PREP: Line 9x9-inch pan with parchment/foil, leaving an overhang for easy removal. (Note 3.) Cut butter into tablespoons. Coarsely chop 2 cups of Oreos.
COMBINE: Melt butter, white chocolate, salt, and sweetened condensed milk together in a thick-bottomed, nonstick pan on the lowest heat setting. Constantly stir with a heat-resistant spatula, scraping the sides and bottom. Do not raise the heat—patience ensures a smooth mixture.
ADD FLAVOR: Once ingredients are melted, take the pan off the heat. Mix in the vanilla. Gently fold Oreos into the mixture.
CHILL: Pour mixture into prepared pan. Using a spatula sprayed with cooking spray, smooth fudge into an even layer. Crush remaining 2 Oreos and sprinkle over top, pressing them gently into the surface. Cover and refrigerate for 3-5 hours, or until the fudge is set and firm.
SERVE: Lift fudge out of the pan using the parchment paper overhang. Cut into small pieces using a hot, sharp knife (run knife under hot water and dry it).
STORAGE: Store Oreo Fudge in the fridge in an airtight container; best enjoyed cold within 2-3 days, remains fresh up to 2 weeks. Avoid leaving out to prevent drying.
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Notes
Note 1: Use high-quality chocolate for better Oreo Fudge taste; recommended brands: Ghirardelli® and Guittard® (not sponsored).Note 2: Use full-fat sweetened condensed milk, NOT evaporated milk.Note 3: For thicker fudge, use an 8x8-inch pan; photos in the post show a 9x9-inch pan.