Instructions

• Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal; set the pan aside.
• Place the Oreos in a sturdy, resealable plastic bag and crush them with a rolling pin or a heavy spoon until mostly uniform crumbs. Measure out 2½ cups crushed Oreos (about 24–28 Oreos). Reserve about ½ cup for the topping and set the remaining ~2 cups aside for the fudge mixture.
• In a medium saucepan, combine 1 can (14 oz) sweetened condensed milk, 2 cups white chocolate chips, 1 cup semi-sweet chocolate chips, 2 cups mini marshmallows, and 2 tablespoons unsalted butter (sliced into smaller pieces). Note: do not use evaporated milk.
• Heat the saucepan over low to medium-low heat. Stir constantly and scrape the bottom and sides with a heatproof spatula until all chips and marshmallows are fully melted and the mixture is smooth, about 8–10 minutes. Keep the heat low to prevent scorching.
• Remove the pan from the heat. Stir in ½ teaspoon vanilla extract and 1 teaspoon red food coloring (add more or less as desired), mixing until the color is evenly distributed.
• Fold the reserved ~2 cups crushed Oreos into the melted mixture until evenly incorporated.
• Pour the mixture into the prepared parchment-lined pan and spread it evenly with a spatula. Tap the pan gently on the counter a few times to remove air pockets and help it settle.
• Sprinkle the reserved ~½ cup crushed Oreos evenly over the top and gently press them into the surface so they adhere.
• Refrigerate the pan for about 4 hours, or until the fudge is fully set and firm.
• Use the parchment overhang to lift the fudge from the pan. Place on a cutting board and slice into desired pieces. (If you cut 1-inch pieces, you can get about 64 pieces.) Enjoy.