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A couple of months back I was on a serious red velvet kick, not only because it was “in season” but also because, well, I absolutely love anything red velvet.

I’m a complete sucker for it.

I had also recently discovered this Red Velvet Bakery Emulsion, which brings out the classic red velvet color plus a little extra flavor, and for a while there I was using it in just about everything I could think of, from cakes to donuts to cookies.

But as the weather warmed up, I moved on to more traditional chocolate recipes and, well, lots and lots of marinated and grilled meats.

Because, summer.

Summer in ‘Merica means we grill a lot of meat.

We’re only half way through 2015 and it’s already been a (surprisingly) busy year. In fact, it’s been so busy I had nearly forgotten about this red velvet emulsion until I found it again while cleaning out the cabinets – or, well, I found what was left of the bottle, anyway.

I made many more red velvet desserts than what I posted on this blog, but thankfully there was still enough juice left in the bottle to try a few more red velvet recipes. And I had no choice but to make them now, in July, because the “best used by” date was quickly approaching.

…  But I certainly wasn’t about to complain. I’ve had a serious hankering (pardon my Southern) for Fall that I just can’t shake, and making red velvet treats only adds fuel to my Fall-loving fire.

Because as much as I love Summer (and grilling!) I feel like I’m pretty much “done” with the season and would love nothing more than to be surrounded by pumpkins and crisp weather and holidays and lots and lots more red velvet.

At least we’re almost there – only thirty more days!

Red Velvet Cookie Dough Bars! Chewy and gooey red velvet cookie dough (eggless and no bake) laced with semi-sweet chocolate chips and covered in a semi-sweet chocolate shell. | HomemadeHooplah.com

As for how this new red velvet creation turned out?

I absolutely loved it, and they did their job by successfully calming all those pesky cravings and longings for fall – for now.

The bars were especially chewy and gooey, and I don’t know about you, but that’s exactly how I like my cookie dough to be.

The semi-sweet chocolate adds a rich dark chocolate taste, though in the future I might make these with milk chocolate chips instead.

Which I totally will be. Making them in the future, that is.

Because here in ‘Merica we can never get enough of our sweets, especially in the fall.Red Velvet Cookie Dough Bars! Chewy and gooey red velvet cookie dough (eggless and no bake) laced with semi-sweet chocolate chips and covered in a semi-sweet chocolate shell. | HomemadeHooplah.com

Red Velvet Cookie Dough Bars! Chewy and gooey red velvet cookie dough (eggless and no bake) laced with semi-sweet chocolate chips and covered in a semi-sweet chocolate shell. | HomemadeHooplah.com
Red Velvet Cookie Dough Bars
Chewy and gooey red velvet cookie dough (eggless and no bake) laced with semi-sweet chocolate chips and covered in a semi-sweet chocolate shell.
RATE THIS RECIPE:
Votes: 7
Rating: 4
You:
Rate this recipe!
Print Recipe
PRINT THIS RECIPE:
Servings:
16
bars
Prep:
10
minutes
Passive:
4
hours
Red Velvet Cookie Dough Bars
Red Velvet Cookie Dough Bars! Chewy and gooey red velvet cookie dough (eggless and no bake) laced with semi-sweet chocolate chips and covered in a semi-sweet chocolate shell. | HomemadeHooplah.com
Chewy and gooey red velvet cookie dough (eggless and no bake) laced with semi-sweet chocolate chips and covered in a semi-sweet chocolate shell.
RATE THIS RECIPE:
Votes: 7
Rating: 4
You:
Rate this recipe!
Servings:
16
bars
Prep:
10
minutes
Passive:
4
hours
ingredients:
Red Velvet Cookie Dough
Chocolate Topping
CHANGE QUANTITY? bars CHANGE UNITS?
instructions:
For the Red Velvet Cookie Dough
  1. Using a stand mixer (or a hand mixer + large bowl), add butter and brown sugar. Beat on low until light and fluffy, about 2-3 minutes.
  2. Keeping speed on low, mix in vanilla extract.
  3. Gradually add sweetened condensed milk and flour to bowl, alternating between the two.
  4. Once mixture is combined, add red food coloring until desired color is reached. I used 1 and 1/2 teaspoons of this Red Velvet Bakery Emulsion.
  5. Prepare a 8x8 baking dish by spraying the sides with cooking spray and lining with parchment paper. Keep the ends of the parchment paper long so you'll be able to easily lift the bars out of the pan when finished.
  6. Pour cookie dough mixture into the prepared pan, using a spatula to pat and spread evenly into the corners.
  7. Cover and refrigerate (or freeze) cookie dough until firm. If using a refrigerator, chill for at least four hours. If freezing, let set for at least two hours.
For the Chocolate Topping
  1. Place chocolate chips in a microwave safe bowl. Microwave for one minute, then stir. Microwave for another 15 seconds, then test chips. If about half have begun to melt, continue stirring the chocolate until all the chips have melted and chocolate is smooth. If needed, microwave another 15 seconds to melt the last few chips.
  2. Let chocolate cool for 5 minutes, then pour over chilled cookie dough. Spread evenly with a spatula and return to the refrigerator (or freezer) until topping has solidified.
Putting it All Together
  1. Using handles on parchment, remove the cookie dough from the pan, then discard parchment paper.
  2. Cut cookie dough into desired size, usually somewhere between 8 and 16 bars. Tip: saw through the chocolate layer, then press down to cut through the cookie dough.
  3. Keep bars refrigerated (or frozen) until ready to eat.
recipe notes:

