Red Velvet Cake Mix Cookie Bars
These Red Velvet Cake Mix Cookie Bars are a deliciously decadent dessert made even better by how easy they are to make.
They’re chewy and dense on the inside with a little crispy crunch on the edges, and the white chocolate chips add a little extra sweetness in all the right places.
They’re the perfect treat for Valentine’s Day or Christmas!
To make these red velvet cake mix bars you’ll need:
- 9 x 13 baking pan (metal is best)
- parchment paper
- ½ cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (15.2 oz) box of red velvet cake mix
- 2 cups white chocolate chips, divided
DIRECTIONS
- Preheat oven to 350 F°. Line a 9×13 baking pan with parchment paper, leaving the sides long enough to create a sling.
- Using a hand mixer, blend the butter, eggs, and vanilla.
- Slowly stir in the cake mix with a spatula until just combined. The batter will be thick.
- Fold in all but 3 tablespoons of the white chocolate chips.
- Scoop the dough into the pan in thirds, placing one-third in the middle of the pan and one-third on each side of the pan to help it spread easier. Level the dough and top with 3 tablespoons of white chocolate chips.
- Bake for 18-22 minutes until the top is set and a toothpick inserted into the center comes out clean.
- Allow the cookie bars to fully cool in the pan.
VARIATIONS
- Red Velvet Cake Mix Cookie Bars are also delicious topped with frosting, powdered sugar, a chocolate drizzle, or even ice cream!
- You can customize this recipe by including other mix-ins such as nuts, peanut butter chips, or shredded coconut.
- You can also switch out the white chocolate chips with other chocolate chips.
STORAGE
- Cookie bars can be stored in a covered container at room temperature for up to one week.
- Cookie bars can be frozen for 3 months in a sealed container. Allow them to thaw at room temperature.
TIPS
- This recipe bakes best in a metal baking pan, since metal pans cook more evenly than glass.
- This is a thick cookie dough. You can spread it with the back of a large spoon or a spatula, but I found clean, slightly damp hands work best.
Red Velvet Cake Mix Cookie Bars
These Red Velvet Cookie bars are a deliciously decadent dessert made even better by how easy they are to make. They're chewy and dense on the inside with a little crispy crunch on the edges, and the white chocolate chips add a little extra sweetness in all the right places. It's the perfect treat for Valentine's Day or Christmas!
Ingredients
- • ½ cup butter, softened
- • 2 eggs
- • 1 teaspoon vanilla extract
- • 1 (15.2 oz) box of red velvet cake mix
- • 2 cups white chocolate chips, divided
Instructions
1. Preheat oven to 350 F°. Line a 9x13 baking pan with parchment paper, leaving the sides long enough to create a sling.
2. Using a hand mixer, blend the butter, eggs, and vanilla.
3. Slowly stir in the cake mix with a spatula until just combined. The batter will be thick.
4. Fold in all but 3 tablespoons of the white chocolate chips.
5. Scoop the dough into the pan in thirds, placing one third in the middle of the pan and one third on each side of the pan to help it spread easier. Level the dough and top with 3 tablespoons of white chocolate chips.
6. Bake for 18-22 minutes until the top is set and a toothpick inserted into the center comes out clean.
7. Allow the cookie bars to fully cool in the pan.
Notes
- This recipe bakes best in a metal baking pan, since metal pans cook more evenly than glass.
- This is a thick cookie dough. You can spread it with the back of a large spoon or a spatula, but I found clean, slightly
damp hands work best.
VARIATIONS
- Red Velvet Cookie Bars are also delicious topped with frosting, powdered sugar, a chocolate drizzle, or even ice cream!
- You can customize this recipe by including other mix-ins such as nuts, peanut butter chips, or shredded coconut.
- You can also switch out the white chocolate chips with other chocolate chips.
STORAGE
- Cookie bars can be stored in a covered container at room temperature for up to one week.
- Cookie bars can be frozen for 3 months in a sealed container. Allow them to thaw at room temperature.
