Toss raw whole round chocolate sandwich cookies in the metal baking pan and 3 other everyday items to create a sweet so decadent your friends will be

For a nutty twist, sprinkle 1/2 cup chopped pecans or walnuts over the cookies before pouring on the sweetened condensed milk mixture; this gives it an old-fashioned Midwestern bar-cookie feel. If you like things extra chocolatey, scatter 1/2 cup chocolate chips over the top right before baking. You can also swap in flavored sandwich cookies—mint or peanut butter-filled are especially good—for a different personality without adding any extra work.

For a salted-sweet version, lightly sprinkle flaky sea salt over the dessert as soon as it comes out of the oven. If you prefer a less rich result, use 6 tablespoons of melted butter instead of a full stick and add 2 tablespoons of milk to thin the condensed milk mixture slightly.

Food safety tips: Let the dessert cool until it’s warm but not piping hot before serving, as the sugary mixture can burn if eaten too quickly. Always use a metal pan as directed; glass or ceramic can heat differently and may require time adjustments. Store leftovers covered and avoid leaving them at room temperature for more than 2 days, especially in hot, humid weather. If your kitchen is very warm, refrigerate the pan and rewarm individual portions briefly in the microwave or a low oven before serving.