Description
These Halloween Oreo Cake Bars are soft, chewy vanilla cake bars layered with chunky Halloween Oreo cookies and topped with orange-and-black sprinkles. Made with a simple boxed cake mix, they are an easy festive dessert for Halloween parties and gatherings.
Ingredients
- 1 standard box vanilla or French vanilla cake mix, about 15.25 ounces (430 g)
- 2 large eggs
- 1/2 cup whole milk (120 g)
- 1/3 cup canola or vegetable oil (70 g)
- 18 Halloween Oreo cookies, coarsely chopped (about 200 g), divided
- 2 tablespoons orange-and-black Halloween sprinkles (about 20 g), divided
- Nonstick cooking spray, as needed
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9-inch-square metal baking pan with two crossing strips of parchment paper, leaving at least 2 inches of overhang on opposite sides. Lightly spray any exposed pan areas with nonstick cooking spray.
- Scatter half of the chopped Halloween Oreos evenly over the bottom of the prepared pan.
- In a large mixing bowl, combine the cake mix, eggs, milk, oil, and 1 tablespoon of the sprinkles. Mix until no dry streaks remain. The batter should be thick; do not add extra milk.
- Dollop the thick batter over the Oreo layer. Lightly spray an offset or silicone spatula with cooking spray, then gently spread the batter to the corners without disturbing the cookies underneath.
- Scatter the remaining chopped Oreos and sprinkles over the batter. Lightly press the Oreo pieces into the surface, leaving some pieces partly exposed.
- Bake uncovered for 20–25 minutes, checking at 20 minutes. The edges should be lightly golden and the center should look set.
- Test a cake-only area near the center with a toothpick. It should come out clean or with a few moist crumbs, not wet batter.
- Let the cake bars cool completely in the pan for 45–60 minutes.
- Use the parchment overhang to lift the slab from the pan. Transfer to a cutting board and cut into 12 squares or rectangles, wiping the knife between cuts.
Notes
- Keep the Oreo cookies in coarse, uneven pieces rather than crushing them into fine crumbs.
- Dollop the thick batter over the bottom Oreo layer before spreading to help keep the cookies in place.
- Lightly spray the spatula to make spreading the stiff batter easier.
- Check doneness in a cake-only area rather than testing through an Oreo pocket.
- If using a glass or ceramic pan, begin checking for doneness at 22 minutes and look for lightly golden edges and a set center.
- For Funfetti Halloween Bars, use Halloween funfetti cake mix instead of vanilla cake mix. Reduce or omit the added sprinkles if the mix already contains plenty.
- For regular Oreo bars, substitute regular Oreos and keep the orange-and-black sprinkles for a Halloween look.
- Store cooled bars in an airtight container at room temperature for up to 1 week. Their texture and appearance are best within 3 days.
- To freeze, layer the bars with parchment paper and freeze for up to 3 months. Thaw overnight in the refrigerator and serve at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American