Description
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
Ingredients
Scale
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
Instructions
Pink Cookie Crust
- Crush Cookies: Put Oreo Cookies in a food processor and blend until they turn into fine crumbs.
- Combine with Butter and Coloring: Pour in melted butter and food coloring and pulse a few times until well blended.
- 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.
- Freeze: Place pan in freezer for 30 minutes while you prepare the cookie dough.
Red Velvet Cookie Dough and Assembly
- 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.
- Add Vanilla and Salt: Add vanilla and salt and blend until combined.
- Combine Dry Ingredients: With mixer on low, slowly add flour and cocoa powder to bowl until well combined. Mixture will likely look crumbly.
- 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.
- Layer Dough: Remove pan with cookie crust from freezer and press cookie dough into an even layer over cookie crust.
- Add Ganache and Sprinkles: Pour white chocolate ganache over the top of the dough and smooth evenly with a spatula. Sprinkle sprinkles over ganache.
- Chill: Place pan in fridge chill for at least 45 minutes.
- Slice
White Chocolate Ganache
- Heat Cream: Place white chocolate in a heat-proof bowl. Heat the cream in the microwave util near boiling.
- 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.