Recipe courtesy of Dan Langan
Recipe courtesy of Dan Langan
Watch how to make this recipe.
Chewy Red Velvet Cookie Bars
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- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 15 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 291
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 3 g
- Cholesterol
- 41 mg
- Sodium
- 156 mg
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 15 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 291
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 3 g
- Cholesterol
- 41 mg
- Sodium
- 156 mg
Ingredients
Directions
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24m
Easy
CLASS
- 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.
