Red Velvet Cookie Bars with White Chocolate
Soft red velvet cookie bars topped with creamy white chocolate
Rich and chewy red velvet cookie bars with a hint of cocoa and a generous topping of melted white chocolate chips.
Equipment
Ingredients
Cookie Bars
all-purpose flour (sifted)
250 g
unsalted butter (room temperature)
115 g
granulated sugar
150 g
large egg (room temperature)
1 piece
unsweetened cocoa powder (sifted)
20 g
red food coloring gel
1 tsp
vanilla extract
5 ml
baking soda
2 g
fine salt
3 g
White Chocolate Topping
white chocolate chips
150 g
Instructions
Preheat oven
Preheat the oven to 175°C and line a baking pan with parchment paper.
Cream butter and sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until well combined.
Add dry ingredients
Mix in flour, cocoa powder, baking soda, and salt until just combined. Add red food coloring and mix until the dough is uniformly red.
Spread dough in pan
Press the red velvet cookie dough evenly into the prepared baking pan.
Add white chocolate
Sprinkle white chocolate chips evenly over the top of the dough.
Bake cookie bars
Bake for 22-25 minutes until the edges are set and a toothpick comes out with moist crumbs.
Cool and slice
Cool completely in the pan before slicing into 12 bars.
Original recipe
Storage
Store in airtight container. Bars stay soft for up to 5 days.
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