Red Velvet Cookie Dough Bars: A Decadent and Festive Treat

Introduction & Inspiration

As someone who loves to experiment with new dessert ideas, I was inspired to create these Red Velvet Cookie Dough Bars. They’re a fun and festive twist on classic cookie bars, perfect for Valentine’s Day, Christmas, or any celebration where you want to add a touch of color and indulgence. The inspiration for this recipe came from my desire to combine the flavors of red velvet cake with the irresistible texture of cookie dough, all while creating a visually stunning dessert.

Homemade Focus

While you can certainly find pre-made cookie dough and frosting at the store, there’s nothing quite like the satisfaction of making these bars from scratch. This recipe is surprisingly straightforward, and the result is a batch of bars that are far superior to anything you can buy pre-made. Plus, making them yourself allows you to control the quality of ingredients and customize the flavors to your liking.

Flavor Goal

The goal here is to create a dessert bar that’s bursting with rich, decadent flavors and a delightful contrast of textures. We’re talking a buttery and slightly salty pink cookie crust, a creamy and subtly chocolatey red velvet cookie dough, and a smooth and sweet white chocolate ganache. The combination is simply irresistible!

Ingredient Insights

Let’s explore the key players in these decadent red velvet cookie dough bars:

For the Pink Cookie Crust:

• Golden Oreos: Golden Oreos provide a buttery and slightly sweet base for the crust.
• Unsalted Butter: Melted unsalted butter binds the cookie crumbs together and adds richness to the crust.
• Pink Food Coloring: Pink food coloring adds a festive touch and a beautiful pink hue to the crust.

For the Red Velvet Cookie Dough:

• Unsalted Butter: Softened unsalted butter adds richness and flavor to the cookie dough.
• Brown Sugar: Light brown sugar adds sweetness and a hint of molasses flavor to the cookie dough.
• Vanilla Extract: Vanilla extract enhances the overall flavor of the cookie dough with its warm and sweet notes.
• Salt: Salt balances the sweetness and enhances the flavors of the other ingredients.
• All-Purpose Flour: All-purpose flour provides the structure for the cookie dough.
• Cocoa Powder: Cocoa powder adds a subtle chocolate flavor to the cookie dough, giving it that classic red velvet taste.
• Whole Milk: Whole milk adds moisture and richness to the cookie dough.
• Red Food Coloring: Red food coloring gives the cookie dough its vibrant red velvet color.
• Mini Chocolate Chips: Mini chocolate chips add a burst of chocolate flavor and a delightful texture to the cookie dough.

For the White Chocolate Ganache:

• White Chocolate: White chocolate adds a creamy sweetness and a smooth texture to the ganache.
• Heavy Cream: Heavy cream adds richness and helps to create a smooth and pourable ganache.

Equipment

You’ll need a few essential tools to make these red velvet cookie dough bars:

• Food processor
• 8×8 inch baking pan
• Aluminum foil
• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Heat-proof bowl

Ingredients

Pink Cookie Crust:

• 26 Golden Oreo cookies
• 4 tablespoons unsalted butter, melted
• 6-7 drops pink food coloring

Red Velvet Cookie Dough:

• 1 ½ sticks unsalted butter, softened
• 1 cup + 2 tablespoons light brown sugar, packed
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons cocoa powder
• ¼ cup + 1 tablespoon whole milk
• 8-10 drops red food coloring
• ½ cup mini chocolate chips
• Sprinkles of your choice

White Chocolate Ganache:

• 8 oz white chocolate, roughly chopped
• ⅓ cup heavy cream

Instructions

1. Make the Pink Cookie Crust: Preheat oven to 350°F (177°C). Line an 8×8 inch baking pan with foil and grease with cooking spray. In a food processor, crush the Oreos into fine crumbs. Add melted butter and pink food coloring, and pulse until combined. Press the crumb mixture into the prepared pan and freeze for 30 minutes.
2. Make the Red Velvet Cookie Dough: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the vanilla extract and salt. Gradually add the flour and cocoa powder, mixing until combined. Add the milk and mix until a dough forms. Stir in the red food coloring and mini chocolate chips.
3. Assemble: Remove the pan with the cookie crust from the freezer. Press the red velvet cookie dough into an even layer over the crust.
4. Make the White Chocolate Ganache: Place the white chocolate in a heat-proof bowl. Heat the heavy cream in the microwave until it’s almost boiling. Pour the hot cream over the white chocolate and let it sit for 1 minute before whisking until smooth.
5. Finish and Chill: Pour the white chocolate ganache over the cookie dough layer and spread evenly. Sprinkle with your choice of sprinkles. Refrigerate for at least 45 minutes to allow the ganache to set.
6. Serve: Remove the bars from the pan by lifting the foil. Slice into squares with a sharp knife and serve.

Troubleshooting

• Cookie dough too soft: If the cookie dough is too soft, chill it in the refrigerator for a short time before spreading it over the crust.
• Ganache too thick: If the ganache is too thick, you can add a bit more hot cream to thin it out.
• Bars sticking to the foil: Make sure to grease the foil well with cooking spray before adding the crust mixture.

Tips and Variations

• For a richer flavor, you can use brown butter instead of regular butter in the cookie dough.
• Feel free to experiment with different types of sprinkles or add other mix-ins to the cookie dough, such as chopped nuts or white chocolate chunks.
• You can also use different colors of food coloring to create a variety of festive cookie bars.

Serving and Pairing Suggestions

These Red Velvet Cookie Dough Bars are a decadent treat that can be enjoyed on their own or with a glass of milk or a cup of coffee. They’re perfect for Valentine’s Day, Christmas, potlucks, bake sales, or a special dessert any time of day.

Nutritional Information

(Per serving, approximate)

• Calories: ~350
• Fat: ~20g
• Cholesterol: ~50mg
• Sodium: ~150mg
• Carbohydrates: ~40g
• Protein: ~4g

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Recipe Summary and Q&A

Recipe Name: Red Velvet Cookie Dough Bars

Prep Time: 20 minutes

Chill Time: 30 minutes for crust + 45 minutes for bars

Cook Time: 8-10 minutes for crust

Yields: 16 bars

Q: Can I use a different type of cookie for the crust?

A: Yes, you can use other types of cookies for the crust, such as chocolate sandwich cookies or graham crackers.

Q: Can I make these bars ahead of time?

A: Absolutely! You can make the bars ahead of time and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: Can I use a different type of chocolate for the ganache?

A: Yes, you can use milk chocolate or dark chocolate instead of white chocolate for the ganache.