Red Velvet Cookie Dough Bars: A Decadent No-Bake Treat

A Triple Threat of Textures and Flavors

These Red Velvet Cookie Dough Bars are a dream come true for anyone who loves red velvet, cookie dough, and easy, no-bake desserts. This recipe combines three delicious layers into one decadent treat: a vibrant pink Oreo cookie crust, a rich and flavorful red velvet cookie dough filling, and a smooth, luxurious white chocolate ganache topping. Each layer complements the others perfectly, creating a symphony of flavors and textures that’s simply irresistible. They’re perfect for parties, holidays, or any time you’re craving a truly special dessert.

A No-Bake Dessert That Always Impresses

I first made these Red Velvet Cookie Dough Bars for a friend’s birthday party. I wanted a dessert that was both visually appealing and delicious, but I didn’t have a lot of time to spend baking. These no-bake bars were the perfect solution. They were surprisingly easy to assemble, and the vibrant colors immediately caught everyone’s eye. The combination of the crunchy crust, the soft cookie dough, and the smooth ganache was a huge hit. Everyone was asking for the recipe! Since then, these bars have become one of my most requested desserts. They’re perfect for any occasion, and they always impress. I especially love that they can be made ahead of time, which makes them ideal for entertaining. They are also a great dessert to bring to a potluck or gathering.

Ingredient Insights: Deconstructing the Layers of Deliciousness

Let’s take a closer look at the ingredients that make these bars so special:

For the Pink Cookie Crust:

• Golden Oreo Cookies: Form the base of the crust, providing a sweet, vanilla-flavored foundation.
  • Tip: Using Golden Oreos instead of regular Oreos creates a beautiful color contrast with the red velvet layer.
  • Alternative: You can use regular Oreos, graham crackers or vanilla wafers.
• Unsalted Butter: Binds the cookie crumbs together and adds richness to the crust.
• Pink Food Coloring: Gives the crust a vibrant pink hue that complements the red velvet layer.
  • Tip: Gel food coloring is recommended for a more intense color.

For the Red Velvet Cookie Dough:

• Unsalted Butter: Provides richness, flavor, and a soft texture to the cookie dough.
• Light Brown Sugar: Adds moisture, sweetness, and a hint of molasses flavor.
• Vanilla Extract: Enhances the overall flavor profile and adds a warm, aromatic note.
• Salt: Balances the sweetness and enhances the other flavors.
• All-Purpose Flour: The main structural component of the cookie dough.
  • Tip: This recipe is made without eggs, so the flour is safe to eat in the “dough.”
• Cocoa Powder: Provides a subtle chocolate flavor that’s characteristic of red velvet.
• Whole Milk: Adds moisture and helps bring the dough together.
• Red Food Coloring: Gives the cookie dough its signature red velvet hue.
  • Tip: Gel food coloring is recommended for a more vibrant color.
• Mini Chocolate Chips: Add an extra burst of chocolate flavor and a bit of texture.

For the White Chocolate Ganache:

• White Chocolate: The base of the ganache, providing a sweet, creamy flavor.
  • Tip: Use good-quality white chocolate for the best results.
• Heavy Cream: Creates a smooth, pourable ganache when combined with the melted white chocolate.

Optional Decorations:

• Sprinkles: Use Valentine’s Day-themed sprinkles or any sprinkles of your choice to add a festive touch.
• Red and Pink M&Ms: These can be used as an alternative to sprinkles.
• Crushed Oreos: Use leftover crushed Oreos from the crust as a garnish.

Essential Equipment: Tools for No-Bake Bar Success

• 8×8 Inch Baking Pan: The perfect size for these bars.
• Food Processor: For crushing the Oreo cookies into fine crumbs. Alternatively, you can use a ziplock bag and a rolling pin.
• Mixing Bowls (Large and Small): For preparing the crust, cookie dough, and ganache.
• Electric Mixer (Handheld or Stand): For creaming the butter and sugar and mixing the cookie dough.
• Rubber Spatula: For folding in ingredients and spreading the layers.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Aluminum Foil: For lining the baking pan and easy removal of the bars.
• Microwave-Safe Bowl: For melting the white chocolate.

