These Oreo bars are a chewy brown sugar blondie base studded with white and semisweet chocolate and plenty of Oreo cookies. They’re quick to make and perfect for sharing.
If you love Oreos, you’ll want to try these cookies-and-cream bars. They’re rich, easy to slice, and ideal for parties or an everyday treat.
I’m a big fan of bar cookies. They take far less time than rolling individual cookies and baking batch after batch, which is handy on busy days or when baking with kids who want results quickly. These Oreo bars are a favorite when I want something simple, fast, and crowd-pleasing.
Bar cookies are great on their own, but they reach the next level when you add Oreos and a mix of white and semisweet chocolate. For other chocolatey treats, try substituting different chips or chopped candy for variety.
Table of Contents
- Oreo Bars Ingredients
- How Do You Make Oreo Bars?
- Tips For The Perfect Oreo Bars
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Dessert Recipes You’ll Love
- Love This Recipe?
- Oreo Bars Recipe
Oreo Bars Ingredients
For these Oreo bars you’ll need: all-purpose flour, baking soda, salt, unsalted butter, packed light brown sugar, granulated sugar, an egg, vanilla extract, chopped Oreo cookies, white chocolate chips (or chunks) and semisweet chocolate chips (or chunks).
How Do You Make Oreo Bars?
Preheat the oven and prepare an 8-inch square pan by spraying it and lining it with parchment, leaving an overhang for easy removal. Whisk together the flour, baking soda and salt. In a stand mixer (or using an electric mixer), cream the softened butter with the brown and granulated sugars until light and fluffy. Add the egg and vanilla, mixing until incorporated, then with the mixer on low, add the dry ingredients and mix just until combined.
Fold in half of the chopped Oreos and half of both kinds of chocolate with a spatula. Press the dough into the prepared pan in an even layer, then scatter the remaining Oreo pieces and chocolate on top. Bake until a toothpick inserted in the center comes out with a few moist crumbs—about 20–25 minutes (glass pans may need a few extra minutes). Let cool completely in the pan, use the parchment overhang to lift the slab out, and cut into squares to serve.
Tips For The Perfect Oreo Bars
- Use chocolate chips or chunks depending on the texture you prefer; a mix of both adds visual appeal and varied bites.
- Chop the Oreos into uniform, bite-sized pieces for even distribution.
- Choose white chocolate made with cocoa butter rather than palm oil for a cleaner flavor and better texture.
- When folding in the cookies, keep the pieces intact—avoid breaking them into powder.
Quick Tip
A stand mixer makes the job easiest, but any electric mixer will work fine.
Recipe FAQs
Yes. Store cooled bars in an airtight container or freezer bag and freeze up to 3 months.
An Oreo bar is a blondie-style cookie bar made with a brown sugar base and mixed with chopped Oreo cookies and chocolate chips.
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Flavor Variations
This base is flexible—try different combinations to match your taste:
- Cookies: Swap in seasonal Oreo flavors or Double Stuf. Other favorite sandwich cookies can be chopped and used instead.
- Candies: Replace some chocolate chips with M&Ms or small chocolate candies for color and crunch.
- Marshmallows: Mini marshmallows add a chewy contrast when folded in.
- Nuts: Add chopped pecans, walnuts, or almonds for texture and a toasty flavor.
These bars are a hit with both kids and adults. Serve them as small squares after a meal or as a rich afternoon snack—either way, they disappear fast.
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Love This Recipe?
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Oreo Bars
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Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter 1 stick, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped Oreo cookies divided
- 1/2 cup white chocolate chips or chunks divided
- 1/2 cup semisweet chocolate chips or chunks divided
- Cooking spray
Instructions
- Preheat oven to 350°F (175°C). Spray an 8-inch square baking pan with cooking spray.
- Line the pan with parchment paper, leaving an overhang to lift the bars out later. Spray the parchment with cooking spray.
- Combine the flour, baking soda, and salt in a bowl.
- In a mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Add the egg and vanilla, beating until incorporated. Scrape down the bowl as needed.
- With the mixer on low, add the dry ingredients and mix just until combined—do not overmix.
- Fold in half of the chopped Oreos and half of both types of chocolate chips using a spatula.
- Press the dough into the prepared pan in an even layer. Sprinkle the remaining Oreos and chocolate chips on top.
- Bake 20–25 minutes, until a toothpick comes out with a few moist crumbs. Glass pans may require about 5 additional minutes.
- Cool completely in the pan on a wire rack. Use the parchment overhang to lift the slab out and cut into squares.
Notes
- You can use chocolate chips or larger chunks depending on the texture you like.
- Chop Oreos into similar-sized pieces for best distribution.
- Choose white chocolate made with cocoa butter for better flavor and texture.
- A stand mixer is convenient but any electric mixer will do.