Description

These Valentine’s Day Red Velvet Cookie Bars are bursting with flavor and topped with velvety cream cheese frosting, making them an irresistible snack or dessert for any occasion. With simple preparation and delightful taste, they’re perfect for sharing!

Ingredients

Scale

2 1/4 cup all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar, light or dark
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 tablespoon red food coloring, liquid or gel
1/2 teaspoon distilled or white vinegar
1/2 cup unsalted butter, softened but not starting to melt
8 ounces full-fat cream cheese
2 1/2 – 3 1/2 cups powdered sugar, sift if lumpy
1/4 teaspoon salt
1–2 tablespoons cream

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Instructions

Preheat the oven to 350F (180C). Lightly grease a 9×13 inch (23×33 cm) pan or line it with parchment paper with overhang around the edges.
In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until well combined.
Mix in the egg, egg yolk, vanilla extract, red food coloring, and vinegar until the mixture is smooth and creamy.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until fully incorporated and smooth.
Spoon the dough into the prepared pan and evenly spread it into a layer, using wax paper to press down if necessary.
Bake for 25-30 minutes, or until the top is firm and the edges start to pull away from the pan.
Allow the cookie bars to cool completely before adding frosting.

Notes

Feel free to adjust the amount of red food coloring to your preference.
Use brick-style cream cheese for the best frosting consistency.
To ensure rich flavor, let the butter soften at room temperature.

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 32g
Sodium: 200mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg