These gluten-free funfetti bars are a celebration in every bite: chewy, buttery blondies studded with white chocolate chips and colorful sprinkles, with layers of gluten-free Golden Oreos throughout. They’re an ideal treat for birthdays, parties, or any day you want something playful and indulgent. The bars have a soft, slightly gooey texture with crisp Oreo pockets for contrast. Best of all, they taste so good that most people won’t realize they’re gluten free.
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Chewy Gluten-Free Funfetti Bars with Golden Oreos
Melissa Erdelac
These bars combine the best parts of blondies and cookies: a tender, buttery base flavored with vanilla and brown sugar, studded with white chocolate and rainbow sprinkles, and layered with gluten-free Golden Oreos for added crunch and creaminess. They slice neatly when fully cooled and are perfect to serve on a dessert table or pack for potlucks. The recipe is straightforward and forgiving, so it’s great for bakers of all skill levels.
Ingredients
- 7 tablespoons (100 g) melted butter, cooled
- ½ cup (235 g) packed light brown sugar
- ½ cup (117 g) granulated sugar
- 2 large eggs
- 2 tablespoons (30 g) milk or non-dairy milk
- 1 tablespoon (12 g) vanilla extract
- 1 ¾ cup (243 g) gluten-free all-purpose flour (see notes)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (99 g) white chocolate chips — labeled gluten-free
- ⅓ cup (61 g) gluten-free sprinkles
- 22 gluten-free Golden Oreos
Equipment
- 8 x 8-inch baking pan (metal preferred)
- Foil or parchment for lining (optional, helps with lifting)
- Mixing bowls and a whisk or spatula
- Offset spatula or spoon for spreading
Instructions
- Preheat the oven to 350°F (175°C). For cleaner slices, line an 8 x 8-inch baking pan with a foil sling by folding two sheets of foil and placing them in the pan perpendicular to each other. Press into the corners and up the sides, then spray lightly with nonstick spray. You may alternatively spray the pan directly and skip the sling.
- In a large bowl, whisk together the cooled melted butter, packed light brown sugar, and granulated sugar until smooth. Add the eggs, milk, and vanilla extract and whisk until fully combined and glossy.
- Stir in the gluten-free all-purpose flour, salt, and baking powder until there are no dry streaks of flour. Fold in the white chocolate chips and the gluten-free sprinkles until evenly distributed.
- Pour half of the batter into the prepared pan and spread it into an even layer. Arrange the 22 gluten-free Golden Oreos on top in a 4-by-4 grid with remaining cookies used to fill gaps, or distribute as evenly as you like.
- Drop spoonfuls of the remaining batter over the Oreos and gently spread with an offset spatula to cover the cookies as evenly as possible. Break any leftover Oreos into chunks and sprinkle them across the top for texture. If desired, add a few extra white chocolate chips on top.
- Bake for 40–43 minutes, or until a toothpick inserted into the center comes out clean or with only moist crumbs. Try to probe between or slightly beneath the Oreo layers to ensure the bottom is fully set.
- Allow the bars to cool completely in the pan — at least 1–2 hours — before using the foil sling to lift them out and slice into 12 bars. Cooling helps the bars set and yields neater slices.
- Store cooled bars in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated and bring to room temperature before serving for the best texture.
Nutrition (per serving): Calories: 365 kcal, Carbohydrates: 55 g, Protein: 4 g, Fat: 15 g, Saturated Fat: 7 g, Sodium: 304 mg, Fiber: 2 g, Sugar: 35 g.