Line a 9x9 pan with parchment paper and set aside.

In a medium saucepan over medium-low heat, melt butter, white chocolate chips, sweetened condensed milk and marshmallow creme and stir constantly until everything is smooth. Remove mixture from heat and stir in peppermint extract and green food coloring until desired color is achieved. Fold in crushed Oreos, reserving about ¼ cup. Spread fudge mixture into prepared pan and quickly sprinkle reserved Oreos on top and press down slightly so they are secure. Chill fudge for 4-6 hours or until firm. Please note though, that the fudge will not completely firm up as much as traditional fudge, it will stay slightly soft. Keep fudge in the refrigerator until ready to serve because it will become too soft if left out at room temperature - but will be equally delicious!

Mint Cookies and Cream Fudge will keep for up to 5 days stored in an airtight container in the refrigerator.