• 16 gluten free oreos, broken into chunks, divided
  • 1 can 14 oz sweetened condensed milk
  • 2 tbsp butter
  • 2 2/3 cups white baking chips
  • 1 tsp vanilla extract


  1. Line an 8 inch square dish with aluminum foil. Coat with cooking spray. Place half of the broken cookies in the pan.
  2. In a double boiler, combine the milk, butter and chips. Cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla.
  3. Pour over cookies in pan. Sprinkle with remaining cookies. Cover and refrigerate at least 1 hour. Cut into squares.