The Recipe: A Step-by-Step Guide to Red Velvet Cookie Dough Bar Bliss

Ingredients with Measurements

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 (3/4 cup) unsalted butter, room temperature
• 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

Detailed Instructions

1. Prepare the Pink Cookie Crust: A Sweet and Colorful Foundation

1. Crush Oreos: Place the Golden Oreo cookies in a food processor and blend until they are finely crushed. Alternatively, you can place them in a large ziplock bag and crush them with a rolling pin.
2. Combine with Butter and Food Coloring: Pour the melted butter and 6-7 drops of pink food coloring over the crushed Oreos. Pulse a few times in the food processor or mix with a fork until the crumbs are evenly moistened and the color is well distributed.
3. Line Baking Pan: Line an 8×8 inch baking pan with aluminum foil, leaving an overhang on the sides for easy removal. Lightly coat the foil with cooking spray.
4. Press into Pan: Pour the pink cookie crumbs into the prepared pan. Use your hands or the bottom of a measuring cup to firmly press the crumbs into an even layer on the bottom of the pan.
5. Chill: Place the pan in the freezer for at least 30 minutes while you prepare the red velvet cookie dough. This will help the crust firm up.

2. Make the Red Velvet Cookie Dough: A Rich and Flavorful Filling

1. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the softened butter and brown sugar on medium speed until light and fluffy, about 3-4 minutes.  
2. Add Vanilla and Salt: Add the vanilla extract and salt to the creamed butter and sugar mixture. Beat until well combined.
3. Combine Dry Ingredients: With the mixer on low speed, gradually add the flour and cocoa powder to the wet ingredients, mixing until just combined. The mixture may appear crumbly at this point.
4. Add Milk and Food Coloring: Keep the mixer on low and slowly add the milk, mixing until the dough comes together. Add the red food coloring and mix until the color is evenly distributed, creating a vibrant red dough.
5. Stir in Chocolate Chips: Stir in the mini chocolate chips until they are evenly distributed throughout the dough.

3. Assemble the Bars: Layering for Decadence

1. Remove Crust from Freezer: Take the baking pan with the chilled cookie crust out of the freezer.
2. Press Cookie Dough: Press the prepared red velvet cookie dough into an even layer over the chilled pink cookie crust. Use your hands or a spatula to spread it evenly.

4. Prepare the White Chocolate Ganache: A Smooth and Sweet Topping

1. Chop Chocolate: Roughly chop the white chocolate into small pieces. Place the chopped white chocolate in a heatproof bowl.
2. Heat Cream: In a small saucepan or in the microwave, heat the heavy cream until it just begins to simmer and bubble around the edges.
3. Pour Over Chocolate: Pour the hot cream over the chopped white chocolate.
4. Let Sit: Let the mixture sit undisturbed for about 1 minute to allow the chocolate to melt.
5. Whisk: Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy.

5. Top with Ganache and Sprinkles: The Finishing Touches

1. Pour Ganache: Pour the warm white chocolate ganache evenly over the top of the red velvet cookie dough layer in the pan.
2. Spread Evenly: Use a spatula to gently spread the ganache into an even layer, covering the entire surface of the cookie dough.
3. Add Sprinkles: Immediately sprinkle the desired amount of Valentine’s sprinkles (or other decorations) over the wet ganache.

6. Chill and Set: Patience for Perfect Bars

1. Chill: Place the pan in the refrigerator and chill for at least 45 minutes, or until the ganache is fully set and the bars are firm.
2. Remove from Pan: Once chilled, use the overhanging foil to carefully lift the entire block of bars out of the pan and onto a cutting board.
3. Cut into Squares: Using a sharp knife, cut the chilled bars into squares of your desired size.

