Red Velvet Cookie Dough Bars -- Perfect for showing your love this Valentine's Day, these treats are composed of a pink cookie crust, a luscious layer of chocolate chip red velvet cookie dough, and a white chocolate ganache topping | wearenotmartha.com
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5 from 14 votes

Red Velvet Cookie Dough Bars

Perfect for showing your love this Valentine's Day, these Red Velvet Cookie Dough Bars are composed of a pink cookie crust, a luscious layer of chocolate chip red velvet cookie dough, and a white chocolate ganache topping. And don't forget the sprinkles! 
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: Cookie Dough Bars, Cookie Dough Desserts, Red Velvet Desserts, Valentine's Day Desserts
Servings: 25 small squares (or 12 large)
Author: Sues

Ingredients

Pink Cookie Crust

  • 26 Golden Oreo Cookies
  • 4 Tbsp unsalted butter, melted
  • 6-7 drops pink food coloring

Red Velvet Cookie Dough

  • 1 1/2 sticks unsalted butter, room temperature
  • 1 cup + 2 Tbsp light brown sugar, packed
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 2 tsp cocoa powder
  • 1/4 cups + 1 Tbsp whole milk
  • 8-10 drops red food coloring
  • 1/2 cup mini chocolate chips
  • Sprinkles of your choice

White Chocolate Ganache

  • 8 oz. white chocolate, roughly chopped
  • 1/3 cup heavy cream

Instructions

Pink Cookie Crust

  • Put Oreo Cookies in a food processor and blend until they turn into fine crumbs. Pour in melted butter and food coloring and pulse a few times until well blended.
  • Line an 8x8 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.
  • Place pan in freezer for 30 minutes while you prepare the cookie dough.

Red Velvet Cookie Dough and Assembly

  • 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 and blend until combined.
  • With mixer on low, slowly add flour and cocoa powder to bowl until well combined. Mixture will likely look crumbly.
  • Keep mixer on low and add milk in until dough comes together. Mix in red food coloring and mini chocolate chips until just combined. 
  • Remove pan with cookie crust from freezer and press cookie dough into an even layer over cookie crust.
  • Pour white chocolate ganache over the top of the dough and smooth evenly with a spatula. Sprinkle sprinkles over ganache.
  • Place pan in fridge chill for at least 45 minutes. Once chilled, remove bars from pan by lifting foil. Using a sharp knife, slice into squares.

White Chocolate Ganache

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

Notes

  • If you are wary of eating raw flour, you can toast it. Just spread flour on a baking sheet and bake at 350 degrees forĀ about 5 minutes.