Ya’ll remember last year’s birthday food extravaganza for the hubby, right? It left a pretty bad precedent for how birthdays should be handled, which I was not able to live up to this year. In my defense, he was out of town, which made it difficult for me to shower him with food and sugar and gifts. But in reality, I’m sort of a crappy wife. I could’ve probably planned better and shipped a bunch of stuff to him, but I suck, and I didn’t.
I did, however, fly out to South Carolina to visit him for the weekend, with these ooey, gooey gems in tow:
So packed with glorious sugar, and chocolate, and sprinkles, and Oreos, my beloved Oreos–Birthday Cake Oreos, at that.
Make these bad boys for the next lucky birthday boy or girl in your life, and you will never have to buy an actual birthday gift again. Everyone will just want you to give them these from here on out. You can thank me later (with a batch of these, preferably).
Birthday Cake Bars
Adapted from The Domestic Rebel
- 1 box Funfetti cake mix
- 1 egg
- 1/2 cup melted butter
- 3/4 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup sprinkles
- 12 Birthday Cake Golden Oreos, roughly crushed
- 12 Birthday Cake Oreos, roughly crushed
- 1 (14 oz) can sweetened condensed milk
Preheat oven to 350 degrees. Line a 13×9 inch pan with foil, extending edges of foil over the sides of the pan. Mist with cooking spray. This stuff is going to be sticky, ya’ll.
In a large bowl, combine the cake mix, egg, and melted butter until a soft dough forms. Press into prepared pan in an even layer, and bake for about 10 minutes.
Remove from oven and immediately top evenly with the following, in order: marshmallows, semi-sweet and white chocolate chips, sprinkles, and crushed Oreos. Drizzle the can of condensed milk over the top.
Place back in the oven and continue to bake for 15 – 20 minutes or until the top is bubbly and golden. Allow to cool to room temperature before cutting into bars. They’re super gooey, so you might even stick them in the fridge for an hour or two to solidify them a bit before cutting.
Store airtight, at room temperature, for several days. They’re great eaten at room temperature, slightly warmed, cold, frozen… any which way you want ’em!