
Playful no-bake Bat Oreos with candy eyes and a glossy chocolate cap. Quick to assemble, kid-approved, and perfect for Halloween parties.

When I first served these at a neighborhood pumpkin-carving night, the platter was empty in less than five minutes. Adults laughed at the googly eyes while kids debated which bat looked the “spookiest.” These cookies are the rare party treat that bring smiles before the first bite—and the flavor keeps everyone coming back for seconds.
My favorite part is watching kids choose their favorite bat; somehow each cookie looks like it has its own personality. Over the years, I have learned to assemble a double batch because parents end up sneaking extras for the drive home. If you bring these once, you will be asked to bring them again, guaranteed.
Arrange the finished Bat Oreos in a single layer on a parchment-lined sheet and chill until the chocolate is fully firm. Transfer to an airtight container, separating layers with parchment to protect the eyes and wings. Refrigerate up to 3 days for best texture and appearance. For short events, you can hold them at cool room temperature for 1 to 2 hours, but avoid warm rooms or direct sun or the chocolate may soften. Freezing is possible, though candy eyes can dull slightly; if freezing, place in a rigid container for up to 1 month and thaw in the refrigerator to minimize condensation.
If you cannot find Double Stuf Oreos, use regular Oreos and add a tiny smear of melted chocolate where the wings slide into the cream for extra hold. If melting wafers are unavailable, chocolate chips work; stir in 1 teaspoon neutral oil per 1/2 cup chips to help with smoothness and shine. For candy eyes, mini chocolate chips can stand in—place them point-side down while the coating is wet. Gluten-free chocolate sandwich cookies make a good base for those avoiding gluten, and dairy-free melting wafers allow a completely dairy-free finish—just check candy eye labels carefully, as many brands contain egg whites.
Set these on a black or orange platter with a sprinkle of chocolate cookie crumbs to mimic “night sky” vibes. Pair with bowls of popcorn, caramel apples, or a simple hot chocolate bar for a cozy Halloween spread. For a themed dessert board, add chocolate-dipped pretzel rods, pumpkin-shaped marshmallows, and clementines drawn with jack-o-lantern faces. If you want height on your table, stack the bats on a cake stand and tuck a few mini tea lights nearby to show off their glossy eyes. They make charming party favors wrapped individually in clear treat bags tied with ribbon.
Decorated cookies and no-bake sweets have long played a role in American holiday traditions, especially for Halloween, where whimsy and spectacle are key. The idea of bat-shaped desserts took off as home bakers embraced easy craft-food hybrids—simple cookies transformed into recognizable characters with minimal tools. Candy eyeballs became a pantry staple over the past decade thanks to cake-decorating aisles expanding in everyday grocery stores. These Bat Oreos sit perfectly in that lineage: playful, approachable, and deeply shareable. They draw on the classic American love for Oreos, a nostalgic cookie that bridges generations and makes any themed dessert feel familiar yet festive.
In autumn, add a pinch of pumpkin pie spice to the melted chocolate for a warm, cozy flavor. For winter gatherings, swap the eyes for tiny snowflake sprinkles and use white melting wafers for a frosty look. In spring, tint white wafers pastel colors and switch eyes for mini confetti sprinkles, turning bats into cheerful butterflies. For birthdays, drizzle a contrasting color over the chocolate cap or add an edible gold dust for sparkle. No matter the season, the base technique stays the same—assemble, cap with chocolate, decorate, and chill—so you can tailor the vibe with sprinkles and colors.
For effortless party prep, cut the wings and assemble the bodies up to a day ahead. Store the winged Oreos flat in a covered container with parchment between layers. Melt and spread the chocolate the morning of your event, then chill and add eyes. Keep finished cookies refrigerated until just before serving to maintain a clean shine. If you are transporting the bats, line a shallow, rigid baking pan with parchment, pack in a single layer, and keep cool with an ice pack beneath the pan; the structure stays neat and the eyes will not shift.
These Bat Oreos are everything I love about holiday cooking: simple ingredients, maximum joy, and a presentation that makes people laugh as they reach for a second. Make them once, and you might find yourself buying candy eyes in bulk come October.
Work on parchment to reduce mess and make transferring to chill easier.
If chocolate thickens, rewarm 5 to 10 seconds and stir thoroughly.
Press wings into the filling before melting chocolate to streamline assembly.
Chill the assembled bats before transporting to keep eyes centered.
Use a small offset spatula for a smooth, glossy chocolate cap.
This nourishing spooky chocolate bat oreos recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Store in an airtight container lined with parchment and refrigerate up to 3 days. For short events, keep at cool room temperature up to 2 hours.
Yes. Freeze in a rigid, airtight container up to 1 month. Thaw in the refrigerator to prevent condensation from dulling the chocolate.
Use chocolate chips with 1 teaspoon neutral oil per 1/2 cup chips, or white/candy wafers. Reheat gently in short bursts.
Choose Double Stuf for better grip. If using regular Oreos, add a dab of melted chocolate at the wing seam to secure them.
This Spooky Chocolate Bat Oreos recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Twist apart 5 Oreos, scrape off cream, and cut each wafer round in half to create semicircle wings. Work on a cutting board with a sharp paring knife for clean cuts.
Press two wings into the cream of 10 whole Double Stuf Oreos, one on each side, until anchored. If a cookie cracks, gently press it back together; the chocolate cap will reinforce it later.
Microwave 1/2 cup chocolate melting wafers in 20-second bursts, stirring well between each until smooth. Stop when nearly melted and stir to finish to prevent scorching.
Spread a thin, even layer of melted chocolate over each Oreo top, covering the center and slightly overlapping the wing seams for a clean finish.
While the chocolate is wet, press two candy eyeballs near the top of each cookie. If sliding occurs, wait 30 seconds for the chocolate to thicken before adjusting.
Chill decorated Oreos on a parchment-lined sheet for 10 to 15 minutes, until firm. Keep refrigerated until ready to serve for best definition.
Refrigerate in an airtight container up to 3 days, separating layers with parchment to protect decorations.
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