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