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Halloween Oreo Cake Bars

Halloween Oreo Cake Bars that Melt in Your Mouth

Delicious Halloween Oreo Cake Bars combining rich chocolate flavor and fun festive colors.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 12 bars
Course: Cakes & Cupcakes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Bars
  • 15 cookies Halloween Oreos Can use any seasonal Oreo flavor
  • 1 box French Vanilla Cake Mix Can substitute with yellow cake mix
  • 1 cup Whole Milk Can use almond or oat milk for non-dairy option
  • 1/2 cup Canola Oil Melted coconut oil works well
  • 3 Large Eggs For a vegan variation, use flax eggs
For the Topping
  • 1 cup Halloween Sprinkles Can swap out for other decorations
  • 7 cookies Remaining Halloween Oreos Use leftover chunks to top the bars

Equipment

  • 9" x 13" baking dish
  • electric mixer
  • Rolling Pin
  • resealable bag
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and spray a 9" x 13" baking dish with non-stick baking spray.
  2. Crush half of the Halloween Oreos in a resealable bag until they're in large chunks, then spread them over the baking dish bottom.
  3. Mix the French vanilla cake mix, eggs, canola oil, and whole milk in a bowl until smooth, about 2 minutes.
  4. Fold in 1 cup of sprinkles and half the remaining Oreo chunks into the batter gently.
  5. Spoon the batter over the crushed Oreo base and spread it evenly.
  6. Top with remaining Oreo chunks and additional sprinkles before baking.
  7. Bake for 20-25 minutes, checking doneness with a toothpick.
  8. Cool in the pan for 15-20 minutes before slicing into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 50mgIron: 0.5mg

Notes

Store leftovers in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.

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