Recipe adapted from The View From Great Island.

things you may want (or need!) for this recipe:
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49 Responses to Red Velvet Cookie Dough Bars

    • I totally agree about the food coloring! That’s part of the reason why I like the emulsion – it at least adds a little bit of flavor for as much of it as you need to use.

  1. Chrisy! These look awesome! Thank you so much for sharing this with us at #SaucySaturdays! 😀 Can’t believe how beautifully fudgy they look PLUS no bake?? Perfect treat for me to indulge on!

  2. Wow, these look amazing! Red velvet is pretty much the best.

    I live in Australia so my feelings about the weather are the opposite to yours – I can’t wait until Winter is over and we finally get to Spring lol. I’m dreaming about grilled meats and ice cream 🙂

  3. I can’t wait to try these awesome cookies! Thanks so much for sharing with Full Plate Thursday and hope to see you again soon.
    Miz Helen

  4. I love those imulsions! I use the cream cheese one all the time in shortbread cookies! These look divine and I can see myself eating the whole pan in one fell swoop! Not good on the tummy but good for my psyche:)

  5. I love anything red velvet and I couldn’t agree with you more about being ready for fall. In South Texas, we’ve had 6 weeks straight of no rain and 100+ degrees. Bring on the sweet relief of Fall! Just stopping by to let you know I shared your recipe on My Favorite Things roundup. Have a wonderful weekend!

  6. Wow wow and more wow. My oldest dd is a cookie dough lover and I’m definitely going to have to share this recipe with her. I think she’ll love this.

  7. Yum! This looks so amazing. Pinned and tweeted. Thank you for bringing such amazing creations to our party. We hope to see you tonight at 7 pm because we LOVE to party with you! Lou Lou Girls

  8. Just made it this weekend and it is FANTASTIC. Enjoying another slice with my afternoon coffee! Thanks for the great recipe 🙂

    • Bain-marie would certainly be an option 🙂 I have a fairly large microwave and use it whenever I can, but a hot water bath would be a great alternative if a microwave wasn’t available.

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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@ 2014-2015 Chrisy Toombs / Homemade Hooplah   |   Powered by Headway Themes and WP Ultimate Recipe and WPopt   |   Privacy Policy

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Subscribe for recipe updates and receive two FREE mini cookbooks as a thank you!
@ 2014-2015 Chrisy Toombs / Homemade Hooplah   |   Powered by Headway Themes and WP Ultimate Recipe and WPopt   |   Privacy Policy