Red Velvet Cookie Dough Bars

Introduction & Inspiration

This recipe, “Red Velvet Cookie Dough Bars,” is a multi-layered, decadent treat that combines the best of several worlds: a vibrant pink cookie crust, a rich red velvet cookie dough, and a smooth white chocolate ganache.

The inspiration came from a desire to create a visually stunning and incredibly flavorful dessert that’s perfect for Valentine’s Day, or any occasion that calls for something special.

I’ve always loved the combination of red velvet and white chocolate, and the addition of a cookie crust takes it to a whole new level of indulgence.

It’s a recipe that’s sure to impress, a show-stopping dessert that’s surprisingly easy to make, thanks to a few clever shortcuts.

Nostalgic Appeal

These bars tap into several nostalgic elements. Red velvet cake (and cookie dough!) is a classic flavor with a rich history.

OREO® cookies, used in the crust, are a childhood favorite for many, bringing back fond memories.

The combination of cookie dough and a cookie crust is reminiscent of layered cookie bars, a popular treat at bake sales and potlucks.

And the white chocolate ganache adds a touch of elegance and sophistication, evoking memories of special occasion desserts.

Semi-Homemade Approach

While the red velvet cookie dough is made from scratch, this recipe utilizes a shortcut for the crust: Golden OREO® cookies.

This “semi-homemade” approach saves time and effort without sacrificing flavor or visual appeal.

It’s a testament to the fact that you don’t need to make everything entirely from scratch to create a truly impressive dessert.

The combination of homemade and store-bought elements creates a perfect balance of convenience and deliciousness.

Flavor Goal

The flavor goal is a complex and harmonious blend of textures and tastes: buttery, slightly tangy, rich chocolate, and sweet vanilla.

The pink cookie crust provides a buttery, slightly crunchy base with a hint of vanilla from the Golden OREO®s.

The red velvet cookie dough adds a rich, slightly tangy, and subtly chocolatey flavor, with a soft and chewy texture.

The mini chocolate chips contribute bursts of intense chocolate flavor. They add another dimension.

The white chocolate ganache adds a smooth, creamy sweetness and a luxurious finish.

The sprinkles (optional) add a pop of color and a touch of extra sweetness.

It’s a multi-layered flavor experience that’s both decadent and satisfying.

Ingredient Insights

Let’s break down each ingredient:

Pink Cookie Crust:

• Golden OREO® Cookies: These form the base of the crust, providing a buttery, vanilla-flavored crunch.
• Unsalted Butter (melted): This binds the OREO® crumbs together, creating a cohesive crust.
• Pink Food Coloring: This adds a vibrant pink hue to the crust, making it visually appealing and hinting at the red velvet flavor to come.

Red Velvet Cookie Dough:

• Unsalted Butter (room temperature): This provides richness and tenderness to the cookie dough.
• Light Brown Sugar (packed): This adds sweetness, moisture, and a hint of molasses flavor.
• Vanilla Extract: This enhances the overall flavor profile, adding a warm, aromatic note.
• Salt: This balances the sweetness and enhances the other flavors.
• All-Purpose Flour: This provides the structure for the cookie dough.
• Cocoa Powder: This contributes to the red velvet flavor and color, adding a subtle chocolate note.
• Whole Milk: This adds moisture to the dough, helping to create a soft and chewy texture.
• Red Food Coloring: This is essential for achieving the signature vibrant red color of red velvet.
• Mini Chocolate Chips: These add bursts of intense chocolate flavor and a slightly melty texture.

White Chocolate Ganache:

• White Chocolate (roughly chopped): This forms the base of the ganache, providing a sweet, creamy flavor.
• Heavy Cream: This is heated and poured over the white chocolate, creating a smooth, pourable ganache.

Sprinkles (of your choice): These add a decorative touch and a bit of extra sweetness and texture.

Essential Equipment

Here’s the equipment you’ll need:

• 8×8 inch baking pan: This is the perfect size for these bars, creating a nice, thick layer.
• Foil: For lining the pan, making it easy to remove the bars after chilling.
• Cooking spray: To prevent the crust from sticking to the foil.
• Food processor: For crushing the OREO® cookies into fine crumbs. (Alternatively, you can use a Ziploc bag and a rolling pin.)
• Large mixing bowl (or stand mixer bowl): For creaming together the butter and sugar, and mixing the cookie dough.
• Electric mixer (stand mixer or hand mixer): For creaming the butter and sugar and mixing the dough.
• Heat-proof bowl: For melting the white chocolate for the ganache.
• Spatula: For spreading the cookie dough and the ganache.
• Sharp Knife: To cut the bars.

