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1
Melt the milk chocolate in a double boiler, stirring until smooth.
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2
Drop in the broken cookies, and stir VERY gently to coat the cookies well.
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3
(If you prefer, melt in your microwave oven, but you'll have to find those directions elsewhere.) Spread out on a foil-covered cookie sheet, keeping the mass together, but trying your best to keep the cookies from being on top of one another.
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4
Try not to let the chocolate be too thick in any one spot, or it will be difficult to break up when cool.
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5
Melt the white chocolate, then drizzle& glop it on top of the milk chocolate& cookies, using it to fill in where there may be a thin spot.
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6
Let cool& harden, then break into approximately bite-sized pieces.
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7
To cool this quickly, you can put the tray in your refrigerator or freezer for a short time, or if the tray is too large for that, or if you never have room in your fridge/freezer, try this trick: I take a couple of ice packs (the soft, squishy kind for boo-boos) out of my freezer, where we always keep them, and stick them under the tray.
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8
The chocolate will cool& harden a lot quicker than if you left it on the counter.
