Halloween Cookies ‘n’ Cream Cookie Bars are the easy, spooky, festive, delicious dairy-free dessert you’ve been looking for. A rich chocolate cookie base is loaded with chocolate chips, white chocolate chips, and Oreos, then topped with whole Oreos, orange, black, and white sprinkles, and baked into soft sink-your-teeth-into-them perfection. They’re dairy-free and can be made vegan or gluten-free, too, making them a fantastic allergen-friendly option.
How to make Halloween Cookie Bars
In summary, the process goes like this:
First we’ll cream together plant butter with brown sugar and granulated sugar until silky smooth. Then we add the eggs (or flaxeggs) and vanilla, mixing again and using a spatula to scrape down the sides of the bowl as we go. With the mixer on the lowest speed, we add in all the dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder. Finally, last but not least, add in lots of semi-sweet chocolate chips, white chocolate chips, and crushed Oreos.
We spread the cookie batter into a parchment lined 13×9 inch baking pan. Make it nice and evenly smooth. Top with 12 whole Oreos and cover with Halloween sprinkles before popping the pan into the oven.
Once they’re baked, allow them to cool for at least 10 minutes, or about an hour to cool completely.
Last step: Slice them into squares, serve, and eat! If you slice them into 12 bars (4 x 3) you should have a whole Oreo on top of each one.
Bonus: To package them up, pop them into individual bags like these and affix a fun, festive label. I created a free download for the labels I use, so you can use them too (without having to create your own). Enjoy!
The beauty of cookie bars
I love cookies. Cookie Bars are cookies, but in square form, and even easier to make. They skip the scooping and shaping: just press the dough into a pan, bake, and slice. Whether you’re after big, chewy squares or bite-sized morsels, these bars are as versatile as they are delightful. If you’re busy and feel like you could use more time, cookie bars are a true life hack.
Why weighing ingredients is a baking game-changer
Measuring by weight is a game-changer—it’s the easiest way to bake consistent, delicious results. A cup of flour can vary depending on how it’s scooped, but 120 grams? Always the same. Plus, it cuts down on dishes! But don’t worry, I’ve included cup measurements too, so you can bake however you feel most comfortable.
How to enjoy your Halloween Cookie Bars
- Bring them to a potluck or gathering: You’ll never have to worry about showing up empty handed again. They are great for Halloween parties for adults and kids.
- For an indulgent treat: Enjoy warm with a scoop of dairy-free vanilla ice cream.
- As another trick-or-treat option: Hand them out in addition to candy.
Baking tools I recommend
Here’s a quick rundown of the key tools that I use to make this recipe:
- 13×9 inch baking pan: I like this one because it comes with a lid.
- Parchment paper: A must for easy removal from the pan and mess-free slicing.
- Silicone spatula: Perfect for mixing and spreading.
- Kitchen scale: For precision and fewer dishes.
- Cute gift boxes: Turn your treats into thoughtful gifts.
The full recipe is ready for you below. Happy baking!
Halloween Cookies ‘n’ Cream Cookie Bars | Dairy-Free
Description
Halloween Cookies 'n' Cream Cookie Bars are chocolaty, full of Oreos, and covered in festive orange, black, and white sprinkles. They're undetectably dairy-free (with a vegan and gluten-free option) and are loved by both kids and adults. Happy baking!
Ingredients
Instructions
-
Position the rack to the middle position in the oven. Preheat your oven to 350 degrees F.
-
In a medium-sized bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
-
Place the room temperature butter, brown sugar, and granulated sugar into the bowl of a stand mixer. Using the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. About 4 minutes.
-
After the butter-sugar mixture is fluffy, add in the eggs and vanilla extract. Mix again on a medium speed for about 1 minute, until fully combined.
-
With the mixture on the lowest speed, slowly add in the flour mixture, scoop by scoop until all of it has been added. Mix until it's all just combined together. Try not to overmix (or else your cookie bars may be tough).
-
Set aside 12 whole Oreos. Crush the rest into the mixing bowl. Add the chocolate chips and white chocolate chips and mix gently.
-
Line a 13×9 inch pan with parchment paper.
-
Dump the cookie dough into the parchment-lined baking pan. Use a spatula to spread the dough out evenly. Top with each of the 12 Oreos, 4 x 3 over the top. Then sprinkle with lots of orange, black, and white sprinkles.
-
Place the pan in the preheated oven and bake for about 28 minutes, until the sides just start to pull away from the pan, and the top looks fully set.
-
Remove the pan from the oven and cool on a cooling rack or hot pad.
-
Wait 10 minutes. Enjoy warm if desired. Or, allow them to cool completely.
-
Once completely cooled, use the parchment paper to lift the bars out of the pan and onto a cutting board.
-
Use a sharp knife to cut the bars into your desired size. I typically cut them into ~3×3 inch squares: 4 across and 3 down = 12 bars total. If you want to make a taster tray, cut those 12 bars into quarters, which will give you 48 minis.
-
Eat, serve, share, and enjoy! Store any leftovers in an airtight container. Enjoy within 1 week, or, freeze them for up to 6 months.
Note
I include both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! That said, baking by volume is totally fine if that's what you're more comfortable with. Do whatever is most convenient for you.
For gluten-free, I use + recommend King Arthur measure-for-measure gluten-free flour. Also swap in gluten-free Oreos in place of original.
Flax eggs: For vegan, you can use two flax eggs in place of the regular eggs. To make the flax eggs, mix together 14 g (2 tbsp) with 90 g (6 tbsp) water. Let them sit together for about 10 minutes, then use in the recipe.
I order my sprinkles from Sweetapolita. They offer a wonderful variety of colors and styles, with lots of vegan and gluten-free options. If you want to try them, you can use code 'fetchinggoodies' for 15% off your order.
White chocolate: I use King David brand for vegan + dairy-free. You can order it on Amazon.
For vegan butter, I recommend soy-free Earth Balance sticks, Country Crock Plant Butter, or Violife Plant Butter.
