Snickerdoodle Magic Bars

by Jillian
Layers upon layers of deliciousness in these ooey gooey Snickerdoodle Magic Bars! The bars are layered with a snickerdoodle cookie crust, Brown Sugar Cinnamon Pop-Tarts, marshmallows, cinnamon chips, white chocolate chips, and sweetened condensed milk. Cinnamon sugar heaven!

Layers upon layers of deliciousness in these ooey gooey Snickerdoodle Magic Bars! The bars are layered with a snickerdoodle cookie crust, Brown Sugar Cinnamon Pop-Tarts, marshmallows, cinnamon chips, white chocolate chips, and sweetened condensed milk. Cinnamon sugar heaven!

I’m sure that most of you have heard of magic bars, also known as 7-layer bars. They’re actually one of the easiest things to make, despite the amount of layers they contain. That’s because most of the layers consist of just one ingredient, which also makes these bars super customizable!

As I mentioned earlier, traditional magic bars contain 7 layers. My bars on the other hand, fell one layer short of that. (Womp, womp, womp.) HOWEVER, my bars contain a thick and chewy layer of snickerdoodle cookie instead of the boring ol’ graham cracker crust that traditional 7-layer bars contain. So I’d say that’s a pretty good compromise, don’t ya think?

To keep these bars as simple as possible, I used a box of white cake mix to make the snickerdoodle cookie base. Instead of adding the ingredients called for on the box, you add a stick of melted butter, 2 eggs, and a dash of cinnamon. That’s it! Once you stir it all together, about 3/4 of the batter goes into the pan, and the whole thing is sprinkled with cinnamon sugar before it bakes in the oven. Honestly, I wouldn’t have guessed that this snickerdoodle was made from a box of cake mix. It’s deliciously thick, chewy, sweet, and cinnamony–just like a traditional snickerdoodle!

The snickerdoodle layer bakes for about 12 minutes. You don’t want to bake it all the way through since it’s going to go back into the oven after the rest of the layers have been added.

Layer #2 is probably not the most common ingredient you’ve seen in baked goods…Pop-Tarts. I know, I know…it sounds a bit, shall I say…white trashy? But hear me out, guys! Pop-Tarts are the perfect addition to magic bars because they contain a nice gooey layer of filling. Furthermore, they’re just so dang delicious on their own, so why wouldn’t they be amazing baked into these bars? So, sticking with the snickerdoodle theme of these magic bars, I went with the classic Brown Sugar Cinnamon Pop-Tarts.

Now, if you haven’t already consumed the rest of the snickerdoodle batter, this would be the time to dollop it evenly over the Pop-Tarts. There’s no need to smooth the batter out into one even layer because you actually want thick hunks of snickerdoodle to peek out of the bars as they’re baking.

Layers 3, 4, and 5 are marshmallows, white chocolate chips, and cinnamon chips. You’re more than welcome to substitute any of these ingredients with nuts (pecans, walnuts, almonds, peanuts, etc.) or different chip flavors. I’m sure peanut butter, semi-sweet chocolate, or butterscotch chips would be delicious in these! 

The final layer of business is sweetened condensed milk. You’ll end up using a little over half of a standard 14-ounce can, so if you’re looking for other ways to use up that remaining sweetened condensed milk, I highly recommend making my CopyCat Wendy’s Frosty

After the sweetened condensed milk is drizzled over everything (in the pan, that is), it’s time to bake it! I recommend placing a piece of foil over the top about halfway through baking to prevent the marshmallows from getting too dark. 

The only downside to these bars is that you have to wait for them to cool completely before you even dare cut into them. Since they contain sweetened condensed milk and melted chocolate, cutting them while they’re warm will most like result in a big gooey (although delicious) mess. If you want to speed up the cooling process, just pop them into the refrigerator for a few hours.

Make sure to use a sharp knife when cutting into these bars. If you want nice, clean cuts, dip your knife into hot water, wipe it off with a paper towel, then slice into the bars. I usually do this step between each cut. ALSO, being that these bars are pretty decadent, you might want to cut the pieces on the smaller side. I cut mine into 16 pieces, which was just perfect! 

With how flippin’ easy peasy and deliciously ooey gooey these Snickerdoodle Magic Bars are, you’d be crazy NOT to run to your kitchen this instant to make them. I mean, it’s basically a snickerdoodle on steroids. What’s NOT to love??

Layers upon layers of deliciousness in these ooey gooey Snickerdoodle Magic Bars! The bars are layered with a snickerdoodle cookie crust, Brown Sugar Cinnamon Pop-Tarts, marshmallows, cinnamon chips, white chocolate chips, and sweetened condensed milk. Cinnamon sugar heaven!

Snickerdoodle Magic Bars

Layers upon layers of deliciousness in these ooey gooey Snickerdoodle Magic Bars! The bars are layered with a snickerdoodle cookie crust, Brown Sugar Cinnamon Pop-Tarts, marshmallows, cinnamon chips, white chocolate chips, and sweetened condensed milk. Cinnamon sugar heaven!
Prep Time 45 minutes
Cook Time 32 minutes
Total Time 1 hour 17 minutes
Course Dessert
Cuisine American
Servings 16 Pieces

Ingredients
  

Cinnamon Sugar:

  • 4 teaspoons granulated sugar
  • ½ teaspoon cinnamon

Magic Bars:

  • 1 box white cake mix
  • ½ cup butter melted
  • 2 eggs
  • ½ teaspoon cinnamon
  • 5 Brown Sugar Cinnamon Pop-Tarts
  • ½ cup mini marshmallows
  • ¼ cup cinnamon chips*
  • ¼ cup white chocolate chips*
  • 8 ounces sweetened condensed milk (a little over half of a can)

Instructions
 

Make the Cinnamon Sugar:

  • In a small bowl, stir the sugar and cinnamon together; set aside.

Make the Magic Bars:

  • Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment paper and spray with nonstick cooking spray.
  • In a mixing bowl, stir the cake mix, butter, eggs, and cinnamon together until combined. Pour about 3/4 of the batter into the pan, smoothing it out into an even layer. Sprinkle 2 teaspoons of the cinnamon sugar over the batter, then bake in the oven for 12 minutes.
  • Remove the pan from the oven and immediately top the snickerdoodle layer with the Pop-Tarts, cutting them as needed. Scatter dollops of the remaining dough over the Pop-Tarts and sprinkle 1 teaspoon of the cinnamon sugar on top.
  • Evenly sprinkle the marshmallows, cinnamon chips, and white chocolate chips over the batter. Drizzle the sweetened condensed milk over everything, then bake for 18-20 minutes, or until the edges of the bars are golden brown and the marshmallows are nice and toasty.**
  • Sprinkle the remaining cinnamon sugar over the bars. Allow to cool COMPLETELY in the pan before cutting into squares.

Notes

*You can also substitute the cinnamon chips and white chocolate chips with semi-sweet, butterscotch, or peanut butter chips.
**I recommend placing a piece of foil over the bars halfway through baking to prevent the marshmallows from getting too dark.
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