Red Velvet Cookie Dough Bars (Print Version)
# Ingredients:
→ Pink Cookie Crust
01 -
26 Golden Oreo Cookies
02 -
4 tbsp unsalted butter, melted
03 -
6-7 drops pink food coloring
→ Red Velvet Cookie Dough
04 -
1 ½ sticks unsalted butter, room temperature
05 -
1 cup + 2 tbsp light brown sugar, packed
06 -
2 tsp vanilla extract
07 -
¼ tsp salt
08 -
2 cups all-purpose flour
09 -
2 tsp cocoa powder
10 -
¼ cup + 1 tbsp whole milk
11 -
8-10 drops red food coloring
12 -
½ cup mini chocolate chips
13 -
Sprinkles of your choice
→ White Chocolate Ganache
14 -
8 oz white chocolate, roughly chopped
15 -
⅓ cup heavy cream
# Instructions:
01 -
Blend Golden Oreo Cookies in a food processor until fine crumbs form. Add melted butter and pink food coloring, then pulse until well combined.
02 -
Line an 8x8 baking pan with foil and lightly coat with cooking spray. Press the cookie crumb mixture into an even layer at the bottom of the pan. Freeze for 30 minutes.
03 -
In a mixer, cream butter and brown sugar on medium speed until light and fluffy (3-4 minutes). Add vanilla and salt, then blend until combined.
04 -
With the mixer on low, slowly add flour and cocoa powder until combined. The mixture will look crumbly.
05 -
Add milk slowly until the dough comes together. Mix in red food coloring and mini chocolate chips until just combined.
06 -
Remove the pan from the freezer. Press the cookie dough into an even layer over the crust. Pour white chocolate ganache over the top and smooth with a spatula. Add sprinkles.
07 -
Refrigerate the pan for at least 45 minutes. Once chilled, lift the bars out using the foil and slice into squares with a sharp knife.
08 -
Place white chocolate in a heat-proof bowl. Heat heavy cream in the microwave until near boiling, then pour over the chocolate. Let sit for 1 minute, then whisk until smooth.
# Notes:
01 -
If you’re concerned about eating raw flour, toast it first. Spread flour on a baking sheet and bake at 350°F for 5 minutes.
02 -
These bars are perfect for Valentine’s Day or any special occasion!