2 cups crushed cookies (26 Oreos)
4 tablespoons unsalted butter, melted
1 cup cereal of choice (we love Cocoa Krispies)
½ cup chocolate chips
24 pieces whole mini pretzel
1 14-ounce can sweetened condensed milk
Set your oven to 350°F and spray your baking pan.
Using your hands combine the crushed oreos with melted butter and press them into the bottom of your pan, smooshing to make an even layer that fills all the corners. Sprinkle the cereal evenly atop the cookie layer. Sprinkle chocolate chips evenly over the cereal layer. Evenly place the 24 pretzels individually on top of your chocolate chip layer, forming a grid.
Pour the sweetened condensed milk straight from the can in a drizzling fashion over the entire pan’s contents, working quickly to get an even layer. This layer will ooze and even itself out in the oven: don’t try to smooth it with a spatula if you’re unhappy with your drizzle.
Bake at 350°F for 20 to 25 minutes, until the sweetened condensed milk is golden brown. Using oven mitts, remove from the oven, and let cool completely in the pan (I like to pop my pan in the fridge or freezer to speed this up). Cut into 4 rows of 6 squares. Store in an airtight container on the counter for up to 5 days or in the fridge for up to two weeks.