Let’s walk through the process:

Make the Pink Cookie Crust:

1. Crush OREO®s: Put the Golden OREO® Cookies in a food processor and blend until they turn into fine crumbs. (Alternatively, place them in a Ziploc bag and crush them with a rolling pin.)

2. Combine with Butter and Coloring: Pour the OREO® crumbs into a bowl. Add the melted butter and pink food coloring. Pulse a few times in the food processor or mix with a fork until well blended.

3. Line Pan: Line an 8×8 inch baking pan with foil, allowing the foil to hang over the sides for easy removal. Lightly coat the foil with cooking spray.

4. Press Crust: Pour the cookie crumbs into the prepared pan and press down firmly into an even layer on the bottom of the pan.

5. Chill Crust: Place the pan in the freezer for 30 minutes while you prepare the cookie dough. This helps to firm up the crust.

Make the Red Velvet Cookie Dough:

1. Cream Butter and Sugar: In the bowl of a mixer or in a large bowl with a hand mixer, cream the butter and brown sugar on medium speed until light and fluffy, about 3-4 minutes.

2. Add Vanilla and Salt: Add the vanilla extract and salt and blend until combined.

3. Combine Dry Ingredients: With the mixer on low, slowly add the flour and cocoa powder to the bowl until well combined. The mixture will likely look crumbly.

4. Add Milk and Coloring: Keep the mixer on low and add the milk until the dough comes together. Mix in the red food coloring until the desired color is achieved.

5. Add Chocolate Chips: Mix in the mini chocolate chips until just combined.

Assemble the Bars:

1. Layer Dough: Remove the pan with the chilled cookie crust from the freezer. Press the red velvet cookie dough into an even layer over the cookie crust.

2. Make Ganache: Place the chopped white chocolate in a heat-proof bowl. Heat the heavy cream in the microwave until it’s near boiling (about 1-2 minutes).

3. Combine for Ganache: Pour the hot cream over the white chocolate and let it sit for about 1 minute. Then, whisk until the chocolate is completely melted and the ganache is smooth.

4. Pour Ganache: Pour the white chocolate ganache over the top of the cookie dough and smooth it evenly with a spatula.

5. Add Sprinkles: Sprinkle your choice of sprinkles over the ganache.

6. Chill: Place the pan in the refrigerator and chill for at least 45 minutes to allow the ganache to set.

7. Cut and Serve: Once chilled, remove the bars from the pan by lifting the foil overhang. Using a sharp knife, slice into squares.