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1. Make your crust! Pour your Oreos into a small (or large, if you have one) food processor and grind them up into crumbs. My small food processor can do about 15 at a time, so I did three batches.
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2. Melt your butter in a small mixing bowl, heating it in the microwave 30 seconds at a time. Then add the Oreo crumbs to the melted butter, stir them all together until well combined.
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3. Spray a 9x13 pan with cooking spray and then press the cookie crumbs into the pan and vwalla! A crust is born. Easiest birth I have yet to witness.
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3. Heat up a large skillet over medium high heat. Pour in 1 Tablespoon of olive oil. When the oil is hot (should take about 15 seconds) add your pecans and sprinkle them with a bit of salt.
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4. Let them toast for about 5 minutes, stirring every so often. Don't let them burn, just allow them to get a little darker in color. When they are done, remove from heat and set aside.
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5. Sprinkle the milk chocolate chips evenly over the crust. Then sprinkle on the white followed by the semi-sweet chips.
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6. Sprinkle on the marshmallows followed by the toasted pecans.
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7. Carefully drizzle the sweetened condensed milk over the top of your confection. Let it get down into all of the cracks.
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7. Bake this beauty at 350 degrees F for approximately 30 minutes, or until you can see that it is bubbling slightly.
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8. Then remove it from the oven and allow to cool to room temperature. Cut them carefully with a sharp knife and serve.
