3 packages (170 g each) white baking chocolate

300 mL can sweetened condensed milk

2 cups coarsely crushed chocolate creme filled sandwich cookies

pinch of salt

1. Melt chocolate with condensed milk and salt.  Remove from heat.  Stir in crushed cookies.

2. Spread onto parchment paper-lined 8"x 8" squared pan.  Chill 2 hours or until firm.  Cut into squares.  Store in airtight container at room temperature.

Tips/Tricks/Notes

So far, this is the easiest fudge I have tried and it's one of my favourites.  It is also a very fast firming fudge, when the recipe says 2 hours, it was ready in 2 hours.  I found all the other fudges I have made took much longer before they were ready to be cut and eaten.  My one recommendation is if you have a bigger pan then the 8"x 8" I would use it, something around a 9"x 9".  I found with the 8"x 8" pan, the fudge turned out very thick and since it is very sweet I had to awkwardly try and cut thin slices.

The picture seen above is an actual picture I took of my completed fudge, it is not taken from the internet or played with in anyway.