• Pre-heat the oven to 350ºF. If your oven runs hot, or if it's convection or gas, set it to 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan as it can bake unevenly.
• To make the batter, mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
• Add the granulated sugar to the melted chocolate/butter mixture.
• Whisk. The mixture will seem separated. That’s okay. Once you start adding the eggs, it will emulsify and come together.
• Add the eggs, one at a time, whisking until incorporated before adding the next egg.
• Add the final yolk along with the vanilla. Whisk to combine.
• Add the flour and salt to the bowl. Fold with a spatula.
• Add the chopped Oreos. Fold.
• Pour the batter in the prepared pan. Use a spatula to smooth it out.
• Bake the blondies in the oven for 35 minutes, until the blondies look set around the edges and on top. And a toothpick inserted in the blondies doesn’t come out with gooey batter stuck on it.
• If the blondies are browning too much on top, but the middle isn’t cooked yet, cover with aluminum foil to finish baking.
• Remove the blondies from the oven and let them cool

Oreo Ganache

• Heat up the heavy cream until it reaches 175ºF, or until very hot in the microwave, before it comes to a boil.
• Pour the hot cream over the white chocolate. Cover and let sit for 1 minute.
• Whisk until the chocolate is completely melted.
• Let the ganache cool down to a thick consistency before using. You can place it in the fridge to speed up the setting process, stirring every 5 minutes. Pour over the cooled blondies. Sprinkle with the cookie crumbs.
• Let it set for about 30 minutes. Then slice and serve.

Storage

• Store the blondies in an air-tight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked blondies for up to 2 months. Thaw in the fridge overnight.