"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."
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.
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!
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.
Red Velvet Cookie Dough Bars
Red Velvet Cookie Dough
- 1/2 cup unsalted butter room temperature
- 3/4 cup brown sugar light, packed
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 14 oz sweetened condensed milk 1 can
- 12 oz semi-sweet chocolate chips 2 cups
- red food coloring see notes below
- 12 oz semi-sweet chocolate chips 2 cups
For the Red Velvet Cookie Dough
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.
Keeping speed on low, mix in vanilla extract.
Gradually add sweetened condensed milk and flour to bowl, alternating between the two.
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.
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.
Pour cookie dough mixture into the prepared pan, using a spatula to pat and spread evenly into the corners.
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
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.
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
Using handles on parchment, remove the cookie dough from the pan, then discard parchment paper.
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.
Keep bars refrigerated (or frozen) until ready to eat.