In a deep microwave safe bowl, pour in two bags white chocolate chips. Then pour over the sweetened condensed milk and mix until combined.
For 2 minutes on 50 percent power or defrost time microwave, heat for 2 minutes then stir. Then another 2 minutes then stir. Repeat at 1 minute intervals until fully melted.
Using a sharp knife or a rolling pin and plastic bag, chop up two rows of oreo cookies. Add vanilla and salt into the melted chocolate. Then fold in the cookies.
Use parchment paper to line a 9x9-inch square pan and pour in the mixture. Spread out into an even layer.
Crush or chop 4-5 more oreos to top the fudge and pressing down slightly. Place in the fridge for 24 hours.
Remove and cut fudge into pieces the size you would prefer. Store in fridge for up to three weeks.
Notes
Warm Knife: Using a warm sharp knife will help you easily slice into the fudge when cutting. Simply fill a glass up with hot water and allow your knife to sit in the hot water for 30 seconds to a minutes, remove wipe off the water and slice the fudge.
Even Fudge Slices: To get the perfect even squares, start by cutting in 3 even sections vertically then 3 sections horizontally and you will have 15 perfect 3×3 inch fudge squares.
Grease Edges Well: Ensure you grease the edges of pan down well so the fudge will slide right out of the pan.
High Altitude Directions: If you live at a higher altitude, for the best fudge results, you should lower the temperature when cooking. To be more precise, reduce the temperature 2 degrees for every 1,000 feet above sea level.
Fitted Parchment Paper: Use this hack for fuss-free lining the pan with parchment paper to make it fit perfectly.
Different Additions: Try adding mint oreos, lemon oreos, semi-sweet chocolate chips or even
Saucepan: You can cook this fudge in a saucepan with a bowl on top to create a double boiler on the stove top, use a candy thermometer and transfer to a baking dish following the instructions below.