Sharing our favorite s’mores bars today! 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
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!
What You’ll Need
- box of brownie mix + ingredients needed on box
- red velvet cake mix + ingredients needed on box
- canola oil
- butter
- large eggs
- graham crackers
- mini marshmallows
- sweetened condensed milk
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 or 5 days in the refrigerator.
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
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
Pin Red Velvet S’mores Bars
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I have purchased red velvet brown and its perfect!
Keep it this!!
If I were to prepare this the night before and then bake it the next day , will the crackers be too soggy?
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.