Troubleshooting Common Problems: Tips for No-Bake Bar Success

• Crust Too Crumbly:
  • Problem: The cookie crust is too crumbly and doesn’t hold together.
  • Solutions: Make sure the Oreo crumbs are finely ground. Use enough melted butter to bind the crumbs together. Press the crust firmly into the pan.
• Cookie Dough Too Sticky:
  • Problem: The red velvet cookie dough is too sticky to handle.
  • Solutions: Make sure your butter is at room temperature, but not too soft. If it is still too sticky, add a bit more flour.
• Ganache Too Runny:
  • Problem: The white chocolate ganache is too thin and runny.
  • Solutions: Make sure you’re using good-quality white chocolate. Let the ganache cool slightly to thicken before pouring it over the bars. You can also try adding more chocolate.

Tips and Variations: Customize Your Red Velvet Cookie Dough Bars

• Different Crust: Use regular Oreos, chocolate graham crackers, or even shortbread cookies for the crust.
• Add Nuts: Incorporate chopped pecans, walnuts, or macadamia nuts into the cookie dough or sprinkle them on top of the ganache.
• Flavor Extracts: Experiment with different extracts in the cookie dough, such as peppermint or almond.
• Cream Cheese Layer: Add a layer of plain or flavored cheesecake filling between the crust and the cookie dough for an extra layer of flavor and texture.
• Decoration: Get creative with decorations! Use different colored sprinkles, drizzle with melted dark chocolate, or top with fresh berries.

Serving Suggestions: Perfect for Any Sweet Occasion

• Valentine’s Day: These bars are a perfect treat for your Valentine.
• Parties: Their beautiful appearance and delicious flavor make them a great addition to any party dessert table.
• Dessert Platters: Arrange the bars on a platter with other cookies and treats for a visually appealing dessert spread.
• Afternoon Snack: Enjoy a bar with a glass of milk or a cup of coffee for a sweet pick-me-up.
• Gifts: Package these bars in a decorative tin or box for a thoughtful homemade gift.

Pairing Recommendations: Delicious Complements

• Drinks:
  • Milk: A cold glass of milk is a classic pairing for cookies and cookie dough.
  • Coffee: The richness of coffee complements the sweetness of the bars.
  • Hot Chocolate: A perfect pairing for a cozy winter treat.
• Ice Cream: Serve with a scoop of vanilla or chocolate ice cream for an extra indulgent dessert.

Nutritional Information: A Treat to Enjoy in Moderation

Per serving (approximate, will vary based on size and specific ingredients): Calories: 280-320, Fat: 15-18g, Carbohydrates: 35-40g, Protein: 3-4g. (Note: This is an approximation and may vary based on the specific ingredients used).

Red Velvet Cookie Dough Bars: A Decadent No-Bake Treat

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• Author: Jessica

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Description

Indulge in these irresistible Red Velvet Cookie Dough Bars! This no-bake recipe features a vibrant pink cookie crust, a rich red velvet cookie dough layer, and a smooth white chocolate ganache topping.

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Ingredients

Scale 1x2x3x

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 (3/4 cup) unsalted butter, room temperature
• 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

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Instructions

1. Prepare the Pink Cookie Crust: A Sweet and Colorful Foundation

1. Crush Oreos: Place the Golden Oreo cookies in a food processor and blend until they are finely crushed. Alternatively, you can place them in a large ziplock bag and crush them with a rolling pin.
2. Combine with Butter and Food Coloring: Pour the melted butter and 6-7 drops of pink food coloring over the crushed Oreos. Pulse a few times in the food processor or mix with a fork until the crumbs are evenly moistened and the color is well distributed.
3. Line Baking Pan: Line an 8×8 inch baking pan with aluminum foil, leaving an overhang on the sides for easy removal. Lightly coat the foil with cooking spray.
4. Press into Pan: Pour the pink cookie crumbs into the prepared pan. Use your hands or the bottom of a measuring cup to firmly press the crumbs into an even layer on the bottom of the pan.
5. Chill: Place the pan in the freezer for at least 30 minutes while you prepare the red velvet cookie dough. This will help the crust firm up.

