Blend 20 Golden Oreo Cookies in a food processor until fine crumbs form. Combine with 4 tablespoons of melted unsalted butter and 6-7 drops of pink food coloring, mixing well. Line an 8x8 baking pan with parchment paper and press the mixture firmly into the bottom. Freeze for 30 minutes.

Cream 1.5 sticks of room temperature unsalted butter and 1 cup plus 2 tablespoons of packed light brown sugar together until light and fluffy. Add 2 teaspoons of vanilla extract and 0.25 teaspoon of salt, mixing well. Gradually fold in 2 cups of all-purpose flour and 2 teaspoons of cocoa powder until you have a crumbly dough.

Pour in 0.25 cup plus 1 tablespoon of whole milk and 8-10 drops of red food coloring. Fold until just combined, adding extra milk if the dough is too crumbly. Mix in 0.5 cup of mini chocolate chips.

Spread the red velvet cookie dough mixture evenly over the chilled cookie crust and press down gently to ensure an even layer.

Heat 0.33 cup of heavy cream over medium heat until just about to boil. Pour the hot cream over 8 ounces of white chocolate and let sit for 2-3 minutes. Whisk until smooth and creamy.

Pour the ganache over the cookie dough layer and spread evenly. Sprinkle with festive sprinkles and refrigerate for at least 45 minutes before slicing into squares.