Chewy Red Velvet Cookie Bars Food

CHEWY RED VELVET COOKIE BARS

Chewy Red Velvet Cookie Bars image

Provided by Dan Langan

Categories dessert

Time 1h50m

Yield 16 bars

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1 1/4 cups (155 grams) all-purpose flour
1/4 cup (20 grams) Dutch-process cocoa powder
10 tablespoons unsalted butter, melted
2 ounces cream cheese (1/4 of an 8-ounce package), at room temperature
1/2 cup plus 2 tablespoons (135 grams) granulated sugar
1/2 cup packed (110 grams) light brown sugar
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 teaspoons red food coloring
1/2 teaspoon white or cider vinegar
1/2 cup white chocolate chips
1/2 cup mini semisweet chocolate chips

Steps:

Preheat the oven to 350 degrees F.
Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
Whisk together the flour and cocoa in a small bowl; set aside.
Combine the butter, cream cheese, granulated and brown sugars, salt and baking soda in a medium bowl. Stir with a rubber spatula until combined. Some bits of cream cheese may remain. Add the egg, vanilla extract, food coloring and vinegar; stir to combine.
Add the cocoa mixture and 1/4 cup each of the white chocolate chips and mini chips to the medium bowl; stir just until no streaks of flour remain.
Transfer the dough to the prepared baking pan and spread until smooth. Scatter the remaining 1/4 cup each of the white chocolate chips and mini chips evenly over the top.
Bake until puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 32 minutes. Let cool completely in the pan then remove and cut into 16 bars.

RED VELVET COOKIE BARS MADE WITH CAKE MIX

Red Velvet Cookie Bars Made with Cake Mix image

These cookie bars made with cake mix are perfect when you want a great-tasting red velvet dessert without much effort. With only 4 ingredients, these are your ticket!

Provided by Jaime Salo

Categories Desserts Cookies Bar Cookie Recipes

Time 1h15m

Yield 20

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package white cake mix
2 eggs
½ cup cooking oil
1 (18.25 ounce) box red velvet cake mix
2 eggs
½ cup cooking oil
1 (12 ounce) container cream cheese frosting

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
Mix white cake mix, 2 eggs, and 1/2 cup oil together in a bowl. Press mixture into the prepared baking pan.
Bake in the preheated oven until just set, about 10 minutes. Leave oven on.
Mix red velvet cake mix, 2 eggs, and 1/2 cup oil together in a bowl. Press mixture carefully on top of the first cake layer in the baking pan.
Bake in the hot oven until a toothpick inserted into the middle comes out clean, about 20 minutes more. Let cool completely, about 30 minutes. Spread a layer of cream cheese frosting on top and cut into bars.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 51.3 g, Cholesterol 37.2 mg, Fat 21.2 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 4.9 g, Sodium 381.1 mg, Sugar 23.2 g

SINFUL RED VELVET COOKIES

Sinful Red Velvet Cookies image

This is based on a Paula Deen recipe, so it's quite rich ;) This is by far the most luxurious cookie I make. They never last long. They're painfully easy to make, which may be bad news for your waistline.

Provided by Im cookin

Categories Dessert

Time 17m

Yield 24-30 cookies, 5-7 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 ounce) brick cream cheese, room temperature
1/2 cup butter, room temperature (1 stick)
1 egg
1 tablespoon vanilla extract
1 (18 ounce) box red velvet cake mix
confectioners' sugar, for rolling and dusting

Steps:

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
Beat in the egg.
Beat in the vanilla extract.
Beat in the cake mix.
Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.
After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.
Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
Place on an ungreased cookie sheet, 2 inches apart.
Bake 12 minutes. The cookies should remain soft and gooey.
Cool completely and sprinkle with more confectioners' sugar, if desired.
To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.

Nutrition Facts : Calories 339.9, Fat 34.9, SaturatedFat 20.7, Cholesterol 136, Sodium 322.4, Carbohydrate 2.3, Sugar 1.8, Protein 4.2

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