Soft, chewy, Funfetti Oreo Bars! These buttery cake batter flavored bars are jam-packed with mini chocolate chips, colorful sprinkles, and a center layer of Oreo cookies.
Continuing with my tradition of putting desserts inside of other desserts, today I’ve stuffed a solid layer of Oreo cookies inside a cake batter flavored blondie to bring you these Funfetti Oreo Bars.
We had a busy weekend; my Saturday involved a quick trip to urgent care because a certain husband of mine accidentally took a razor blade to his thumb while he was working in the garage.
I’ll spare you the gory details because I’m definitely not trying to make you lose your appetite, but five stitches later we were back at home — Zach nursing his wound with a whole row of leftover Funfetti Oreo Bars, and me tackling the gigantic pile of dishes I’d left when we hurried out the door (guess who can’t help me do dishes for a few weeks now — I don’t know how I’m going to make it).
Despite the fact that the events of the past few days didn’t exactly lend themselves to a “party”, I’ve been referring to these as “party bars” all weekend, and I think you can tell why just from looking at them.
We have colorful sprinkles, Oreo cookies, mini chocolate chips all together and all encased in buttery cookie bar goodness… yeah, “party” seemed like the right word to use.
For blogging purposes I gave them a more descriptive (if not drier) name — Funfetti Oreo Bars, but I can’t seem to remember that when I’m talking about them in real life. They’ll always be party bars to me.
In the past I’ve liked to use cake batter in some of my funfetti desserts for a real “cake batter flavor”, but I think I’ve achieved that taste here (and here) without using any box mix today. I can’t say that I won’t ever use cake mix in any of my desserts again, but I am trying to move away from that.
A little extra vanilla, a higher ratio of white sugar to brown sugar, melted butter (the better to infuse the batter with a rich, buttery flavor), and a heavy pour of sprinkles all lend themselves to a sweet cake batter flavor without that processed aftertaste.
These funfetti oreo bars are soft (very similar to my Congo Squares) with chewy edges and crunchy Oreo bits in every bite.
The sprinkles add a great texture to every bite (in addition to the slight crunch of the Oreos) and I added mini chocolate chips to the batter, too, for a little extra chocoalty-ness (Chocolateness? Chocolatiness? Someone help me out here) .
They’re simple to make, too (no mixer required)!
The first time I made these, I broke up the Oreos and stirred the pieces into the batter, but I decided I liked the cleaner look of layering the cookies in the center of the bars (when everything was stirred together, they looked like a muddy black and white mess).
To make them, you’ll spread about half the batter into a 9×9 pan and then press a layer of Oreos over the batter. Then, bury them beneath the remaining batter and top with additional Oreo pieces.
I plan on making a video sometime this week to show the process, but you shouldn’t have a problem assembling them by following the recipe.
Fun Fact: These Funfetti Oreo Bars are also great for consoling yourself after you accidentally smack your husband’s newly-stitched thumb and then feel like the worst wife ever. Sorry Zach!
Enjoy!
Funfetti Oreo Bars
Ingredients
- 1 cup butter, melted 226g
- 1 1/4 cup sugar 250g
- 1/2 cup light brown sugar tightly packed 100g
- 2 eggs + 1 egg yolk room temperature preferred
- 2 teaspoon vanilla extract
- 2 1/2 cups all purpose flour 285g
- 2 teaspoons cornstarch
- 1 /2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup mini semisweet chocolate chips 85g
- 16 + 5 Oreo cookies
- 1/4 cup colored sprinkles
Instructions
- Preheat oven to 350F (177C) and prepare a 9x9 pan by lining with parchment paper (or lightly grease and flour).
- Combine melted butter and sugars in a large bowl, stir well.
- Add eggs, and egg yolk one at a time, stirring well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips and then sprinkles.
- Spread half of the batter evenly into prepared pan. Firmly press 16 Oreo cookies in an even layer over the batter.
- Drop remaining batter by large spoonfuls over the cookies and use a spatula or knife to evenly spread over the cookies.
- Gently break 5 remaining Oreos into pieces and press firmly into the top of the batter, if desired.
- Bake on 350F (177C) for 35-40 minutes -- until edges just begin to turn golden brown and a toothpick inserted in the center comes out clean or with few moist crumbs.
- Allow to cool before cutting and serving (don't cool too long, though -- these are amazing when served still slightly warm!)
PIN IT, & FOLLOW ME ON PINTEREST:
You Might Also Like:
Jess @ Sweetest Menu says
Get out of town! I LOVE these Sam! They are gorgeous with all those sprinkles and so many Oreo pieces going everywhere. I need these in my life. Pinned!
