Preheat the oven to 350°F. Prepare a 9x13-inch pan for baking - spray it with nonstick spray or line it with foil or parchment paper, leaving enough overhang to easily remove the bars from the pan. Set aside.
Place the snickerdoodle cookies in a food processor. Process the cookies into crumbs, reaching 3.5 cups of cookie crumbs.
3 ½ cups snickerdoodle cookie crumbs
In a medium bowl, combine the cookie crumbs with melted butter. Mix well.
8 tablespoons unsalted butter
Press the crumb mixture into the base of the prepared pan.
On top of the crust, layer the chocolate chips, butterscotch chips, coconut, sweetened condensed milk, and M&Ms (in this order).
1 cup milk chocolate chips, 1 cup butterscotch chips, 1 cup sweetened shredded coconut, 14 ounces sweetened condensed milk, ½ cup M&M’s
Bake for 25-30 minutes or until the bars are slightly golden brown.
Place the chopped white chocolate in a microwave safe bowl. Melt the chocolate and drizzle it over the warm cookie bars.
⅓ cup white chocolate
Top with red sanding sugar.
Red sanding sugar
Allow bars to cool completely prior to slicing and serving.