Description
Rich and velvety red velvet cookie bars drizzled with white chocolate, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour (can be substituted with gluten-free flour)
- 1 cup granulated sugar
- 1/2 cup brown sugar (can use regular white sugar if brown is not available)
- 1 cup unsalted butter (softened to room temperature)
- 2 large eggs (can substitute with flaxseed meal mixed with water)
- 1 tablespoon cocoa powder (unsweetened for best result)
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (opt for gel coloring for more intensity)
- 1 teaspoon baking soda (ensure freshness)
- 1/2 teaspoon salt
- 1 cup white chocolate chips (can swap for dark chocolate)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking pan by lining it with parchment paper.
- Mix the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–5 minutes.
- Add eggs and vanilla extract, mixing until creamy.
- Combine the flour, cocoa powder, baking soda, and salt in a separate bowl.
- Add the dry mixture to the wet ingredients gradually.
- Incorporate the red food coloring and mix until uniform.
- Fold in the white chocolate chips with a spatula.
- Spread the batter evenly in the prepared pan.
- Bake for 20–25 minutes or until a toothpick comes out with a few moist crumbs.
- Cool the bars in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
These cookie bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week. They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg