Red velvet chocolate chip cookie bars full#

Sharing at Meal Plan Sunday, Weekend Potluck, Farmhouse Friday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, Lou Lou Girls, Happiness is Homemade. Have you made any red velvet recipes for the holidays yet? These bars are really good and really rich! And so easy too. Store leftovers in airtight container at room temp or in the fridge for up to 3 days. When ready to cut, lift out of pan with parchment paper edges, then cut into bars or squares. Whisk in the egg yolk (be sure to only use the yolk), vanilla extract and red food coloring until smooth. Whisk together the melted butter, brown sugar and white sugar until combined. Cool pan on wire rack for at least 2 hours before cutting. Line a cookie tray with parchment paper or a silicone baking pan. Sprinkle with chopped pecans.īake until set, about 25 minutes. Pour the sweetened condensed milk evenly over the top.

Sprinkle the coconut over the red velvet cookie layer, followed by the dark chocolate chips and then the white chocolate chips. Using a rubber spatula, spread dough in an even layer into the prepared baking pan. The red velvet dough will be thick and sticky. Slowly mix the dry ingredients into the wet ingredients until combined. Add in food coloring and mix until color is blended in evenly. In large bowl, cream butter and granulated sugar until light and fluffy. In medium-size bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined set aside. Line the bottom and sides of a 9 x 13″ baking pan with parchment paper or foil, leaving an overhang on all sides set aside.

1 (14-ounce) can sweetened condensed milk.

1 cup dark chocolate chips (or substitute semi-sweet).

1/2 cup (1 stick) unsalted butter, softened.

1 1/3 cups all-purpose unbleached flour.

Makes 18-24 cookies, depending on size.RED VELVET MAGIC COOKIE BARS by Nanc圜, adapted from The Red Velvet Lover’s Cookbook Remove and gently tap a few regular chocolate chips into the warm surface for garnish. (This will help them spread more evenly.) Bake for 8-10 minutes, or until the tops have even cracks across the surface. Roll dough into walnut-sized balls and place on a prepared baking sheet, then press the tops gently with your fingers to create a little bit of a flat top. Stir in the mini chocolate chips, then cover and chill dough for at least one hour. Slowly add the flour mixture and mix on low until a soft dough with a cakey texture is formed. Add the egg, milk and vanilla (scraping down the sides as needed), then stir in food coloring until well combined. Add both sugars to the butter and beat until well combined. In a stand mixer, whip the butter on high speed until creamy and light. In a medium bowl, stir the flour, cocoa powder, baking soda and salt together, then set aside. In large bowl, beat butter and brown sugar with electric mixer. To make the cheesecake filling, beat the cream cheese and sugar together until smooth.

With the mixer on low speed, add flour mixture to butter mixture.

They are more reliable than cupid's arrow.ġ/4 cup regular chocolate chips (for garnish) Line 2 cookie sheets with silicone baking mats or cooking parchment paper. Combine flour, baking soda and salt in a medium sized bowl. Make a batch for someone you love (or someone you hope to love). That's right, this is a cookie designed for love. These are velvety, cakey cookies with bits of chocolate and just the right amount of chew. It will make your heart skip a beat, send you over the moon, and every other romantic cliché in the book.

Red velvet chocolate chip cookie bars full#