• Break up 11 gluten free chocolate sandwich cookies and set aside.
• Line an 8x8 baking pan with wax paper or parchment.

For the Cookies and Cream Layer

• Place a saucepan on the stove with a few inches of water in the bottom.
• Bring the water to a simmer over medium low heat.
• Place a metal or glass bowl over the saucepan of simmering water, making sure the bowl fits snugly but does not touch the water in the bottom saucepan.
• Add the white chocolate chips and half of the can of sweetened condensed milk to bowl.
• Melt the chips and milk together until smooth.
• Remove the mix from the stove.
• Quickly stir in the crumbled cookies and ½ tsp vanilla extract.
• Spread the mix evenly into the prepared pan.
• Place pan in the refrigerator and let the cookie layer to set for 45 minutes to 1 hour.

For the Chocolate Layer

• After the white chocolate layer has firmed up set up the double boiler again.
• Add the chocolate chips and butter to the bowl and melt together until smooth.
• Remove the bowl from the heat and stir in the remaining sweetened condensed milk and ½ vanilla extract and stir until smooth.
• Spread the chocolate over the top of the cookies and cream layer.
• Return the pan to the refrigerator and let the layer set for 45 minutes to 1 hour.
• Once fudge has set, remove from the pan, peel off the parchment paper and cut into squares.
• Store the fudge in an airtight container in the refrigerator but it’s ok to leave out for a bit if you’re making it for guests. Know it will soften up a bit.