Ingredients
Equipment
Method
- In large mixing bowl, combine cake mix, melted butter, and eggs. Whisk or stir vigorously until smooth and thick, resembling cookie dough rather than cake batter. Should be no dry pockets of cake mix remaining. Mixture will be very dense and sticky—correct for these easy dessert bars.
- Crucial step for easy dessert recipes: generously grease inside of 6-quart slow cooker insert with butter or nonstick spray, coating bottom and sides thoroughly. Don't skimp—high sugar content can cause serious sticking if not well-greased for these homemade bars. For extra insurance, can line with parchment paper sling.
- Transfer all batter to greased slow cooker insert. Using spatula or greased hands, press batter evenly into bottom, spreading to edges. Should form relatively even layer across bottom of slow cooker for perfect dessert bars.
- In small bowl, mix together granulated sugar and ground cinnamon until evenly combined. Sprinkle cinnamon-sugar mixture evenly over entire surface of batter. Do NOT stir in—leaving on top creates signature snickerdoodle cookie crust as bakes in your slow cooker dessert.
- Cover slow cooker with lid. Cook on LOW 1 to 1½ hours. Start checking at 1-hour mark. Bars done when edges golden brown and pulling away slightly from sides, and center set but still slightly soft. Insert toothpick into center—should come out clean or with just few moist crumbs (not wet batter). Don't overcook these easy dessert bars—slow cooker retains heat and continues cooking even after turn off, so slightly underdone better than dry.
- Turn off slow cooker and let bars cool in insert 15-20 minutes. Cooling time allows to set up and makes slicing easier—if try to cut while piping hot, fall apart. Once cooled slightly, slice into squares directly in slow cooker or scoop out warm portions with spoon. Serve as-is, dusted with powdered sugar, or topped with vanilla ice cream for ultimate comfort food dessert.
Notes
Grease generously—#1 problem with slow cooker desserts is sticking. Use plenty butter or spray for these easy dessert bars.
Watch timing—slow cookers vary. Start checking at 1 hour to prevent overcooking your homemade bars.
Don't lift lid often—each peek, heat escapes and extends cooking time for your dessert.
Firm up as cool—if center looks slightly soft when turn off heat, snickerdoodle bars probably perfect.
Room temp eggs mix better—incorporate more smoothly with melted butter in this easy dessert recipe.
Use parchment sling—cut parchment to fit bottom with handles hanging over sides for easy removal of your bars.
Different cake mix: Try spice cake for extra cinnamon flavor in dessert bars, or white cake for lighter texture.
Add chocolate chips: Fold ½ cup white chocolate or butterscotch chips into batter for extra richness in homemade dessert.
Make it richer: Use butter cake mix instead of yellow or vanilla for these comfort food bars.
Extra cinnamon: Increase cinnamon in topping to 1 tablespoon for more spice in snickerdoodle dessert.
Add vanilla extract: Mix 1 teaspoon into batter for extra flavor in these easy bars.
Salted butter: If using salted, bars slightly saltier but still delicious for your dessert.
Cream cheese swirl: Drop spoonfuls sweetened cream cheese into batter before cooking for cheesecake-style dessert.
Nuts: Sprinkle chopped pecans or walnuts over cinnamon-sugar topping for added crunch in your bars.
Different size slow cooker: 6-quart works best for this easy dessert recipe. Smaller may overflow; larger makes thinner bars that cook faster.
Bars sticking: Insert wasn't greased enough for these easy dessert bars. Use plenty butter or spray, or line with parchment next time.
Cook on HIGH: Not recommended—high heat cooks edges too fast before center sets in your slow cooker dessert.
Know when done: Use toothpick test for perfect dessert bars. Should come out with few moist crumbs—not wet batter (underdone) or completely clean and dry (overdone).
Add mix-ins: Yes! Fold in ½ cup chocolate chips, butterscotch chips, or chopped nuts before pressing into slow cooker for customized homemade dessert.
Bars dry: Cooked too long. Slow cookers vary in temp so start checking at 1 hour next time for perfect snickerdoodle bars.
Double recipe: Not in 6-quart slow cooker—would overflow. Make two batches or use larger slow cooker for your dessert bars.
Store leftover bars airtight in fridge 3-4 days. Firm up when cold, becoming more cookie-like.
Cool completely, wrap individual bars tightly in plastic wrap, freeze in freezer bag up to 2 months. Thaw at room temp before serving homemade dessert.
Microwave individual portions 15-20 seconds to restore gooey texture, or reheat at 300°F for 5-10 minutes for warm dessert bars.
Serve: Warm, either sliced into squares or scooped into bowls. Perfect plain, with vanilla ice cream, or with caramel sauce drizzle for ultimate comfort food experience.
Pairs with: Vanilla ice cream, whipped cream, caramel sauce, chocolate drizzle, cold milk, hot coffee, chai tea, hot chocolate for complete dessert experience.
Watch timing—slow cookers vary. Start checking at 1 hour to prevent overcooking your homemade bars.
Don't lift lid often—each peek, heat escapes and extends cooking time for your dessert.
Firm up as cool—if center looks slightly soft when turn off heat, snickerdoodle bars probably perfect.
Room temp eggs mix better—incorporate more smoothly with melted butter in this easy dessert recipe.
Use parchment sling—cut parchment to fit bottom with handles hanging over sides for easy removal of your bars.
Different cake mix: Try spice cake for extra cinnamon flavor in dessert bars, or white cake for lighter texture.
Add chocolate chips: Fold ½ cup white chocolate or butterscotch chips into batter for extra richness in homemade dessert.
Make it richer: Use butter cake mix instead of yellow or vanilla for these comfort food bars.
Extra cinnamon: Increase cinnamon in topping to 1 tablespoon for more spice in snickerdoodle dessert.
Add vanilla extract: Mix 1 teaspoon into batter for extra flavor in these easy bars.
Salted butter: If using salted, bars slightly saltier but still delicious for your dessert.
Cream cheese swirl: Drop spoonfuls sweetened cream cheese into batter before cooking for cheesecake-style dessert.
Nuts: Sprinkle chopped pecans or walnuts over cinnamon-sugar topping for added crunch in your bars.
Different size slow cooker: 6-quart works best for this easy dessert recipe. Smaller may overflow; larger makes thinner bars that cook faster.
Bars sticking: Insert wasn't greased enough for these easy dessert bars. Use plenty butter or spray, or line with parchment next time.
Cook on HIGH: Not recommended—high heat cooks edges too fast before center sets in your slow cooker dessert.
Know when done: Use toothpick test for perfect dessert bars. Should come out with few moist crumbs—not wet batter (underdone) or completely clean and dry (overdone).
Add mix-ins: Yes! Fold in ½ cup chocolate chips, butterscotch chips, or chopped nuts before pressing into slow cooker for customized homemade dessert.
Bars dry: Cooked too long. Slow cookers vary in temp so start checking at 1 hour next time for perfect snickerdoodle bars.
Double recipe: Not in 6-quart slow cooker—would overflow. Make two batches or use larger slow cooker for your dessert bars.
Store leftover bars airtight in fridge 3-4 days. Firm up when cold, becoming more cookie-like.
Cool completely, wrap individual bars tightly in plastic wrap, freeze in freezer bag up to 2 months. Thaw at room temp before serving homemade dessert.
Microwave individual portions 15-20 seconds to restore gooey texture, or reheat at 300°F for 5-10 minutes for warm dessert bars.
Serve: Warm, either sliced into squares or scooped into bowls. Perfect plain, with vanilla ice cream, or with caramel sauce drizzle for ultimate comfort food experience.
Pairs with: Vanilla ice cream, whipped cream, caramel sauce, chocolate drizzle, cold milk, hot coffee, chai tea, hot chocolate for complete dessert experience.