Ingredients:

  • 18 oz white chocolate chips
  • 14 oz sweetened condensed milk
  • 26 Oreo cookies, roughly chopped
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt

Instructions:

  1. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Roughly chop 26 Oreo cookies into various sizes until you have a mix of large chunks and fine dust.
  3. In a large microwave-safe glass bowl, combine the white chocolate chips and sweetened condensed milk.
  4. Heat the mixture in 30-second intervals, stirring gently with a silicone spatula between each burst, until the white chocolate is completely melted and the emulsion is smooth.
  5. Stir in the vanilla extract and a pinch of fine sea salt.
  6. Allow the mixture to cool slightly (to prevent cookie bleed), then fold in about three quarters of the chopped Oreos until the white mixture is marbled with black crumbs.
  7. Transfer the mixture to the prepared pan, smoothing the top. Press the remaining large cookie chunks into the surface until the surface is fully covered in crunch.
  8. Refrigerate for at least 2 hours until firm before slicing into 24 squares.