Ingredients
The following ingredients have 25 Servings
- 18 chocolate sandwich cookies ((like Oreos, approx 7 oz))
- 18 oz white chips ((3 cups) can substitute almond bark or chopped white chocolate)
- 14 oz sweetened condensed milk ((1 can))
- 2 ounces unsalted butter ((4 TBPS))
- 1 tsp vanilla extract
- 1/2 tsp salt
Instruction
- Line an 8x8-inch square pan with parchment or aluminum foil extending up the sides. Spray lightly with nonstick cooking spray.
- Chop the Oreo sandwich cookies until they are in small pieces. Set aside about 3 TBSP of chopped Oreo pieces for the top of the fudge.
- Combine the white chips, condensed milk, and butter in a large microwave-safe bowl. Microwave at half power for 30 seconds.
- After 30 seconds, stir well. At this point, the butter and chips will have started to melt, but you will still have plenty of unmelted chips in the bowl.
- Continue to microwave the fudge in 30-second increments at half power. Stir well after every 30 seconds. Depending on your microwave, it will most likely take about 2 minutes of total heating time to melt everything.
- If all of the chips are melted but the mixture looks broken or chunky, heat at low power for 15-20 seconds and continue to stir until it becomes smooth.
- Once the fudge is melted and smooth, add the vanilla extract and salt, and stir well. Then add most of the chopped Oreos except the ones that were set aside.
- Immediately scrape the fudge into the prepared pan and smooth it into an even layer. Take the reserved Oreo pieces and sprinkle them over the top, pressing in gently so they adhere to the fudge.
- Refrigerate the fudge until set, for about 2 hours. Once set, cut into 1-inch squares and serve at room temperature.
- Extras can be stored in an airtight container at room temperature for a week, or in the refrigerator for up to 3 weeks. It will gradually dry out, so be sure to wrap it well if you are planning on storing it for an extended period of time.
