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Head-on view of a stack of three red velvet cookie dough bars with white chocolate ganache topping and Valentine's Day sprinkles with sprinkles all around

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! 
4.94 from 15 votes
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Course: Dessert
Cuisine: American
Keyword: Cookie Dough Bars, Cookie Dough Desserts, Red Velvet Desserts, Valentine's Day Desserts
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Makes: 25 small squares (or 12 large)
Author: Sues


Pink Cookie Crust

  • 26 Golden Oreo Cookies
  • 4 Tbsp 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 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups all-purpose flour
  • 2 tsp 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
  • cup heavy cream


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.


  • If you are wary of eating raw flour, you can toast it. Just spread flour on a baking sheet and bake at 350 degrees for about 5 minutes.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!