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stack of birthday cake bars on a white plate

Birthday Cake Bars

Easy birthday cake bars inspired by classic magic bars, made with white chocolate, Golden Oreos, sprinkles, and sweetened condensed milk. Soft, chewy, no-mixer, and perfect for sharing.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 4 hours
Total Time 4 hours 45 minutes
Servings 24 bars
Author Kelsie

Ingredients

  • 1 1/2 cups graham cracker crumbs from 11 to 12 sheets
  • 8 tablespoons unsalted butter melted
  • 2 cups white chocolate chips
  • 8 Golden Oreos chopped
  • 1/3 cup rainbow jimmies
  • 14 ounces sweetened condensed milk
  • 1/8 teaspoon almond extract*

Instructions

  1. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray. (You can line the pan with parchment paper to lift the bars out easily for slicing but be sure to grease the edges of the pan well since sweetened condensed milk tends to stick.)

  2. Make the crust: Stir the graham cracker crumbs and melted butter together in a small bowl until the crumbs are evenly moistened. Firmly press the mixture into an even layer in the bottom of the prepared baking dish. (Using the bottom of a measuring cup helps really compact the crust.)

  3. Add the layers: Evenly layer the white chocolate chips, chopped Golden Oreos, and rainbow jimmies over the crust.

  4. Add the condensed milk: If using almond extract, pour the sweetened condensed milk into a small bowl and stir in the extract until well combined. Pour the mixture evenly over the layered ingredients.

  5. If not using almond extract, simply pour the sweetened condensed milk directly over the chips, Oreos, and sprinkles.

  6. Bake: Bake for 25–30 minutes, until the edges are bubbling and lightly golden.

  7. Cool completely, then slice into bars and serve. (For cleaner slices, refrigerate the bars for a few hours before cutting.)

  8. Storage: Store your birthday cake bars in an airtight container at room temp for up to 2 days. They’ll keep in the fridge in airtight containers for about a week.

  9. You can also freeze them in airtight containers for up to 2 months. Since they’re fairly gooey, I like to set them on a wax-paper lined baking sheet and freeze until firm, then transfer to airtight containers so they don’t become misshapen or stick together.

Recipe Notes

  • *The almond extract is optional but if you have it on hand I encourage you to add it. It gives the bars just a little something more birthday cake-like.
  • Jimmies (oblong sprinkles) are better in this recipe. Nonpareils (round sprinkles) tend to bleed.