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.
Ingredients
Scale
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
Instructions
1. Prepare the Pink Cookie Crust: A Sweet and Colorful Foundation
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- Add Vanilla and Salt: Add the vanilla extract and salt to the creamed butter and sugar mixture. Beat until well combined.
- 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.
- 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.
- 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
- Remove Crust from Freezer: Take the baking pan with the chilled cookie crust out of the freezer.
- 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
- Chop Chocolate: Roughly chop the white chocolate into small pieces. Place the chopped white chocolate in a heatproof bowl.
- 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.
- Pour Over Chocolate: Pour the hot cream over the chopped white chocolate.
- Let Sit: Let the mixture sit undisturbed for about 1 minute to allow the chocolate to melt.
- 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
- Pour Ganache: Pour the warm white chocolate ganache evenly over the top of the red velvet cookie dough layer in the pan.
- Spread Evenly: Use a spatula to gently spread the ganache into an even layer, covering the entire surface of the cookie dough.
- 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
- 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.
- 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.
- Cut into Squares: Using a sharp knife, cut the chilled bars into squares of your desired size.