Thursday, December 11, 2014

Red Velvet Seven Layer Bars

These Red Velvet 7 layer bars have so many delicious layers starting with a soft layer on the bottom of red velvet, then crunchy layers of pecans, white and semi sweet chocolate chips, coconut. These blend of flavors are amazing. These bars are oozy, gooey layers of goodness and pure heaven. These defiantly will be on your christmas cookie list forever. I am so glad I found this recipe, tried it and now is on my to make list for the holidays. Who doesn't like red velvet, today everything can be made with it, from cookies, brownies, pancakes, the list goes on, all I know is I can eat red velvet goodies everyday..Enjoy..


  • 1 and 1/4 cups all-purpose flour
  • 1 Tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup  granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon liquid red food coloring
  • 1 and 1/3 cups  sweetened shredded coconut*
  • 1 cup  semi-sweet chocolate chips*
  • 1/2 cup white chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup chopped pecans


Set your oven rack to the center position and preheat oven to 350F degrees. Line the bottom and sides of a 9x13 baking pan, line with parchment paper, leaving an overhang on all sides. Set aside.
Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in the food coloring until combined. With the mixer running on low speed, slowly mix the dry ingredients into the wet ingredients until combined. The red velvet dough will be quite thick and sticky.
Using a rubber spatula, spread dough in an even layer into the prepared baking pan. It's very sticky, so take your time pushing it to each corner of the pan. Bake for 8 minutes. Remove from the oven and leave the oven on.
Sprinkle the coconut over the cookie layer, followed by the chocolate chips, then the white chocolate chips. Pour the sweetened condensed milk evenly over the top. Sprinkle with pecans. Bake until set, about 25- 27 minutes. Cool on a rack for at least 2 hours before cutting into squares. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 3-4 days.

recipe and photo source

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