Pumpkin Spice Oreo Fudge

Line an 8×8 or 12×12 inch baking pan with parchment paper so it hangs over the sides. Pick your size depending on how thick you want your fudge to be. You may also use aluminum foil.

Crush the M&Ms and pumpkin spice Oreos. Reserve a couple tablespoons for sprinkling on top of the fudge. Mix the candy and cookies in a bowl and set aside.

Add white chocolate and sweetened condensed milk to a pan, stir slowly over a low heat until melted. Do not let the chocolate burn! You may use a double boiler if you want, but it’s not necessary. Once chocolate is melted, remove pan from the heat and stir vanilla extract, cookies and M&Ms into the batter. Move quickly here and don’t over-stir.

Spoon fudge into a pan and sprinkle remaining Oreos and M&Ms on top of the fudge. Refrigerate overnight and cut into squares.

Store in an air tight container for up to 2 weeks.