Gingerbread Cookie Fudge

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.

Break up half of the cookie dough and press in ungreased 13x9-inch pan. Lightly grease large cookie sheet. In medium bowl, break up remaining cookie dough; mix in flour and oats. Crumble mixture onto cookie sheet. Bake both the pan and cookie sheet 15 to 20 minutes or until crust is light golden brown and cookie crumble mixture is crispy. Cool completely, about 30 minutes.

Meanwhile, in 1-quart saucepan, heat condensed milk and butter over medium heat, stirring constantly, until butter is melted and ingredients are thoroughly heated. DO NOT BOIL. Remove from heat; stir in chocolate chips until melted. Stir in vanilla.

Pour chocolate mixture over cookie crust, spreading evenly. Sprinkle with cookie crumble mixture; press in lightly. Cool 15 minutes. Refrigerate about 1 hour or until fudge layer is firm. For bars, cut into 6 rows by 4 rows.