one that is available to you.) Mix in the flour with the milk until a dough forms, add in the chocolate chips and sprinkles and fold them in. Line a square baking tin with baking paper and add in the dough. Put it in the fridge for 45 minutes to 1 hour.
For the topping: Put the cream and chocolate in a pan and mix until the chocolate is melted. Leave it to cool for 10 minutes, then add in the icing sugar and food colouring and mix until well blended. Make sure the colour is the tone you like, but don’t add to much otherwise it will taste funny. Put the topping on the chilled cookie dough, and put it in the fridge for another hour. Then, cut the dough into bite sized squares.
ENJOY!
Boom Bakes 