Cake Mix Sprinkle Bars are my go-to when I want a dessert that’s easy but still feels special. They’re chewy and gooey, with a sweet vanilla base, little pops of rainbow sprinkles, and pockets of white chocolate.
What I like most is the texture: the edges get lightly golden and a bit chewy, and the middle stays soft and a little sticky from the condensed milk layer. They remind me of funfetti cake, but in a bar cookie form that slices neatly once it’s chilled.
These are great for cookie trays and bake sales, and I make them a lot for birthdays and casual get-togethers. I also like them for holidays when I want something bright and simple next to all the chocolate desserts.
Why You’ll Love This Recipe
Fast and Easy: Cake mix does a lot of the work here, so you get a solid cookie-bar base with very little fuss.
Soft and Chewy: The center stays tender and gooey, especially if you pull them when the middle is just set.
Sprinkles + White Chocolate: The combo is simple, sweet, and exactly what I want in a fun bar dessert.
Easy to Slice: A quick chill makes the bars cut cleanly, so they look nice on a platter.
Simple to Switch Up: You can change the cake mix flavor, swap the chips, or add mix-ins depending on what you have.
Ingredients You’ll Need
Dough
- White or yellow cake mix: I use whatever I have, but white cake mix keeps the color bright so the sprinkles really show. Funfetti cake mix works great too if you want even more color.
- Egg: Just one egg helps bind everything so the bars slice instead of crumbling.
- Unsalted butter: Melted butter makes this dough quick to mix and gives the bars that chewy cookie-bar texture. If you only have salted butter, just go lighter on the added salt.
- Vanilla extract: Don’t skip it. It makes the cake mix taste more like a cookie bar.
- Kosher salt: A small amount helps keep the sweetness from tasting flat.
Filling
- Sweetened condensed milk: This is what makes the middle gooey and rich. Spread it evenly so you don’t end up with dry spots.
- White chocolate chips: These melt a little and stay creamy. Milk chocolate or semi-sweet chips work too if that’s what you like.
- Rainbow sprinkles: I like the classic jimmies here because they hold their color well. You can use nonpareils, but they can bleed a bit more.
- Extra sprinkles: I always save a small handful for the top so the bars look finished after baking.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch pan with parchment paper and lightly grease it.
- Mix the dough: Stir the cake mix, egg, melted butter, vanilla extract, and kosher salt together until a thick dough forms. It will look more like cookie dough than cake batter.
- Press the base: Press about two thirds of the dough evenly into the bottom of the prepared pan. If it sticks to your hands, lightly grease your fingers.
- Add the condensed milk: Spread the sweetened condensed milk evenly over the dough layer, all the way to the edges.
- Add the toppings: Scatter the white chocolate chips and rainbow sprinkles evenly over the condensed milk layer.
- Add the top dough: Crumble the remaining dough over the top so it mostly covers the filling. Add a few extra sprinkles over the top if you want.
- Bake: Bake for 22 to 28 minutes, until the edges are lightly golden and the center looks set.
- Cool and chill: Cool completely in the pan, then chill for 60 minutes so the bars slice cleanly.
- Slice: Lift the parchment out of the pan and cut into bars.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Don’t overbake. Pull them when the edges are lightly golden and the center looks set, not dry. They firm up more as they cool.
Use parchment paper. It makes it much easier to lift the whole slab out, and it helps a lot if any condensed milk bubbles up at the edges.
Press the bottom layer evenly. Thin spots can let the filling pool, and thicker spots can feel a little underbaked. I take an extra minute to smooth it out.
Chill before slicing. The gooey layer needs that time to firm up. If you slice too soon, the bars can look messy even if they taste great.
Keep the topping layer a little crumbly. You don’t need to fully cover the filling like a sealed crust. Those little gaps are fine and bake up nicely.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Milk: A cold glass of milk is classic with these. It’s especially nice if the bars are on the sweeter side for you.
- Coffee or espresso: These are really good with coffee, especially in the afternoon. I like them with a latte if I’m serving them as a little dessert.
- Ice cream: If you want to turn them into a plated dessert, serve a bar with vanilla ice cream on the side. Let the bar sit at room temp for a few minutes first.
- Fruit: Fresh berries are an easy add-on. Strawberries or raspberries are nice if you want something bright on the plate.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the bars airtight at room temperature for up to 3 days. I keep them in a single layer when I can, or use parchment between layers so the tops don’t get sticky.
If you want cleaner slices later, you can chill the pan before cutting and then store the bars already portioned. They’re easy to grab that way.
For longer storage, freeze up to 2 months. I like freezing individual bars so I can take out just what I need.
Thaw at room temperature for about 30 to 60 minutes, or in the fridge overnight. They’re also good slightly chilled if you like a firmer, fudgier bite.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use Funfetti cake mix instead of white or yellow?
Yes. Funfetti cake mix works really well here and gives you more color throughout the dough. I still like adding extra sprinkles in the filling for more texture.
How do I know when these bars are done baking?
I look for lightly golden edges and a center that looks set, not jiggly. The middle should still look soft, because it will firm up as it cools and chills.
Can I swap the white chocolate chips for another kind?
Definitely. Milk chocolate or semi-sweet chips both work. If you like a stronger chocolate flavor, semi-sweet is my pick.
Why do I need to chill them before slicing?
The condensed milk layer is sticky when warm, so the bars can smear and fall apart if you cut too soon. After about an hour in the fridge, the filling firms up and you get much cleaner cuts.
Can I add nuts or candy pieces?
Yes. Add chopped nuts or candy pieces if you want more crunch. I’d keep the pieces fairly small so the top dough layer still covers well and slices neatly.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cake Mix Sprinkle Bars
INGREDIENTS
Dough
- 1 box white or yellow cake mix 15.25 oz
- 1 large egg
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract
- 1/4 tsp kosher salt.
Filling
- 1 can sweetened condensed milk 14 oz
- 1 cup white chocolate chips
- 1/2 cup rainbow sprinkles
- extra sprinkles for topping.
INSTRUCTIONS
Prep
- heat oven to 350F
- line a 9x13 inch pan with parchment and lightly grease
- mix cake mix
- egg
- melted butter
- vanilla
- and salt until a thick dough forms
- press about two thirds of the dough evenly into the prepared pan.
Bake and Serve
- spread sweetened condensed milk evenly over the dough
- scatter white chocolate chips and sprinkles over the milk layer
- crumble remaining dough over the top to mostly cover
- bake until edges are lightly golden and center is set 22 to 28 minutes
- cool completely then chill 60 minutes for clean slices
- lift out and cut into bars.
