White Chocolate Snickerdoodle Gooey Bars

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These White Chocolate Snickerdoodle Gooey Bars are easy to make with Krusteaz Snickerdoodle Cookie mix!!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: bars

Cost: $8

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.

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.

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