Red Velvet S’mores Bars

4.75 from 4 votes

My Red Velvet S’mores Bars are fun, festive and irresistible! Perfect for any occasion! S’mores bars have never been so delicious!

S'mores Bars

S’mores Bars

Who’s ready for some Brownie Red Velvet Gooey S’mores Bars? I can not get over these s’mores bars! I literally had to get them out of my house as fast as possible because there was no stopping me from munching on them all day! 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!

How To Make S’mores Bars

S'mores Bars

Prepare your brownie batter according to the package directions

S'mores Bars

Transfer the batter to a 9×13 inch baking dish.

S'mores Bars

Layer with graham crackers then top with chocolate chips!

S'mores Bars

Marshmallows next please.

S'mores Bars-15

Seriously! Am I the only one that could eat this stuff right out of the can?

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Lookin’ good 🙂

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Whip up the red velvet cookie layer. See recipe below. Nice and simple.

S'mores Bars

Scoop the red velvet dough over the marshmallows then flatten out like so. Bake for 40-50 minutes and….

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Hello layers.

S'mores Bars

Such a festive bar. Great for neighbor gifts too! They look great wrapped up.

S'mores Bars

Can’t wait for you to try these! Enjoy.

S'mores Bars
How Do I Store S’mores Bars?

Store any leftover bars in an airtight container for up to 3 days on the counter or 5 days in the refrigerator.

Tips For Making The Best Cookie Bars

  1. Don’t alter the recipe, use all ingredients as listed.
  2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
  3. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
  4. Don’t skip creaming your butter and sugars for a good 2 minutes.  Helps create a fluffy, chewy cookie bar.
  5. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
  6. Don’t overtake your cookie bars.  Bars will continue to cook on hot cookie sheet when removed from oven.
  7. Let cookies cool completely before cutting into squares and storing in containers. This will keep their crispness.
  8. Store leftover cookies in an airtight container for 3 days room temperature.
s'mores bars
4.75 from 4 votes

Brownie Red Velvet Gooey S'mores Bars

Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings: 12
Calories: 392kcal
Author: Jenny
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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.

Nutrition

Calories: 392kcal | Carbohydrates: 56g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 386mg | Potassium: 284mg | Fiber: 2g | Sugar: 35g | Vitamin A: 70IU | Vitamin C: 0.4mg | Calcium: 119mg | Iron: 3mg
Keywords: baked goods, baking, brownie recipe, brownies, red velvet, red velvet brownies, s'mores, s'mores brownie, s'mores recipe, simple brownie recipe

Pin Red Velvet S’mores Bars

s'mores bars

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53 Responses
  1. Christina

    I made these this morning and used a Duncan Hines red velvet cake mix but mine turned out looking more like a chocolate cake mix. Not anywhere near the bright red top layer yours has. Any idea why this happened?

      1. Christina

        Yes I prepared it according to your recipe (not the back of the cake mix). Very weird cuz I used the exact same cake mix. Not sure what happened

  2. Lindsay

    OMG Jenny, these were fantastic! I made them last night (super quick and easy) and brought them to work for Valentine’s Day today, and the whole pan was gone within the hour. Thanks for sharing! 🙂

  3. Kristen

    Hi Jenny! I just made these bars tonight. 🙂 We are hosting family dinner tomorrow night and these bars are for our dessert!! Thank you for sharing your awesome talent with us!! I will reply on here tomorrow and let you know how we all liked them. 🙂

      1. Kristen

        CRAZY AMAZING!!! WOW!!!! HUGE RAVING HIT at family dinner! They are all gone!! The entire 9 x 13 pan! Right now I am wishing I had one leftover for myself. 😉 I made them exactly according to your recipe. I even used parchment paper and lined the baking dish. I really liked that trick. THANK YOU JENNY!! I am looking for a reason to make them again! 🙂

  4. Oh my…these are a must try. Bet they make a GREAT comfort food.

    Personally, I wouldn’t try skipping the condensed milk, Nina – but that’s just me, maybe Jenny has better input on that…

  5. Dee

    I just made these and went by the recipe exactly. Waited an hour for it to cool and cut into it and scooped out a piece.

    The taste is divine.

    Just one problem. Why is the brownie mix on the bottom still liquid?
    Is it supposed to be that way? For now I am covering it and placing it in the fridge to “harden”.

    Other then that all the other layers are done and very tasty.

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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