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Hey look, I made another gooey bar. This time I made it SNICKERDOODLE!
Snickerdoodle Gooey Bars are so good and made super easy by using a cookie mix. These cookie bars are gooey and sweet and taste like the perfect snickerdoodle recipe!
You guys, I’m in shock: I have a cavity. How in the heck did that happen? I brush my teeth three times a day but here I am, preparing to go endure some dental torture. WTH?
When the dentist found the sticky spot on my tooth, my stomach sank. Then the guy said, “It’s an easy one, you won’t even need Novocain” and I laughed in his face.
You all remember how much I hate the dentist, right? Like, it’s kind of amazing that I’m not taking a valium right now? Or twilight sleep? And how I really hope my dentist likes Hey, Mama because I’ll be blasting it way too loud over my headphones while I white knuckle the chair?
That’s my day today. What are you doing? Hint: you should totally make Snickerdoodle Gooey Bars. That’s what I wish I was doing.
I seem to be on a bar cookie kick these last few weeks. Pumpkin, S’more, Oreo, Lemon…all in just the last few weeks alone! I think that bar cookies are just so easy and, in the craziness of this month, they’re all I have the energy to make. Cookies require scooping. Cake requires frosting. Pie requires rolling. I just don’t have it in me right now, folks.
Plus, when you’ve got a good thing going…why stop? Y’all love all my cookie bar recipes, right? Just say yes, it’ll make me happy today.
(Remember, I need happy today. Getting that cavity filled and all.)
These bars, like all my others, are super easy to make. You just press half the dough in the pan, top it with my favorite substance (sweetened condensed milk) and white chocolate chips, then sprinkle the remaining dough over the top.
Then the snickerdoodle happens: you sprinkle cinnamon sugar alllll over the bars before you bake them.
The cinnamon sugar gives a nice cinnamony sweet crunch to these bars. That, along with the cookies themselves and the gooey factor…these are a winner with a capital W.
Just make sure to brush your teeth after you eat them! 🙂
This recipe is the most recent one in my partnership with Krusteaz. I love their mixes and I know you do too! Using their Snickerdoodle Cookie Mix for this recipe made it so easy, it’s kind of unbelievable. If you need easy in your life right now, these bars will help, pinky swear.
Head on over to the Krusteaz website to get White Chocolate Snickerdoodle Gooey Bar Recipe!
Check out all my gooey bar recipes too!
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White Chocolate Snickerdoodle Gooey Bars
Ingredients
- 2 packages (approx 17 ounces each) Snickerdoodle Cookie Mix (see note)
- 2 large eggs
- 1 cup (226g) unsalted butter, softened
- 1 can sweetened condensed milk (14.5 ounces)
- 1 cup (170g) white chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9x13x2-inch baking pan with foil and spray with nonstick cooking spray. Set aside cinnamon sugar mix that comes with the mix.
- (Read note first!) Mix cookie mix, butter, and egg in the bowl of a stand mixer fitted with the paddle attachment, or you can use a hand mixer. Mix until dough forms.
- Press 1/2 of the cookie mix into the bottom of the prepared pan. Top with sweetened condensed milk, keeping it away from the edges of the pan. Sprinkle evenly white chocolate chips.
- Drop remaining dough by spoonfuls evenly over the top and spread them slightly to cover using your fingers. (It might be easier to spray your hands with cooking spray first.) Sprinkle the cinnamon-sugar topping over the top of the bars.
- Bake for 40-45 minutes until the bars start to get golden brown. The center might still be a little jiggly, but it’ll firm more as it cools. Cool completely before slicing. Bars are very gooey! Chilling them will make them less gooey and easier to cut, if desired. (Note that the center of the bars will fall slightly giving you a little bit of a risen edge around the pan.)
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
Recipe Notes
- If you're using Krusteaz cookie mix, use the ingredients as written.
- If you're using Betty Crocker cookie mix, you'll need to add 2 tablespoons water when mixing the dough.
- If you're using a different cookie mix brand, READ THE DIRECTIONS for making the cookie dough and do that - using the ingredients listed on the packages - and don't use the butter/egg called for here (if they're different). Make the cookie dough as directed then start with step 3.
Recipe Nutrition
Click HERE for more easy recipes that start with cookie dough or cookie mix!
Peanut Butter Snickerdoodle Muddy Buddies
Thanks for reading!
This post was sponsored by Krusteaz. All opinions are 100% my own, as usual. Thank you for supporting the brands that make Crazy for Crust possible. Also, try the Krusteaz Snickerdoodle Cookie Mix. OMG, delish!
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can’t get the rest of the white chocolate snickerdoodle cookie recipe…nothing to cjick where it says click here for rest of recipe
I loved the story about you and your daughter. I have two daughters myself and even though their on their own now and grown they still get jealous if I buy something for one and not the other lol lol. They are totally different in every way which made it hard sometimes. I wouldn’t trade them for any thing in this world and love them dearly but now if fixed the jealous issue because they both have little girls so now Darlin ( that’s what my grand babies call me) buys everything for them lol lol I love your cake rolls recipes they are to die for. I have not had one person not like them. Thank you so much for sharing your recipes with us and may God Bless you and your family
Hi! I tried a couple of your recipes and so far really like them. I had trouble with this one though, I’m not sure if somehow I overmixed the dough or something else went wrong, but I don’t understand how it could possibly fit the bottom and top of the 9×13″ pan. This was anything but easy for me, it took a good hour to get done because I was trying so hard to cover the bottom of the pan with so little dough, and even still I didn’t have enough for the top so about 1/3 of my bars ended up without the top. Do you know where I could have went wrong? I think this recipe would have worked in a 7×11″ pan better for me.
Would appreciate your help 🙂 Thank you
It was definitely a 9×13 pan because when I was making them I made a note to myself that the batter was so thin! If you spray your hands with cooking spray the spreading is much easier and faster (or you can wet them with water). The top has drops of the batter that don’t spread thin, so that’s much easier on the top. If you have a 7×11 pan, it’ll work perfectly as well, and not be as thin. I’m not sure if I’d go as small as a 9×9, but 7×11 would work just fine!
Yep, I’m officially in love with these bars!
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