Preparation Steps

• Line an 8x8-inch baking dish with parchment paper and lightly spray it with nonstick spray. Set it aside.
• Add the all-purpose flour to a small microwave-safe bowl. Microwave for 1 minute. Allow the flour to cool completely. Once cooled, sift the flour to remove any clumps.
• Add 1 cup of the plain M&M’s and 0.5 cup of the mini M&M’s to quart-size Ziploc bags. Place both in the freezer while making the rest of the recipe.
• Using a medium mixing bowl and handheld mixer, cream the butter, granulated sugar, light brown sugar, half and half, vanilla extract, and salt for 1.5 to 2 minutes.
• Reduce mixer speed to low, add the flour, and mix just until ingredients are incorporated. Set aside.
• In a heat-safe medium bowl, heat white baking chips and sweetened condensed milk in microwave for 30 seconds at a time, stirring well after each, until smooth and melted.
• Remove Ziploc bags from freezer. Stir frozen M&M’s into the butter and flour mixture using a wooden spoon.
• Spoon white chocolate mixture into cookie dough mixture. Stir just until combined.
• Spoon cookie dough fudge into prepared baking dish evenly.
• Evenly sprinkle remaining M&M’s and mini M&M’s on top of fudge. Gently press them into the fudge. Cover tightly and refrigerate at least 2 hours or overnight.
• Remove fudge from refrigerator and slice into 25 squares (5x5 pieces).