Line your 8-inch by 8-inch baking dish with parchment paper.

In a large saucepan, combine white chocolate chips, condensed milk, and butter over low heat. Cook on low heat for 8-10 minutes until the mixture melts. Use a rubber spatula and stir frequently. 

After the mixture is melted, add in the peppermint and vanilla extract. Stir with a spatula until blended.

Remove from the heat and pour the mixture into the 8x8-inch dish, scraping any excess fudge mixture from the pan using your spatula. 

Add a pinch of sea salt and then top with candy cane pieces and more Oreos if desired. Place inside the refrigerator to chill for at least two hours.

When ready to serve, remove the fudge from the 8x8-inch pan by lifting up on the parchment paper. Use a sharp knife to carefully cut the fudge into 12 equal squares, making three cuts in both directions.