Sharing our favorite s’mores bars today! My Red Velvet S’mores Bars are vibrant, easy to make cake mix and brownie bars that are totally irresistible! Perfect for any occasion!
S’mores Bars
Who’s ready for some Brownie Red Velvet Gooey S’mores Bars? The bottom layer is brownie then graham cracker, chocolate chips, marshmallow, sweetened condensed milk and finally a red velvet cookie layer!
Try my Fruity Pebbles Cookie Bars too! Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!
What You’ll Need
- box of brownie mix + ingredients needed on box– I generally use Ghirardelli for the brownie mix.
- red velvet cake mix + ingredients needed on box– Any red velvet cake mix works great such as Duncan Hines.
- canola oil– Oil is added to the brownie mix and cake mix.
- butter– For most of my recipes I use salted, but unsalted works great too.
- large eggs– For consistency I use large eggs in my cooking and baking.
- graham crackers– Full graham cracker sheets are layered between the brownie and cake mix layers.
- mini marshmallows– Mini marshmallows get layered between the graham cracker and cake mix layer.
- sweetened condensed milk- Sweetened condensed milk gets drizzled over marshmallows.
How To Make S’mores Bars
- Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with parchment paper.
- Prepare brownie mix according to package directions and pour into bottom of prepared baking dish. Layer with Sheets of graham crackers, chocolate chips, marshmallows and drizzle evenly with sweetened condensed milk.
- In a large mixing bowl, add red velvet cake mix, melted butter, egg and oil, mixing until dough forms. With a cookie scoop, scoop dough over marshmallow layer then press dough so it’s flattened. Bake for 40-45 minutes, until baked through. Let cool completely. Takes a few hours. Best if prepared at night then let cool overnight. When cool, cut into squares and serve.
Transfer the batter to a 9×13 inch baking dish.
Layer with graham crackers then top with chocolate chips!
Marshmallows next please. Drizzle with sweetened condensed milk.
Scoop the red velvet dough over the marshmallows then flatten out like so. Bake for 40-50 minutes and….
Hello layers.
Such a festive bar. Great for neighbor gifts too! They look great wrapped up. Can’t wait for you to try these! Enjoy.
How To Serve Red Velvet Bars
Serve red velvet bars for any occasion where a dessert is needed. The red colored dessert is perfect for Valentine’s Day and Christmas along with so many other occasions.
How Do I Store These Cookie Bars?
Store any leftover bars in an airtight container for up to 3 days on the counter.
Tips For Making The Best Cookie Bars
- Don’t alter the recipe, use all ingredients as listed.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Don’t overtake your cookie bars. Bars will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before cutting into squares and storing in containers. This will keep their crispness.
- Store leftover cookies in an airtight container for 3 days room temperature.
Brownie Red Velvet Gooey S'mores Bars
Equipment
- 9 x 13 inch baking dish
- parchment paper
- mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 1 brownie mix 9x13 size
- 7 full sheets graham cracker
- 1 cup semi-sweet chocolate chips
- 2 cups mini marshmallows
- 7 ounces sweetened condensed milk 1/2 can
Red Velvet Layer
- 1 box Red Velvet Cake Mix
- 1 stick melted unsalted butter
- 1 large egg
- 3 tablespoons canola oil
Instructions
- Preheat oven to 350 degrees F. and line a 9x13 inch baking dish with parchment paper.
- Prepare brownie mix according to package directions and pour into bottom of prepared baking dish. Layer with Sheets of graham crackers, chocolate chips, marshmallows and drizzle evenly with sweetened condensed milk.
- In a large mixing bowl, add red velvet cake mix, melted butter, egg and oil, mixing until dough forms. With a cookie scoop, scoop dough over marshmallow layer then press dough so it's flattened. Bake for 40-45 minutes, until baked through. Let cool completely. Takes a few hours. Best if prepared at night then let cool overnight. When cool, cut into squares and serve.