Ingredients:

  • 24 oz (680 g) White Chocolate Chips (or finely chopped bars)
  • 1 can (14 oz, 397 g) Sweetened Condensed Milk (full-fat, not evaporated milk)
  • 2 Tbsp (28 g) Unsalted Butter
  • 1 tsp (5 ml) Pure Vanilla Extract
  • ¼ tsp (1.25 g) Fine Sea Salt
  • 36 Standard Oreo Cookies (Approx. 400 g)

Instructions:

  1. Line the 8x8 inch pan with parchment paper, leaving enough overhang on two sides to easily lift the fudge out later. Lightly grease the pan beneath the paper to secure it.
  2. Crush 30 of the Oreos into coarse pieces using a rolling pin inside a large zip-top bag; avoid turning them to dust. Set the remaining 6 cookies aside for garnish.
  3. In your mixing bowl (use a double boiler or microwave-safe bowl), combine the white chocolate chips, sweetened condensed milk, butter, and salt.
  4. Melt the mixture gently. If using a microwave, heat in 30-second intervals at 50% power, stirring vigorously between bursts. Stop heating once the mixture is 80% melted, then stir until completely smooth and glossy (avoid overheating).
  5. Stir in the vanilla extract until fully incorporated. The base should be thick, smooth, and very glossy.
  6. Add the crushed Oreo pieces to the warm fudge mixture. Use a spatula to gently fold until the Oreos are evenly distributed throughout the white chocolate base. Do not overmix.
  7. Scrape the entire mixture into the prepared 8x8 pan. Spread it quickly and evenly.
  8. Roughly chop the remaining 6 Oreos and sprinkle them over the top. Press them lightly into the surface.
  9. Place the pan in the refrigerator and chill for at least 2 hours, or until the Oreo Fudge is firm and completely set.
  10. Use the parchment overhang to lift the fudge block out of the pan. Heat a sharp chef's knife under hot water, wipe it dry, and slice the fudge into 36 small squares (6 rows by 6 rows). Store in an airtight container.