X

Red Velvet Cake Mix Cookie Bars

This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

If you need a Valentine treat and don’t have time to scoop cookies (or just don’t feel like it), these red velvet cake mix cookie bars topped with homemade cream cheese frosting are the perfect alternative!

Cut these bars as small or generous as you need to to serve your group.

stack of red velvet cookie bars

Click HERE to save recipe to Pinterest

Are your kids allowed to bring homemade treats into their class? Julia is not and it obviously breaks my heart. I understand why, but it still makes me sad.

She’s having a Valentine’s Day breakfast in her class and I’m in charge of bringing store bought mini muffins & cheese cubes.

At least I can make these cookie bars for our at-home Valentine celebration.

CAKE MIX BARS INGREDIENTS

Gather these ingredients – full recipe card is below.

  • Red Velvet Cake Mix – Standard size is now 15.25 oz. (any flavor will work in this recipe)
  • Butter
  • Eggs
  • Vanilla Extract
ingredients laid out to make cookie bars

CREAM CHEESE FROSTING INGREDIENTS

  • Cream Cheese – Start with room temperature cream cheese so it mixes smoothly.
  • Butter – I like to use salted butter to balance the sweetness, but unsalted works, too.
  • Powdered Sugar – Sometimes called confectioners’ sugar. Same thing.
  • Vanilla Extract

When you’re going semi-homemade with the doctored cake mix cookie bars, it’s nice to top them with homemade cream cheese frosting. Plus, tangy cream cheese frosting is the perfect balance to the red velvet.

STEP ONE: Add your cake mix, melted butter, eggs, and vanilla extract to a bowl and stir to combine.

STEP TWO: Press your cookie dough into a 9 x 13 baking dish that has been lined with parchment paper and sprayed with non-stick spray.

STEP THREE: Bake at 350 degrees for 20-25 minutes. A toothpick inserted into the center should come out clean.

STEP FOUR: Remove from oven and let chill completely before frosting.

process shots of making red velvet cookie bars

HOW TO MAKE EASY CREAM CHEESE FROSTING

STEP ONE: Add room temperature cream cheese, butter, powdered sugar, and vanilla extract to a mixing bowl. Use a hand mixer on medium to beat until fully incorporated. That’s it!

Once the cake mix bars are cooled, frost with an offset spatula and top with sprinkles.

Cut into whatever size bars you need/want.

white plate of cookie bars topped with valentine sprinkles

I’m sharing this recipe as part of the 2020 Good Cookies Valentine’s Day Event. I participated last year with Valentine Sugar Cookie Cups and I wanted to continue to do my little part in fighting pediatric cancer.

There are 40,000 US children actively battling cancer right now and the National Cancer Institute’s budget is less than 4% for childhood cancer.

By donating to Cookies for Kids’ Cancer, you can help join the fight. The goal is to raise at least $3,000 because OXO, Mediavine, and Dixie Crystals have pledged to match each dollar up to that amount. That means each dollar raised turns into $4!

I made my donation and you can make yours here > DONATE TODAY

hand holding a cookie bar with valentine sprinkles

TOOLS FOUND ON AMAZON TO HELP YOU:

  • 9 x 13 Baking Dish – I like to have one with a lid to store leftovers.
  • Offset Spatula – For easily frosting the cookie bars.
  • Mixing Bowls – For making both the cookie dough and the frosting.
  • SPRINKLES – There are lots of fun Valentine’s themed sprinkles on Amazon or I usually have good luck at Marshalls/HomeGoods.

NEED MORE VALENTINE’S DAY TREATS IN YOUR LIFE? TRY THESE:

Connect with Persnickety Plates!

Follow along on my social media so you never miss a post!

I made a fun group on Facebook for sharing recipes, asking questions, and talking about food. I’d love to have you! Request to join HERE.


Also, sign up to receive an email in your inbox for each new recipe:

FREE EMAIL SUBSCRIPTION & EBOOK

If you MAKE & LOVE this recipe, share it on Instagram and tag me @melissa_pplates and/or #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!

