These Oreo Swirl Bars will surely please any crowd. But really, who couldn’t love the Oreos and vanilla cake with delicious, creamy frosting combo?
Dear baking world,
This weekend, MY BADGER BASKETBALL TEAM MADE IT TO THE NCAA FINAL FOUR AND THEY HAVEN’T MADE IT SINCE 2000. Honestly, it was one of the coolest experiences of my life. When we won by A POINT (seriously, I was shaking), I opened up the window of my apartment and you could hear the whole city of Madison roaring. And then every one converged on State Street and celebrated. It was a night to remember, and I thought I would immortalize it on my blog.
But second things second, I will address the elephant in the room: I am so sorry that I have been gone for so long. Spring break happened and then the busiest week for tours happened.
I made these beauties before I left for spring break and man, were they a hit. I know, I know, Oreo in anything isn’t very novel, but it’s tried and true and everyone thinks it’s delicious.
The origin of this idea was Texas Sheet Cake. I’ve heard so much about this recipe and I decided I should try it, but a little jazzed up of course.
The trick to these bars is two fold. First, you have to crush the Oreos up very fine, or even better, use a blender or a food processor. Then, you make a giant batch of cake, split the batch in half and then fold in the Oreos into one half. Then bake, and watch the world fall at your feet for a taste of these bars. (Obviously this is an exaggeration, but you can never be too enthusiastic about Oreos.)
Make sure when you’re baking to check that the center is done with a toothpick, otherwise you’ll have wobbly Oreo Swirl Bars and that’s never a fun result.
- 1 cup (2 sticks) butter
- 1 cup water
- 2 cups All-Purpose flour
- 2 cups white granulated sugar
- 2 large eggs, at room temperature and beaten
- ½ cup buttermilk (or sour cream, but I used buttermilk)
- 1 teaspoon almond extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 16 Oreos
- Preheat oven to 375 degrees. Crush up the Oreos into desired fineness.
- In a medium saucepan, bring butter and water to a boil.
- Meanwhile, in a large bowl, add flour and sugar. Mix.
- Then add in eggs, sour cream, almond extract, baking soda and salt.
- Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. (No need to use an electric mixer!)
- Split the batter into two halves. Mix the crushed up Oreos into half.
- Pour the non-Oreo batter into a greased 15-in. x 10-in. x 1-in. baking sheet. Pour in the Oreo batter and swirl it amongst the vanilla batter.
- Bake at 375 degrees F. for 20-22 minutes or until golden brown.
- Cool for about 20 minutes.
- 1 stick butter
- 3 cups powdered sugar
- 2-3 Tbsp. milk
- Cream the butter and powdered sugar.
- Add milk for creaminess and continue adding powdered sugar until at desired texture.