Ingredients:

  • 18 oz high-quality white chocolate chips or chopped baking bars
  • 14 oz full-fat sweetened condensed milk
  • 0.5 tsp kosher salt
  • 1 tbsp pure vanilla extract
  • 250g Oreo cookies, roughly chopped
  • 45g Oreo cookies, finely crushed for garnish

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, ensuring a 2-inch overhang on the sides for easy removal.
  2. Roughly chop 250g of Oreo cookies into a mix of large and small chunks to ensure varying textures throughout the fudge.
  3. In a heavy-bottomed saucepan over low heat, combine the sweetened condensed milk and kosher salt. Stir constantly until the mixture is warm but not boiling.
  4. Remove the saucepan from the heat. Add the white chocolate chips and let sit for 1 minute to allow residual heat to soften the cocoa butter.
  5. Gently stir the chocolate and milk mixture with a silicone spatula until completely smooth and emulsified.
  6. Fold in the vanilla extract and the chopped Oreo cookies until evenly distributed.
  7. Pour the mixture into the prepared pan, smoothing the top. Sprinkle with the finely crushed cookie garnish.
  8. Refrigerate for at least 3 hours until the fudge has set firm. Lift out using the parchment overhang and slice into 24 squares.