I mean, let’s get real. Do these bars look like they even need any words to convince you how amazing they are?
Preheat oven to 350F.
Spray a 9” square baking pan with non-stick cooking spray then line with foil or parchment paper leaving a 2” overhang around the edges.
Spray foil lightly with cooking spray and set aside.
In a food processor, add 1 teaspoon Herbie’s Spice Dust and spin oreo crumbs until they are fine, even crumble.
Pour in the melted butter to form a paste.
Pack the crumbs into an even layer on the bottom of the pan.
Sprinkle in pecans, toffee bits, caramel bits, and chocolate chips.
Stir the espresso powder into condensed milk until it dissolves and pour an even layer into the cookie bars.
Bake for 25-30 minutes until the top is golden and the edges bubble.
Place on a wire to cool completely, roughly 1 hour.
Once cool, use the foil overhang to remove the cookie square bar from the pan and place on the cutting board.
Remove the foil and slice into 2” bars and enjoy.