Carrot Cake Bars
Craving carrot cake without all the hassle? These Carrot Cake Bars are made with just five simple ingredients—starting with a carrot cake mix for a shortcut that doesn’t skimp on flavor. Gooey marshmallows and creamy white chocolate chips take them to the next level, adding melty pockets of sweetness in every bite. Whether you’re short on time or just want an easy treat that tastes like you spent hours in the kitchen, these bars deliver big flavor with minimal effort. Perfect for parties, potlucks, or a cozy night in!
Equipment
- 1 9×13 pan
Ingredients
- 1 Betty Crocker carrot cake mix (the brand matters!)
- 2/3 cup butter melted
- 1/3 cup evaporated milk
- 1/2 tsp cinnamon
- 1 cup white chocolate chips (or substitute for cream cheese chips)
- 1/2 cup marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the carrot cake mix, evaporated milk, and melted butter. Stir until a thick batter forms.
- Divide the batter in half. Place one half in the fridge to chill.
- Lightly spray a 9×13-inch baking pan with nonstick cooking spray. Press the other half of the batter evenly into the bottom of the pan.
- Bake for 6–7 minutes, just until the base starts to set.
- Remove the pan from the oven and sprinkle the partially baked base with white chocolate chips and mini marshmallows.
- Take the remaining batter out of the fridge. Spray your hands with nonstick spray and flatten pieces of dough in your palms. Gently place them on top of the marshmallows and chocolate chips, creating a “patchwork quilt” effect.
- Return the pan to the oven and bake for an additional 15–16 minutes, or until the top is golden and set.
- Let cool completely before slicing into bars. Enjoy!
Notes
Tip: Don’t have white chocolate chips on hand? Try swapping them out for 1 bag (80z) Hershey’s Cream Cheese Chips! They add a tangy-sweet twist that pairs perfectly with the warm spices of the carrot cake and gooey marshmallows. It’s a delicious upgrade you’ll want to try!