List of Ingredients with Measurements

Here’s the ingredient list with precise 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 (¾ cup) unsalted butter, room temperature
• 1 cup + 2 Tbsp light brown sugar, packed
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons cocoa powder
• ¼ cup + 1 Tbsp 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

Step-by-Step Instructions

Let’s walk through the process:

Make the Pink Cookie Crust:

1. Crush OREO®s: Put the Golden OREO® Cookies in a food processor and blend until they turn into fine crumbs. (Alternatively, place them in a Ziploc bag and crush them with a rolling pin.)
2. Combine with Butter and Coloring: Pour the OREO® crumbs into a bowl. Add the melted butter and pink food coloring. Pulse a few times in the food processor or mix with a fork until well blended.
3. Line Pan: Line an 8×8 inch baking pan with foil, allowing the foil to hang over the sides for easy removal. Lightly coat the foil with cooking spray.
4. Press Crust: Pour the cookie crumbs into the prepared pan and press down firmly into an even layer on the bottom of the pan.
5. Chill Crust: Place the pan in the freezer for 30 minutes while you prepare the cookie dough. This helps to firm up the crust.

Make the Red Velvet Cookie Dough:

1. Cream Butter and Sugar: In the bowl of a mixer or in a large bowl with a hand mixer, cream the 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 and blend until combined.
3. Combine Dry Ingredients: With the mixer on low, slowly add the flour and cocoa powder to the bowl until well combined. The mixture will likely look crumbly.
4. Add Milk and Coloring: Keep the mixer on low and add the milk until the dough comes together. Mix in the red food coloring until the desired color is achieved.
5. Add Chocolate Chips: Mix in the mini chocolate chips until just combined.

Assemble the Bars:

1. Layer Dough: Remove the pan with the chilled cookie crust from the freezer. Press the red velvet cookie dough into an even layer over the cookie crust.
2. Make Ganache: Place the chopped white chocolate in a heat-proof bowl. Heat the heavy cream in the microwave until it’s near boiling (about 1-2 minutes).
3. Combine for Ganache: Pour the hot cream over the white chocolate and let it sit for about 1 minute. Then, whisk until the chocolate is completely melted and the ganache is smooth.
4. Pour Ganache: Pour the white chocolate ganache over the top of the cookie dough and smooth it evenly with a spatula.
5. Add Sprinkles: Sprinkle your choice of sprinkles over the ganache.
6. Chill: Place the pan in the refrigerator and chill for at least 45 minutes to allow the ganache to set.
7. Cut and Serve: Once chilled, remove the bars from the pan by lifting the foil overhang. Using a sharp knife, slice into squares.

Troubleshooting

Here are a few potential issues and solutions:

• Crust Too Crumbly: If the crust is too crumbly, add a tablespoon or two more melted butter.
• Cookie Dough Too Dry: If the cookie dough seems too dry, add a teaspoon or two more milk.
• Ganache Too Thin: If the ganache is too thin, let it cool for a few more minutes, whisking occasionally. You can also add a bit more chopped white chocolate.
• Ganache Too Thick: If the ganache is too thick, add a teaspoon of warm heavy cream at a time until it reaches the desired consistency.

Tips and Variations

Here are some ways to customize this recipe:

• Different Crust: Use regular OREO®s, chocolate graham crackers, or even a shortbread crust instead of the Golden OREO®s.
• Different Cookie Dough Flavor: Omit the cocoa powder and red food coloring for a classic vanilla cookie dough.
• Add Extracts: Add different flavored extracts to the cookie dough.
• Different Ganache: Use dark chocolate or milk chocolate instead of white chocolate for the ganache.
• Add Nuts: Incorporate chopped nuts, such as pecans or walnuts, into the cookie dough or sprinkle them on top of the ganache.
• Layered Ganache: Create a layered ganache by using both white chocolate and dark chocolate.

Serving and Pairing Suggestions

These Red Velvet Cookie Dough Bars are perfect for:

• Valentine’s Day: Their red and pink colors make them a thematic treat.
• Parties and Gatherings: They’re a decadent and impressive dessert that’s sure to be a hit.
• Special Occasions: They’re perfect for birthdays, holidays, or any celebration.
• Everyday Indulgence: They’re a delicious treat to enjoy anytime you’re craving something sweet and decadent.

They pair well with coffee, tea, milk, or a glass of dessert wine.

Nutritional Information

These bars are a rich and indulgent treat, so they’re relatively high in calories, fat, and sugar.

The exact nutritional information will vary depending on the specific brands of ingredients you use.

It’s best to enjoy them in moderation as part of a balanced diet.

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Recipe Summary and Q&A

Recipe Summary: Red Velvet Cookie Dough Bars feature a pink OREO® cookie crust, a layer of rich red velvet cookie dough, and a smooth white chocolate ganache topping. They’re a decadent and visually stunning dessert!

Q: Can I make these ahead of time? A: Yes, you can make them a day or two in advance and store them in the refrigerator.

Q: How long do they last? A: Stored in an airtight container in the refrigerator, they should stay fresh for up to 3-4 days.

Q: Can I freeze them? A: Yes, you can freeze them for up to 2-3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or container.

Q: Is this recipe safe to eat raw cookie dough? A: This recipe is intended to be a no-bake treat, with the cookie dough layer remaining unbaked. Since it contains raw eggs, there’s a potential risk of salmonella. You can use pasteurized eggs to minimize this risk. However, it’s generally best to avoid eating raw cookie dough. If you are concerned, you could bake the cookie dough layer for a few minutes before adding the ganache.

Q: Can I use regular Oreos? A: Yes