2. Make the Red Velvet Cookie Dough: A Rich and Flavorful Filling

1. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the softened butter and brown sugar on medium speed until light and fluffy, about 3-4 minutes.  
2. Add Vanilla and Salt: Add the vanilla extract and salt to the creamed butter and sugar mixture. Beat until well combined.
3. Combine Dry Ingredients: With the mixer on low speed, gradually add the flour and cocoa powder to the wet ingredients, mixing until just combined. The mixture may appear crumbly at this point.
4. Add Milk and Food Coloring: Keep the mixer on low and slowly add the milk, mixing until the dough comes together. Add the red food coloring and mix until the color is evenly distributed, creating a vibrant red dough.
5. Stir in Chocolate Chips: Stir in the mini chocolate chips until they are evenly distributed throughout the dough.

3. Assemble the Bars: Layering for Decadence

1. Remove Crust from Freezer: Take the baking pan with the chilled cookie crust out of the freezer.
2. Press Cookie Dough: Press the prepared red velvet cookie dough into an even layer over the chilled pink cookie crust. Use your hands or a spatula to spread it evenly.

4. Prepare the White Chocolate Ganache: A Smooth and Sweet Topping

1. Chop Chocolate: Roughly chop the white chocolate into small pieces. Place the chopped white chocolate in a heatproof bowl.
2. Heat Cream: In a small saucepan or in the microwave, heat the heavy cream until it just begins to simmer and bubble around the edges.
3. Pour Over Chocolate: Pour the hot cream over the chopped white chocolate.
4. Let Sit: Let the mixture sit undisturbed for about 1 minute to allow the chocolate to melt.
5. Whisk: Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy.

5. Top with Ganache and Sprinkles: The Finishing Touches

1. Pour Ganache: Pour the warm white chocolate ganache evenly over the top of the red velvet cookie dough layer in the pan.
2. Spread Evenly: Use a spatula to gently spread the ganache into an even layer, covering the entire surface of the cookie dough.
3. Add Sprinkles: Immediately sprinkle the desired amount of Valentine’s sprinkles (or other decorations) over the wet ganache.

6. Chill and Set: Patience for Perfect Bars

1. Chill: Place the pan in the refrigerator and chill for at least 45 minutes, or until the ganache is fully set and the bars are firm.
2. Remove from Pan: Once chilled, use the overhanging foil to carefully lift the entire block of bars out of the pan and onto a cutting board.
3. Cut into Squares: Using a sharp knife, cut the chilled bars into squares of your desired size.

Comprehensive FAQ: Your Red Velvet Cookie Dough Bar Questions Answered

• Q: Can I make these bars ahead of time?
  • A: Yes, you can make these bars a day or two in advance. Store them in an airtight container in the refrigerator.
• Q: How do I store leftover bars?
  • A: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
• Q: Can I freeze these bars?
  • A: Yes, you can freeze these bars for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or airtight container. Thaw in the refrigerator overnight before serving.
• Q: Can I use a different type of cookie for the crust?
  • A: Absolutely! Regular Oreos, graham crackers, or even shortbread cookies would all work well.
• Q: Can I use regular food coloring instead of gel?
  • A: Gel food coloring is recommended for its concentrated color. If you use liquid food coloring, you may need to use more to achieve the desired shade, which could affect the consistency of the dough and ganache.
• Q: What if I don’t have a food processor to crush the Oreos?
  • A: You can place the Oreos in a large ziplock bag and crush them with a rolling pin until they are fine crumbs.
• Q: Can I add other mix-ins to the cookie dough?
  • A: Yes, feel free to add chopped nuts, other types of chocolate chips, or even dried fruit to the dough.
• Q: Can I make these bars without the white chocolate ganache?
  • A: Yes, you can omit the ganache and simply top the bars with sprinkles or other decorations. You could also use a different frosting.
• Q: Is this recipe safe to eat raw since it has cookie dough?
• A: This recipe does not use eggs, so it is safer than other cookie dough recipes. However, consuming raw flour can still have risks.
• Q: Can I make this recipe gluten-free?
• A: You would need to use gluten-free Oreos and gluten-free flour blend for the cookie dough to make this recipe gluten-free.
• Q: Can I double this recipe?
• A: Yes, this recipe can be easily doubled. You will need to use a 9×13 inch pan and may need to adjust the chilling time.