Cookies and Cream Fudge

Instructions

1. Prepare the pan
   Line an 8-inch square baking pan with parchment paper, leaving overhang on the sides to easily lift the fudge out later. Lightly spray the parchment with non-stick cooking spray.
2. Crush the cookies
   Place 16 of the chocolate sandwich cookies in a ziplock bag and crush with a rolling pin until they're broken into small pieces but not completely pulverized. You want a mix of small chunks and crumbs. Set aside the remaining 4 cookies for the topping.
3. Melt the chocolate mixture
   In a medium heavy-bottomed saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Heat over low heat, stirring constantly, until the chocolate and butter are completely melted and the mixture is smooth. If the mixture seems too thick, add the heavy cream. Remove from heat immediately once melted to avoid scorching.
4. Add flavorings
   Stir in the vanilla extract and salt until well combined. Let the mixture cool for about 5 minutes, stirring occasionally.
5. Fold in the cookies
   Gently fold in the crushed cookie pieces until they're evenly distributed throughout the fudge mixture. Work quickly as the fudge will begin to set as it cools.
6. Transfer to pan
   Pour the fudge mixture into the prepared pan and spread it evenly with a spatula. Crush the remaining 4 cookies and sprinkle them over the top, gently pressing them into the surface. If using, sprinkle the flaky sea salt on top.
7. Chill and set
   Cover the pan with plastic wrap and refrigerate for at least 3 hours or overnight until the fudge is completely firm and set.
8. Cut and serve
   Once set, use the parchment paper overhang to lift the fudge out of the pan. Place on a cutting board and cut into 1-inch squares with a sharp knife. For cleaner cuts, wipe the knife with a warm, damp cloth between slices.