I remember how amazing I thought Magic Cookie Bars were when I first made them years ago and I still think they’re pretty amazing! A few years ago, I made some Dark Chocolate-Toffee Magic Bars which are really yummy too. When I was looking at some recipes the other day, I came across one called Red Velvet Seven Layer Bars from The Red Velvet Lover’s Cookbook. I’m always up for trying a different version of Magic Cookie Bars! I made a few small changes to the original recipe, using unbleached flour (and a little bit more of it), and dark chocolate instead of milk chocolate chips.
And since these bars have a touch of red velvet flavor, that makes them a great treat for holidays like Christmas and Valentine’s Day! Red Velvet desserts are perfect for those times of the year!
Red Velvet Magic Cookie Bars
RED VELVET MAGIC COOKIE BARS by NancyC, adapted from The Red Velvet Lover’s Cookbook
Makes a 9 x 13″ pan
- 1 1/3 cups all-purpose unbleached flour
- 1 Tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon red food coloring
- 1 1/3 cups sweetened shredded coconut
- 1 cup dark chocolate chips (or substitute semi-sweet)
- 1/2 cup white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 3/4 to 1 cup coarsely chopped pecans
Preheat oven to 350˚F. Line the bottom and sides of a 9 x 13″ baking pan with parchment paper or foil, leaving an overhang on all sides; set aside.
In medium-size bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined; set aside.
In large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg and vanilla, blending well. Add in food coloring and mix until color is blended in evenly. Slowly mix the dry ingredients into the wet ingredients until combined. The red velvet dough will be thick and sticky.
Using a rubber spatula, spread dough in an even layer into the prepared baking pan. Bake for 8 to 9 minutes. Remove from oven (leave oven on).
Sprinkle the coconut over the red velvet cookie layer, followed by the dark chocolate chips and then the white chocolate chips. Pour the sweetened condensed milk evenly over the top. Sprinkle with chopped pecans.
Bake until set, about 25 minutes. Cool pan on wire rack for at least 2 hours before cutting. When ready to cut, lift out of pan with parchment paper edges, then cut into bars or squares. Store leftovers in airtight container at room temp or in the fridge for up to 3 days.
Recipe from NancyC | nancy-c.com
These bars are really good and really rich! And so easy too. Have you made any red velvet recipes for the holidays yet?