Combine the butter, sugar, brown sugar, milk and vanilla mixing well.

Slowly add in the flour and salt.

Pour one package of the candy melts into a microwave safe dish. Heat in 30 second

increments, stirring every 30 seconds until melted.

Pour the melted candy melts out onto the foil lined baking sheet. Use the back of a large spoon

to evenly spread the chocolate out. Make sure to not make it too thin. I made mine about 1/4” of an

inch thick. Be aware that one package of melted candy melts will probably not cover the entire

baking sheet – that is OK.

Allow the candy melts to set 5­10 minutes at room temperature. You want it still soft but not

completely hardened.

Once the candy has started to set but has not completely hardened, place the cookie dough on

top of the melted chocolate. Use your hand to evenly press the cookie dough down on top of the

chocolate.

Place the baking sheet in the fridge.

Next, repeat step number #3 with the second bag of candy melts. Allow the melted chocolate

cool a few minute prior to pouring over the top of the cookie dough.

Remove the baking sheet from the fridge and evenly pour the melted chocolate out on top of

the cookie dough using the back of the spoon to evenly spread the chocolate out.

Place the baking sheet back into the fridge for another 15­-20 minutes. Once it has hardened,

removed from the fridge and break into smaller pieces.