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Slow Cooker Cookie Bars

Slow Cooker Frosted Cookie Bars

Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 12 cookie bars
Calories 943kcal


For cookies:

  • 2 cups butter softened
  • 14 ounces sweetened condensed milk
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 cups all purpose flour
  • 1 cup white chocolate chips
  • 1.75 oz rainbow sprinkles (plus more for topping, if desired)

For frosting:

  • 1 cup butter at room temperature
  • 4 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 4 tablespoons heavy cream
  • 2 drops or more food coloring, if desired



  • In a large mixing bowl with handheld mixer beat softened butter for 2 minutes
  • Add condensed milk, baking powder, salt and vanilla
  • Slowly add flour while mixing at medium speed until fully incorporated
  • Using a spoon mix in white chocolate chips by hand
  • Add sprinkles and stir just enough to mix but don't over mix as they will bleed into batter
  • Pour into slow cooker that has been sprayed with nonstick cooking spray
  • Cover and cook on high for 2-3 hours until edges are just lightly browned and middle appears set
  • Let cool completely (for a few hours at least) then frost


  • In a large mixing bowl with handheld mixer beat softened butter for 2 minutes
  • Add 3 cups of powdered sugar, vanilla and 2 tablespoons cream and continue to mix at medium high speed for 2-3 minutes. Add more sugar if too thin or more cream if too thick.
  • Add food coloring and mix until combined
  • Frost cookie bars and serve!


I cooked these on high in my casserole crock for 3.5 hours
I do not recommend using nonpareil sprinkles as they will bleed into your batter and turn it an odd color
Recipe adapted from Jen's Favorite Cookies


Calories: 943kcal | Carbohydrates: 103g | Protein: 8g | Fat: 56g | Saturated Fat: 35g | Cholesterol: 143mg | Sodium: 660mg | Potassium: 429mg | Fiber: 1g | Sugar: 70g | Vitamin A: 1585IU | Vitamin C: 0.9mg | Calcium: 234mg | Iron: 2.2mg