Lightly grease and line 8x8-inch baking dish with parchment paper.

Place a small pot inside a larger pot filled partially with water to make a double boiler. In the top pot, add sweetened condensed milk.

When sweetened milk is warm, stir in white chocolate chips.

Heat the pot over low heat to gently melt the chocolate, stirring constantly to prevent burning.

Place 20 Oreos in a resealable bag.

In another small bag add 3 candy canes.

Seal bags and using a rolling pin or flat side of a meat tenderizer, crush Oreos and candy canes.

Stir in crushed Oreos and peppermint into the white chocolate mixture.

Pour chocolate mixture into the prepared baking dish, gently tapping the dish to smooth out the fudge surface and to remove air bubbles.

Top fudge with 1 crushed Oreo and 1 crushed candy cane.

Refrigerate fudge for 4-6 hours to set.

Lift the paper containing the fudge out of the pan and cut fudge into 1-inch pieces or desired other size. Dip your knife into a glass filled with hot water between slices if it is starting to stick to the fudge.