Shelby @ Go Eat and Repeat says
Yikes, emergency trip does not sound fun! These bars though are gorgeous. They really are a party bar! I definitely need to try them!
Sam says
Thank you so much, Shelby! They helped make up for the not-so-fun urgent care trip 😉
Emma @ Lights, Camera, BAKE! says
These bars are not only aesthetically appealing but they also sound amazing! I love these, definitely on my list to make…. ASAP!
Sam says
Thank you so much, Emma! 🙂
Shelby says
Very easy and very good! A little hard to spread in the parchment but it made cleanup so easy! My daughter has requested I make these again for her birthday instead of getting her a cake!
Sam says
So glad you enjoyed them!
Sarah says
I have these baking in the oven now! Super easy…except I forgot the vanilla extract!! How will this affect the flavor?? I’m making them for a friends birthday and don’t want to bring something if they will be ruined…
Sam says
The vanilla definitely would make it better, but with all of the other add-in — the sprinkles and Oreos — I think you’ll be just fine flaor-wise and they’ll still be good!
Erin says
Hey! I’m about to make these soon 🙂🙂 did you make a video?
Sam says
I did! You can watch it here: https://www.facebook.com/Sugarspunrun/videos/933351586821012/
Courtney says
Should the pan really be 9×9?? The flavor is awesome but they were SUPER thick!
Courtney says
Are these really supposed to be made with a 9×9?? I made these last night and the flavor is great, BUT they were super thick. I might use a 12×12 next time.
Sam says
Yup they are thick bars! Feel free to bake in a larger pan (13×9 would work) but the bake time will vary.
Chantalle says
I tried them in the 9 x 9 pan at 350F and after an hour and 20 minutes they still were not cooked in the centre??? Not sure if my oven is doing something weird or not (but the cinnamon buns I made the same day turned out fine)- next time would try with a bigger pan I think.
Sam says
Hi Chantalle! I am so sorry you had problems. This definitely sounds like an oven issue. Sometimes mine works great half the day and then quits for a little while then works again. Do you happen to have thermometers in your oven to monitor your oven temperature?
Amber says
As a general rule, how do I modify bake times/temps when using a convection oven?
Sam says
I’m sorry Amber I do not have any experience with a convection oven. 😟
Emily says
I modified them for Halloween by using Halloween Oreos and orange and black sprinkles. They are too scrumptious, and you’re absolutely right about nibbling on some while they’re still warm. I thought about drizzling some dark chocolate over the tops of them, but ultimately I felt they were perfect the way they were. A triumph, I say!
Sam says
I love the orange and black Halloween theme idea! I am so glad you enjoyed them. 🙂
Lauren says
Will it work with a box of funfetti cake mix!?!
Sam says
It would take a little bit of tweaking, and it’s hard for me to say exactly how having not tried it.
Michelle says
These looked wonderful and I made them for a friend’s birthday – started getting worried when mixing the wet and dry. The batter was VERY thick consistency like a firm cookie dough. I was able to spoon the batter into the pan and poke it around to spread out but this was the most time consuming part of the recipe as the dough was so thick and sticky. After baking for less than 30 min, the bars were already golden around the edges and done in the center so I removed from oven.
Disappointed how dry the bars turned out! Not sure if anyone else encountered this but (minus bake time) I followed the recipe to the T. The bars from the middle of the pan were okay, but the bars all around the perimeter were not at all worth the calories even though they looked delicious…! I bake a lot, and this recipe would do better with some tweaking imo.
Sam says
Hi Michelle! It sounds like one of two things probably happened (or maybe a bit of both).
1) How did you measure your flour? If you used cups, by chance did you scoop the flour directly into the measuring cup? This could have packed it in (the best way to measure flour is to stir it, spoon it into the measuring cup, then level it off). If it was scooped directly into the cup, it was most likely over-measured which would result in a dough that’s too stiff like it sounds like you have and could make them dry.
2) If the flour wasn’t the problem, I would guess that your oven temperature is probably running hotter than it is telling you. If your bars were golden and finished baking after just 30 minutes I”m wondering if your oven temperature is accurate. It could be running a lot hotter than it’s reading, resulting in over-baked, dry bars. I’d recommend getting one or two inexpensive oven thermometers and hanging them in your oven to see if the temperature is accurate.
This recipe is pretty well tested and I’m confident it’s right as written (I bake a lot, too), but I hope those tips are helpful!