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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!
Print Recipe Pin Recipe
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.