These aren’t just any cookie bars, they are red velvet cookie bars – perfect for Valentine’s Day (or any other day for that matter).
I know, it’s another day of ‘celebrating’, why celebrate your loved one for one specific day when you can show them the love everyday? That aside, why don’t you make them a homemade treat – these cookies bars are so easy and will impress whoever you make these for – trust me!
Starting with a layer of red velvet cookie dough, studded with white chocolate chips, topped with a generous layer of white chocolate spread (I tried a cream cheese filling and each time they ended up sloppy and looking a right mess, so we subbed a white chocolate filling). Topped with the remaining layer of red velvet cookie dough and finished with chocolate hearts and white chocolate chips – sounds like a right treat, right?
With each bite, you get the classic chocolatey-vanilla, but in a dense and fudgy baked cookie dough kind of way – probably not the bets way I could have described them but honestly, make a batch and you’ll understand what I mean.
Anyway, whether it’s valentines day or not, give these a try. Let’s get started, shall we?
175g granulated white sugar.
175g light brown sugar.
red food colour.
10g cocoa powder.
2 tsp vanilla extract.
350g plain flour.
100g white chocolate chips.
White chocolate spread.
Milk chocolate hearts (enough for one per portion).
White chocolate chips.
Before you get into the recipe, you’ll want to do some prep. Start by weighing up all of the ingredients, lining a 8 inch square tin with parchment paper and grab a mixing bowl and spatula. Don’t forget to preheat your oven to 180˚c/350˚f.
To start on the cookie dough, grab your mixing bowl and place the butter, granulated sugar and light brown sugar into the bowl and beat for a couple of minutes or until lighter and fluffier in colour and consistency.
Once that’s been achieved, you can give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Then you can add in the eggs, one at a time, beating well in between each addition – followed by the red food colouring, cocoa powder and vanilla extract. You may notice that the consistency changes once all of the wet ingredients have been added and thats normal – don’t worry about it. It should be a fairly bright red colour, this is what you’re looking for.
You’ll now want to give the bowl a good scraping down, again to incorporate any bits that haven’t been fully incorporated.
Next, you can add in the plain flour and chocolate chips. I recommend passing the flour through. sieve before you get started, it saves time and making a mess.
Once you have batter formed, give the bowl a good scraping down to incorporate any bits that haven’t been fully incorporated.
Then you can transfer around half of it into your line 8 inch cake tin, spreading it out to get it as level as you can – this is to help with the bake consistency. You’ll want to then want to top this with a generous layer of white chocolate spread and top with the remaining cookie dough, spread it out to be level and consistent. You shouldn’t be able to see the white chocolate spread on the top layer.
Bake this in a preheated oven for 20-22 minutes or until a tester comes out pretty much clean.
After being out of the oven for 2-3 minutes, place a chocolate heart on top of each portion and scatter over some white chocolate chips – you can then allow these to chill down fully, place into the fridge to firm up and make the cookie bars easier to slice up.
The following day or whenever your slicing these up, cut them into however many portions and enjoy – pop the kettle on and make a drink, it’s time to enjoy yourself.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.