Before beginning cooking, unwrap all the Hershey Kisses, crush the Oreos and chop the candy canes, as you will want everything ready to go right when you need it. Don't crush the Oreos too finely, you want there to be some small chunks. My photo shows super finely crushed Oreos, because I learned after making it that it's better if there are some bigger chunks. When I made this again, I placed several rows of Oreos in a gallon-sized ziploc bag, with the cookies laying flat in single layers, and then whacked them with a meat mallet a couple of times to get the size crumbles I desired. When using a food processor or blender (for me, anyway) they always end up being crushed too finely.

Line a 9" x 13" baking dish with parchment paper so that the paper comes up and over 2 ends of the pan (you will use these "flaps" of paper as handles to pull the fudge out when it's done), then spray lightly with cooking spray.

Combine the milk chocolate Hershey Kisses, milk chocolate chips and 1 can of the condensed milk in a medium-sized saucepan.

Heat, stirring constantly over low heat (it absolutely must be low heat or else the chocolate will burn or seize). Heat, stirring constantly until all of the chocolate chips and Hershey Kisses have melted.

Once completely melted, remove from heat and stir in 1 cup of the crushed Oreos, then pour the chocolate mixture into the prepared baking pan and use a spatula to spread it out evenly in the pan.

Rinse out the saucepan and thoroughly dry it (leave the burner on, since you will be making the next layer over the same heat).

Combine the white chocolate chips, Candy Cane Hersey Kisses and the remaining can of condensed milk in the saucepan.

Heat, stirring constantly over low heat (again, it absolutely must be low heat or else the chocolate will burn or seize). Heat, stirring constantly until all of the chocolate chips and Hershey Kisses have melted.

Once it's completely melted, pour it over top of the Fudge/Oreo layer and use a spatula to spread it out evenly.

Mix together the remaining 3/4 cup of crushed Oreos and crushed candy canes, sprinkle the mixture on top and press them down into the fudge (you have to press down a bit firmly in order for them to end up staying in the fudge).

Cover and chill fudge in the refrigerator for at least 4-5 hours before cutting (fudge will seem way too soft when you first stick it in the fridge, but it will firm up significantly after 4-5 hours in there).

Once fully chilled, remove from the pan, cut into 1" squares and serve.