These Oreo Bats feature the classic sandwich cookie and Reese’s! Your kids will love helping make these spooky-fun Halloween treats and you’ll love the fact that they’re no-bake.
My family loves Reese’s peanut butter cups, so when I saw these cute Oreo bats, I knew I had to recreate them!
They are fun for kids to make and perfect for Halloween!
This recipe works because it’s:
- Fairly easy to make. Once you get the cookies separated and broken, the rest of the assembly is a piece of cake…or candy in this case.
- No bake. Sign me up for any recipe that doesn’t require me to use my oven or stove.
- Absolutely delicious! You can’t go wrong with Reese’s and Oreo; two American classics!
- Great for a party. Bring these to your next Halloween get-together and you’ll be the party MVP.
Unwrap 5 Reese’s snack cups and 5 Reese’s miniature cups. Leave the brown paper on the candy to keep them from melting.
Separate the two cookies from 10 Oreos. Scrape the sandwich frosting into a small bowl and set aside.
Using a knife, carefully break the Oreo cookies into two halves.
Frost one tip of each Oreo half using the frosting in the bowl.
Remove the brown papers from the Reese’s and gently press the Oreo halves onto the candy at an angle to look like wings.
Repeat with remaining cookies and candy.
Add a small dot of writing gel to the back of 20 edible eyeballs and press them on the Oreo cookies where they’re attached to the Reese’s to look like eyes.
PLACE the bats in the refrigerator to set for 5-10 minutes, then keep them in an airtight container for up to a week.
Recipe Tips and Substitutions
Breaking the Oreos in half can be a little tricky. I find the best way is to gently press on one end with the knife instead of pressing on the entire cookie. It should break in two halves this way.
If you can see some of the frosting peeking through on the bat, simply adjust the wings so the white is hidden.
This recipe requires that you work with chocolate candy, so that means there’s a risk of them melting. Chill your Reese’s cups for 5- 10 before assembling, or place them in the refrigerator in between steps so they don’t melt.
The edible eyes can be tricky to add to the bats because they’re so tiny. That’s where those little helping hands from your kids can come in “handy.”
Try these other treats as options for the body:
- Fudge covered Oreos
- Mini Oreos
- Chocolate or mint-flavored Oreos
If you don’t want to deal with the Oreo frosting, set that part of the cookie aside and use some melted chocolate chips to attach the wings and eyes to the Reese’s. Then you can use the rest of the Oreo to make these gooey eyeball cookies or Halloween dirt cups!
More Like This
Looking for more tasty Halloween treats? You’ll love these!
- Witch Hat Cookies
- Nutter Butter Ghosts
- Halloween Snack Mix
- Yummy Mummy Rice Krispie Treats
- Hauntingly Sweet Ghost Pretzels
I hope your family loves these Oreo bats! If you make them, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
Spooktacular Oreo Bats
- 5 Reese's snack cups
- 5 Reese's miniature cups
- 12 Oreo cookies, includes a few extra in case they don't break nicely
- black writing gel
- 20 edible eyeballs
- Unwrap the Reese's cups. Leave the brown paper on the candy to keep them from melting.
- Separate the two cookies from the Oreos. Scrape the sandwich frosting into a small bowl and set aside.
- Using a knife, carefully break the Oreo cookies into two halves.
- Frost one tip of each Oreo half using the frosting in the bowl.
- Remove the brown papers from the Reese's and gently press the Oreo halves onto the middle of the candy at an angle to look like wings.
- Repeat with remaining cookies and candy.
- Add a small dot of writing gel to the back of the edible eyeballs and press them on the Oreo cookies where they're attached to the Reese's to look like eyes.
- Place the bats in the refrigerator to set for 5-10 minutes, then keep them in an airtight container for up to a week.