It is VERY HELPFUL to me and other readers if you leave a review after you make my recipe. Please come back & let me know how it turned out!

stack of red velvet cookie bars with cream cheese frosting
stack of red velvet cookie bars

Red Velvet Cake Mix Cookie Bars

Melissa Williams | Persnickety Plates
If you need a Valentine treat and don't have time to scoop cookies (or just don't feel like it), these red velvet cake mix cookie bars topped with homemade cream cheese frosting are the perfect alternative!
4.54 from 15 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 15 bars
Calories 234 kcal

Ingredients
 

For the cake mix cookie bars

  • 1 15.25 oz red velvet cake mix
  • 2 large eggs
  • ½ cup butter melted
  • 1 tsp vanilla extract

For the cream cheese frosting

  • 8 oz cream cheese at room temperature
  • 2 Tb butter at room temperature
  • 2 tsp vanilla extract
  • 3.5 cups powdered sugar

Instructions
 

To make the cookie bars

  • Preheat your oven to 350 degrees and line a 9 x 13 baking dish with parchment paper. Set aside.
  • To a large mixing bowl, add the cake mix, eggs, melted butter, and vanilla extract. Stir together until fully combined.
  • Press the cookie dough (it will be thick) evenly into the prepared baking dish.
  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let fully cool before frosting.

To make the cream cheese frosting

  • To a large mixing bowl, add the room temperature cream cheese and butter. Add in the vanilla. Cream together.
  • Add in the powdered sugar, while mixing, until fully incorporated.
  • Once fully cooled, use an offset spatula to evenly frost the cookie bars. Add sprinkles then cut into desired size.

Nutrition

Serving: 1gCalories: 234kcalCarbohydrates: 29gProtein: 2gFat: 13gSaturated Fat: 8gCholesterol: 63mgSodium: 121mgPotassium: 31mgSugar: 28gVitamin A: 456IUCalcium: 21mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Brownie Cups from Julie of The Little Kitchen
Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
Strawberry Cake Rolls from Coleen of The Redhead Baker
Perfect M&M Cookies from Carlee of Cooking With Carlee
Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
Double Chocolate Chip Cookies from Faith of An Edible Mosaic
Andes Mint Cookies from Rebekah of Kitchen Gidget
Chocolate Pots from Kristin of On the Home Front
Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
Nutella Cookies from Raquel of Organized Island
Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
Salted Caramel Bars from Marybeth of Baby Savers
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine’s Day Cookie Cake from Bree of Baked Bree
Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
Valentine’s Blondie Bars from Becca of The Salted Cookie
Confetti Cookies from Amy of The Nifty Foodie
Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
Ancho Chili Brownies from Dee of Meatloaf and Melodrama
Heart Shaped Spritz Cookies from Holly of A Baker’s House
Strawberry Macarons from April of April Erhard
Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food
Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen
Raspberry Cinnamon Rolls from Rose of Rose Bakes
Cherry Chocolate Chip Cookies from Courtney of Know Your Produce
Nutella Chocolate Cupcakes for Two from Sara of Confectionary Tales
Butter Almond Mushroom Cookies from Jamie of Southern Revivals


Reader Interactions

    Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Sam says

    Anyone know how much butter?

    • Melissa Williams says

      1/2 cup melted. Do you see the recipe card above?

  2. Laura says

    So excited to make these! But I also was wondering how much butter. The recipe card only says melted butter and not the quantity.

    • Melissa Williams says

      I’m so confused because it is there – I had friends check! lol It is 1/2 cup melted butter in the bars.

  3. Tina Schaum says

    Can these be frozen

    • Melissa Williams says

      Yes, but I would freeze without frosting, if possible.

  4. Jessica says

    5 stars
    Loved these! So easy and taste delicious!

  5. Stephanie says

    I want to make these ahead of time for a Christmas party. What is the best way to store them if I make them 1-2 days early? Thanks

    • Melissa Williams says

      I would cover tightly & store in the fridge once they’re frosted.

  6. Amanda says

    Do these come out more like a cake or more dense like a brownie?

    • Melissa Williams says

      It’s a bit of a mix of the two. Not fluffy like cake but not quite as chewy as a brownie.

  7. Debby says

    3 stars
    No way it fits in a 9×13. More like a 9×9

    • Melissa Williams says

      Yes it does. You can see it in the pan in the pics above.

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.