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Red Velvet Cookie Dough Bars

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
  • 67 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
  • 810 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

  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.