Place the Oreo cookies in a baggie and smash into large chunks.

In a small bowl, combine half of the cold water and the gelatin and stir slightly. Set aside.

In a small boiling pot, combine the corn syrup, sugar, salt, and the rest of the water. 

Stir well on low until sugar has dissolved. Turn the heat up to medium heat and allow the mixture to lightly boil until it reaches 240°F or a small drop in cold water immediately sinks to the bottom and becomes solid. This will take around 7-10 minutes.

Place the vanilla in the gelatin and then add the hot mixture quickly and then using a hand mixer with a whisking attachment, whisk on high until the mixture looks like a thick marshmallow cream. This will take 10-15 minutes.

Take a small square dish, spray with nonstick spray then dust liberally with powdered sugar and cornstarch. 

Pour the mixture into the dish and top with the crushed cookies. 

Set overnight then remove from the pan onto a surface dusted with powdered sugar and cornstarch. 

Slice evenly into squares and dust the edges with powdered sugar.

Store in an airtight container, in cello bags in the fridge for up to 3 weeks.