Line a baking dish (about 6×9 inches / 16×24 cm) with parchment paper.

Place the white chocolate and sweetened condensed milk in a small saucepan. Melt over low heat, stirring constantly, until smooth and fully combined.

Once melted, stir in the vanilla extract and chopped Oreos. Mix quickly, then pour the mixture into the prepared pan. Spread evenly and decorate with extra Oreos.

Let the Oreo fudge cool and set. Leave it at room temperature for about 1 hour, then cover and transfer to the refrigerator. After about 3 hours it will be firm enough to cut into squares, but I prefer letting it chill overnight.