Preheat oven to 325° F.

Thoroughly grease a 13”x9” pan.

Cream the butter, Crisco and both sugars either by hand or in a mixer.

Mix the vanilla and 2 of the eggs into this mixture.

Add the flour and baking soda and stir just until combined. It’s ok if there’s a little flour still showing.

Fold in the Mini M&Ms just until they are distributed. Over mixing will result in a tough dough.

Working in medium sized clumps, place the dough into the 13”x9” pan evenly then smush it down until it is fully covering the bottom of the pan.

Don’t smush too hard, you’ll break all of the M&Ms.

Now layer the Mini Oreos over top the cookie dough.

I like to evenly place them for consistent pieces.

In a separate bowl mix the 2 eggs with the oil as the brownie package directions indicate.

Add the water as the brownie mix indicates.

Mix in the brownie mix and stir until just combined.

Pour this mixture over the Oreos in the cookie dough pan.

Bake for 60 minutes at 325° F.

After 60 minutes check for doneness in the middle of the pan using a toothpick.

If it comes out with a bit of batter, allow to cook for 5-10 minutes more, depending on how gooey it still is.

Repeat as needed.

If the toothpick comes out clean, remove from oven and place on cooling rack or heat proof surface on countertop.

The white chocolate ganache (guh-NAH-shh) is the last layer.

In a heatproof bowl (or pyrex measuring cup, my preference), mix the white chocolate chips with the milk.

Place in the microwave for 1.5 minutes at 30% power, stirring thoroughly every 20 seconds.

To do this on most microwaves, press

Time cook

130

Power Level

3

Start

Stir every 20 seconds, using a fork.

Once the white chocolate/milk mixture is liquid set aside until the dessertception comes out of the oven.

If the white chocolate/milk mixture is a little too thick warm it up a little in 10 second increments at 30% power using above notes.

If white chocolate/milk mixture breaks or becomes separated looking, mix in a little more milk and heat a little longer. This should resolve it.

When the dessertception comes out of the oven, and while it’s still hot, pour the white chocolate/milk mixture over the top, carefully distributing the ganache over the whole thing.

Using a fork, and without lifting the fork (until the very end), spread the ganache to the edges of the pan.

Not lifting the fork will prevent (or minimize) the amount of brownie bits that will get mixed in with the ganache.

Cool completely on the counter on the wire cooling rack.