INGREDIENTS (makes about 30 bars)

1½ C. pretzel crumbs
½ C. graham cracker crumbs
¼ C. brown sugar
½ C. butter, melted
1 (7 oz.) jar marshmallow creme
1 C. crunchy peanut butter
24 chocolate sandwich cookies (such as Oreos)
1½ C. mini M&Ms or milk chocolate chips
¾ C. sweetened condensed milk
2 C. mini marshmallows

DIRECTIONS

Heat the oven to 350° and line a 9×13″ baking pan with parchment paper.

Mix the pretzel and cracker crumbs with brown sugar; stir in the butter and press into the bottom of the prepped pan. Spoon the marshmallow creme over the crust.

Spread a spoonful of peanut butter onto each cookie and arrange the cookies over the marshmallow creme. Sprinkle with M&Ms and drizzle with the sweetened condensed milk.

Bake for 25 minutes. Remove from the oven and let cool for 10 minutes. Preheat the broiler.

Scatter the mini marshmallows evenly over the top and set the pan under the broiler to toast the marshmallows for 20 to 30 seconds. Those little marshmallows will brown fast so keep a close eye on them.

Cool completely and then refrigerate for 1 to 2 hours.

Remove the bars from the pan by lifting the parchment paper. To cut into squares, run a sharp knife under hot water to warm it; remove moisture with a towel, then slice bars while the knife is warm. Repeat often.