Red Velvet Cookie Dough Bars

Introduction & Inspiration

This Red Velvet Cookie Dough Bars recipe is a multi-layered, incredibly indulgent treat that combines the best of several worlds: a vibrant pink OREO® cookie crust, a rich red velvet cookie dough layer, and a smooth, creamy white chocolate ganache topping. It’s a dessert that’s as beautiful to look at as it is delicious to eat. I love red velvet.

The inspiration came from a desire to create a dessert that was both impressive and relatively easy to make. I wanted something that would be perfect for a special occasion, a Valentine’s Day treat, or any time you’re craving something rich, decadent, and visually stunning.

The combination of the pink OREO® crust, the red velvet cookie dough, and the white chocolate ganache creates a beautiful color contrast and a delightful mix of flavors and textures. It’s a treat that’s sure to impress.

I’m excited to share this recipe because these bars are always a hit whenever I make them. They’re rich, decadent, and full of different flavors and textures. They’re also a great way to satisfy your cookie dough cravings without the risk of eating raw eggs.

Nostalgic Appeal

Red velvet cake, with its distinctive flavor and vibrant red color, has a classic, nostalgic appeal. It’s often associated with special occasions, celebrations, and Southern baking traditions.

These Red Velvet Cookie Dough Bars tap into that nostalgia, offering a fun and playful twist on the classic red velvet flavor. The addition of the pink OREO® cookie crust adds another layer of familiar comfort, while the white chocolate ganache adds a touch of elegance.

It’s a recipe that’s both comforting and exciting, a perfect way to relive those fond memories of red velvet cake while also creating new ones. It’s a treat that’s sure to bring a smile to everyone’s face.

And that’s the beauty of these bars – they combine the familiar comfort of classic flavors with a modern twist, creating a dessert that’s both nostalgic and incredibly satisfying.

Homemade Focus

While this recipe utilizes a few shortcuts, the edible cookie dough is the main focus here.

It’s a reminder that you don’t have to be a professional pastry chef to create a beautiful and delicious dessert. Sometimes, the best treats are the ones that are easy to assemble and fun to share.

This recipe is also an invitation to get creative in the kitchen.

Flavor Goal

The goal is red velvet, cookie, and chocolate. The crust will provide a sweet base. The red velvet a rich and tangy and the ganache, sweetness.

Ingredient Insights

Let’s talk about the ingredients! Golden Oreo Cookies, butter, pink food coloring, butter, light brown sugar, vanilla extract, salt, all-purpose flour, cocoa powder, whole milk, red food coloring, mini chocolate chips, white chocolate, heavy cream.

Essential Equipment

Food processor, 8×8 baking pan, foil, cooking spray, mixer, heat-proof bowl.

List of Ingredients with Measurements

Pink Cookie Crust

• 26 Golden OREO® Cookies
• 4 tablespoon unsalted butter, melted
• 6-7 drops pink food coloring

Red Velvet Cookie Dough

• 1 ½ sticks unsalted butter, room temperature
• 1 cup + 2 Tbsp light brown sugar, packed
• 2 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoon cocoa powder
• ¼ cups + 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

Pink Cookie Crust

1. Crush Cookies: Put Oreo Cookies in a food processor and blend until they turn into fine crumbs.
2. Combine with Butter and Coloring: Pour in melted butter and food coloring and pulse a few times until well blended.
3. Press into Pan: Line an 8×8 baking pan with foil and lightly coat with cooking spray. Pour cookie crumbs into baking pan and press down into even layer on bottom of pan.
4. Freeze: Place pan in freezer for 30 minutes while you prepare the cookie dough.

Red Velvet Cookie Dough and Assembly

1. Cream Butter and Sugar: In the bowl of a mixer or in a large bowl with a hand mixer, cream butter and brown sugar on medium speed until light and fluffy, 3-4 minutes.
2. Add Vanilla and Salt: Add vanilla and salt and blend until combined.
3. Combine Dry Ingredients: With mixer on low, slowly add flour and cocoa powder to bowl until well combined. Mixture will likely look crumbly.
4. Add Milk and Coloring: Keep mixer on low and add milk in until dough comes together. Mix in red food coloring and mini chocolate chips until just combined.
5. Layer Dough: Remove pan with cookie crust from freezer and press cookie dough into an even layer over cookie crust.
6. Add Ganache and Sprinkles: Pour white chocolate ganache over the top of the dough and smooth evenly with a spatula. Sprinkle sprinkles over ganache.
7. Chill: Place pan in fridge chill for at least 45 minutes.
8. Slice

White Chocolate Ganache

1. Heat Cream: Place white chocolate in a heat-proof bowl. Heat the cream in the microwave util near boiling.
2. Combine and Whisk: Pour cream over chocolate and let sit for about 1 minute before whisking until the chocolate is completely melted and the ganache is smooth.

Troubleshooting

*Cookie dough to crumbly. *Ganache too thin.

Tips and Variations

Different oreos, different sprinkles, add nuts.

Serving and Pairing Suggestions

Parties, special occasions.

Nutritional Information

Enjoy in moderation.

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Recipe Summary and Q&A

Delicious and beautiful dessert bars.

Q: Can I make these ahead of time? A: Yes!

Q: Can I use a different type of cookie for the crust? A: Yes.

Q: Can I use dark chocolate instead of white chocolate for the ganache? A: Yes.