Chewy Red Velvet Cookie Bars Recipes
CHEWY RED VELVET COOKIE BARS
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
- Whisk together the flour and cocoa in a small bowl; set aside.
- Combine the butter, cream cheese, granulated and brown sugars, salt and baking soda in a medium bowl. Stir with a rubber spatula until combined. Some bits of cream cheese may remain. Add the egg, vanilla extract, food coloring and vinegar; stir to combine.
- Add the cocoa mixture and 1/4 cup each of the white chocolate chips and mini chips to the medium bowl; stir just until no streaks of flour remain.
- Transfer the dough to the prepared baking pan and spread until smooth. Scatter the remaining 1/4 cup each of the white chocolate chips and mini chips evenly over the top.
- Bake until puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 32 minutes. Let cool completely in the pan then remove and cut into 16 bars.
PERFECT AND FAST RED VELVET CHEESECAKE COOKIE BARS
My cheesecake cookie bar recipe gives you the taste of decadent cheesecake without the hours of cooking and preparation. You can have it with a simple recipe that uses a cookie mix to speed up the process. My cheesecake cookie bar recipe cooks nice and fast too, so you'll have a delicious treat in record time!
Provided by gracescakes
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 51m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking pan.
- Stir cookie mix, 1/2 cup butter, 1 egg, and food coloring together in a bowl until just combined. Spread cookie dough into the prepared pan to cover entire bottom surface.
- Beat cream cheese, sugar, 1/2 cup butter, and 3 eggs together in a bowl using an electric mixer on medium-high speed. Add flour, heavy cream, and vanilla extract; mix until smooth, about 2 minutes. Pour cheesecake layer over the cookie dough layer in the pan.
- Bake in the preheated oven until cheesecake layer is slightly golden and firm to the touch, 30 to 45 minutes. Let cool.
- Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, about 90 seconds. Pour over the cooled cheesecake. Cover with plastic wrap and refrigerate until set. Cut into bars and store in the refrigerator.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 31.2 g, Cholesterol 89.5 mg, Fat 24.4 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 13.5 g, Sodium 195.6 mg, Sugar 25.1 g
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