Preheat oven to 355°F. Line a baking sheet with parchment paper.
In a bowl, beat the eggs and sugar. Add in oil, sour cream, poppy seeds, baking soda, and vinegar. Give a quick mix and sifted flour. Lightly fold in the flour until well incorporated.
Add mixture into the prepared baking sheet and bake for 18-20 minutes. Once baked add to a cooling rack and cool completely.
Combine together cooked condensed milk and softened butter. Set aside.
With a hand blender, crush the graham crackers and wafers. Combine in a bowl, set aside.
Cut the poppy seed cake into either bars or strips. All equal sizes.
Coat the poppy seed bars into the dulce de leche cream. (Do not overcoat the bars or you will not have enough cream.)
Then dip into the crumbs. Keep covered for softness.