Melt the chocolates in separate bowls starting with 25 seconds, then stirring, then in 15-second increments. If the chips are not melting easily, add ½ teaspoon of plain cooking oil to the bowl and stir well.

Using a bowl scraper, pour the melted chocolate onto a parchment-lined baking sheet in sections or swirl them together for a marbled effect. There’s no getting this wrong.

While still warm, press in the cookie chunks first (they're your star ingredient)

Sprinkle the marshmallows, chocolate chips, and nuts evenly, pressing gently on each with clean hands.

Finish with the Dinomite sprinkles and sanding sugar.

Find a flat place in your freezer and freeze for 6 minutes to speed along the setting process.

Once solid and set, break apart around the cookies and add to serving dishes or bag them in gift bags as desired.

Store at room temperature closed tightly for up to a week.