Red velvet desserts are typically most festive for Valentine's Day, the 4th of July, or even Christmas. But this Red Velvet Cookie Bar is so good that we plan on making this year round, for any occasion. What makes this treat even better is that you can throw it together with just two boxed mixes, minimal preparation needed.
As Jocelyn wrote on the Pillsbury site, this recipe is makes a "decadent-yet-oh-so-easy treat." Everyone else who's made it as well has left comments, saying they were delicious and would definitely make it again.
Here's how you can make it yourself.
Preheat oven to 350ºF, then spray an 8-inch square baking pan with nonstick cooking spray.
Lightly flour your fingers, then open 1 roll Pillsbury refrigerated chocolate chip cookies. Break up the cookie dough pieces and then press them into the bottom of the pan evenly.
Toss in the oven and bake for 15 minutes.
As you wait, prepare 1 box red velvet cake mix by adding ⅔ cup melted unsalted butter and 2 room temperature eggs. Beat well until fully combined.
When the cookie is done baking, remove from the oven and let cool for 10 minutes.
After the cooling period, spread the cake batter evenly on top of the cookie layer. Then, return to the oven to bake for another 25-30 minutes, until a toothpick inserted into the center of the cake layer comes out clean.
When finished, remove from the oven and let cool for 45 minutes, minimum.
Then, cut up the bars and sprinkle with powdered sugar.
You can watch a demo of the recipe here, and find the original here.