Growing up, my aunt always made us chocolate Oreo bars. They came in a prepackaged kit and were always such a treat. This chocolate Oreo bar recipe is a riff on the bars I had growing up as a kid in Pittsburgh. Each kit would come with extra crushed cookie for the top and an icing packet to drizzle over the bars. While those bars were tasty, this recipe is next level good.

Chocolate Oreo Bars

About this recipe

For this chocolate Oreo bars recipe, I used black cocoa powder. It’s made by King Arthur and you can buy it online. It’s a super dark Dutch processed cocoa powder. I highly recommend using this black cocoa powder for this recipe. Unsweetened cocoa powder will not be as good.

There is something about the black cocoa powder that just makes this recipe complete. Honestly, the taste reminded me of an Oreo the first time I tried it. Which is why I knew I had to recreate these bars. Plus, the dark rich color is hard to beat.

Black cocoa powder is generally not very sweet. So, if you wonder why the recipe calls for a little more brown sugar, that’s why! Don’t worry, it all evens out when baking. Also, I made a homemade vanilla icing for this Oreo bars recipe. It is the finishing touch that makes these bars so tasty.

I used 2% milk for this recipe but you could also use 1% buttermilk. Either option will work fine. As a final note, I was able to get 14 bars from this recipe. They were the perfect size for one person. Guys, once you try these bars I can guarantee you’ll be making them regularly.

Chocolate Oreo Bars


Store any leftover bars covered in the refrigerator for four to five days. You can warm them in the microwave for 10-15 seconds or enjoy them as is. Looking for more dessert recipes? Try my mini cupcake cones or my chocolate nice cream. Both are great summer treats.

Chocolate Oreo Bars
Chocolate Oreo Bars

Chocolate Oreo Bars

Growing up, my aunt always made us chocolate Oreo bars. They came in a prepackaged kit and were always such a treat. This chocolate Oreo bar recipe is a riff off of the bars I had growing up as a kid in Pittsburgh.
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Chocolate Oreo Bars

  • 1 cup Oreo cookie, divided, save half for the top as garnish
  • 1 cup light brown sugar, packed
  • ½ cup cane sugar
  • ½ cup unsalted butter, 1 stick at room temperature
  • 1 large egg
  • 1 cup 2% milk
  • ½ teaspoon vanilla flavor
  • 1.5 cups AP flour, all purpose
  • ¾ cup black cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder


  • 1 cup powdered sugar
  • 1.5 tablespoons 2% milk
  • 1 teaspoon vanilla flavor


  • 9×13-inch metal baking dish
  • mixing bowl
  • handheld mixer
  • spatula


  • Preheat the oven to 350 degrees.
  • Grease a 9×13-inch metal baking dish with baking spray or a light coating of butter.

Prepare the icing:

  • In a small mixing bowl, combine the powdered sugar, 2% milk, and vanilla flavor. Using a fork stir until well combined. Set aside.

Prepare the batter:

  • In a large mixing bowl, cream the butter, brown sugar, and cane sugar together.
  • Once smooth and creamy, add the egg and whisk.
  • Next, you’ll add the vanilla flavor and milk, whisk again.
  • Grab a Ziplock bag and add 8-10 Oreo cookies. Option to remove the filling with a knife.
  • Using a mallet, crush the cookies until you have 1 cup.
  • Then, you’ll add the dry ingredients into the mixing bowl with the wet ingredients.
  • This includes, AP flour, cocoa powder, baking soda, and baking powder. Whisk well.
  • Gently fold a ½ cup of the crushed Oreo cookie into the batter. Reserve the second half for the top of the batter.
  • Spread the batter in the prepared baking dish. Top with the second ½ cup of crushed Oreos.
  • Bake for 30 minutes at 350 degrees or until they pass the toothpick test.
  • Remove from the oven and allow the bars to cool for 15 – 20 minutes before slicing.
  • Once the bars are cool, drizzle them with the vanilla icing and enjoy!


Serving: 1bar, Calories: 335kcal, Carbohydrates: 56g, Protein: 5g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 301mg, Potassium: 188mg, Fiber: 2g, Sugar: 38g, Vitamin A: 241IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 3mg