Preparation Steps

• Line an 8x8 baking pan with waxed or parchment paper; spray or butter to prevent sticking.
• Chop the Oreo cookies with a knife.
• Reserve 0.5 cup of chopped cookies for topping.
• In a non-stick saucepan over medium heat, combine chopped almond bark, sweetened condensed milk, and butter.
• Stir frequently until mixture is melted and smooth, about 5 minutes.
• Remove from heat and stir in vanilla extract and salt.
• Mix in the chopped Oreo cookies and spread the mixture evenly in the prepared pan.
• Sprinkle the reserved 0.5 cup cookies evenly on top and gently press down.
• Cover with plastic wrap and chill in refrigerator for 2-3 hours until firm.
• Lift the fudge out of the pan using the paper edges and cut into small, bite-sized pieces.