Spray an 8x8 square pan with nonstick cooking spray. Measure and cut a piece of parchment paper that will cover the bottom and come up the sides of the pan.

Crush 20 of the Oreo cookies into small and medium sized pieces. Break the remaining 4 OREOs into larger pieces and reserve for the top of the fudge.

Melt the butter in a heavy saucepan over medium-low heat. Once the butter is melted, pour in the sweetened condensed milk and add the white chocolate chips. Reduce the heat to low and continue to stir the white chocolate mixture until the white chocolate chips are completely melted and the mixture is smooth.

Remove from heat and gently fold in half of the crushed Oreos. Don't over mix or the fudge will turn grey and lose it's white base color.

Pour the fudge mixture into the prepared pan and use a silicone spatula to spread it around so that it is level. Sprinkle the remaining OREO cookie pieces on top of the fudge and gently push down into the fudge. Refrigerate the fudge for at least two hours.

When the fudge has set, remove from the refrigerator and carefully run a butter knife around the edges of the pan to loosen any fudge that is touching the side of the dish. Use the ends of the parchment paper to lift the fudge and place it on a cutting board then cut the fudge into your desired size. I ended up with 64 squares of fudge which fit perfectly into mini cupcake liners! You could also wrap the fudge pieces in wax paper.