Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large microwave-safe bowl, combine the white chocolate chips and the sweetened condensed milk.

Microwave the mixture in 30-second intervals, stirring thoroughly between each interval, until the chocolate is completely melted and the mixture is smooth.

Stir in the vanilla extract and salt until fully incorporated.

Gently fold in approximately three-quarters of the crushed Oreo cookies into the fudge base.

Pour the mixture into the prepared baking pan and spread it into an even layer using a spatula.

Press the remaining crushed Oreo pieces onto the top surface of the fudge.

Refrigerate for at least 2 hours, or until the fudge is completely firm, before lifting from the pan and slicing into 24 squares.