Preheat your oven to 350ºF. This is essential for ensuring your cookie bars bake evenly. While the oven heats up, spray a 9×13-inch cake pan with cooking spray and line it with parchment paper for easy removal later.
Place the chocolate animal crackers in a food processor and pulse until fine crumbs form. You want them to be similar in texture to fine graham cracker crumbs for the best crust.
In a medium bowl, combine the cookie crumbs with melted butter and sugar. Mix until it resembles wet sand. This mixture will form the base of your bars.
Press the cookie mixture firmly into the bottom of your prepared baking pan. Make sure it’s evenly spread out and tightly packed to create a solid crust.
Sprinkle half of the crushed candy canes over the crust. This will add a lovely crunch and festive touch to your bars.
In a saucepan over medium heat, combine the sweetened condensed milk and white chocolate chips. Stir continuously until the chocolate has melted and the mixture is smooth.
Remove the saucepan from heat and stir in the peppermint extract. This will enhance the peppermint flavor in the fudge layer.
Pour the white chocolate mixture over the crust, spreading it evenly with a spatula. You want every bite to be filled with that creamy goodness.
Break up the sugar cookie dough and crumble it over the fudge layer. It’s okay if it doesn’t cover every inch; some gaps will create a delicious texture.
Bake for 25 to 35 minutes, until the top is golden brown. Keep an eye on it, as baking times can vary. You’re looking for a nice, set appearance.
Once baked, remove the pan from the oven and sprinkle the remaining crushed candy canes on top. This will give your bars a festive appearance.
Allow the bars to cool completely, then refrigerate for at least 30 minutes before cutting into squares. This helps the layers set up nicely.
