Best Red Velvet Bars Recipes

GOOEY RED VELVET CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Mix red velvet cake mix, butter, 1 egg, and 1 egg yolk together in a large bowl. Press evenly into the bottom of the prepared pan.
• Whisk cream cheese, sour cream, sugar, and vanilla extract together in a separate bowl. Beat in 1 egg until smooth. Beat in 1 egg yolk.
• Spread cream cheese mixture over the red velvet layer in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan, about 30 minutes. Cut into bars.

RED VELVET OOEY GOOEY BARS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and spray with nonstick baking spray.
• Add the cake mix, 1 teaspoon of the vanilla extract and 2 of the eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add 1 stick of the butter and mix until just combined. Spread the batter evenly in the prepared pan with an offset spatula.
• Beat the cream cheese in a separate bowl of a stand mixer fitted with the paddle attachment (or clean the first bowl) on medium speed until light and smooth, scraping down the sides occasionally, about 2 minutes. With the mixer running on medium-low speed, add the remaining 2 eggs and 1 teaspoon vanilla extract. Once combined, add the remaining 1/2 stick butter and beat until smooth. With the mixer running on low speed, add the confectioners' sugar, one spoon at a time, until combined, scraping down the sides occasionally. Evenly pour the mixture over the cake layer and smooth the top with an offset spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 30 to 35 minutes. Let cool on a wire rack for 30 minutes, and then chill in the refrigerator at least 4 hours.
• For the royal icing: Add the confectioners' sugar, meringue powder and 6 tablespoons water to the bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form.
• Transfer the chilled cake to a baking sheet and remove the foil. Spread an even layer of royal icing on the cake with an offset spatula and decorate with sprinkles if desired. Cut into 24 bars (4 lengthwise strips and 6 crosswise strips).

PERFECT AND FAST RED VELVET CHEESECAKE COOKIE BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking pan.
• Stir cookie mix, 1/2 cup butter, 1 egg, and food coloring together in a bowl until just combined. Spread cookie dough into the prepared pan to cover entire bottom surface.
• Beat cream cheese, sugar, 1/2 cup butter, and 3 eggs together in a bowl using an electric mixer on medium-high speed. Add flour, heavy cream, and vanilla extract; mix until smooth, about 2 minutes. Pour cheesecake layer over the cookie dough layer in the pan.
• Bake in the preheated oven until cheesecake layer is slightly golden and firm to the touch, 30 to 45 minutes. Let cool.
• Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, about 90 seconds. Pour over the cooled cheesecake. Cover with plastic wrap and refrigerate until set. Cut into bars and store in the refrigerator.

RED VELVET COOKIE BARS MADE WITH CAKE MIX

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Mix white cake mix, 2 eggs, and 1/2 cup oil together in a bowl. Press mixture into the prepared baking pan.
• Bake in the preheated oven until just set, about 10 minutes. Leave oven on.
• Mix red velvet cake mix, 2 eggs, and 1/2 cup oil together in a bowl. Press mixture carefully on top of the first cake layer in the baking pan.
• Bake in the hot oven until a toothpick inserted into the middle comes out clean, about 20 minutes more. Let cool completely, about 30 minutes. Spread a layer of cream cheese frosting on top and cut into bars.

RED VELVET BOURBON CHEESECAKE BARS

Steps:

• For the red velvet cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line an 8-inch square baking pan with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
• Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the cocoa powder and 2 tablespoons very hot water in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes.
• Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk mixture in two, starting and ending with the flour, until just combined. Pour into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Once the cake is cool enough to touch, press it down slightly to make the layer even. Place the pan on a cooling rack and let cool completely.
• For the cheesecake: While the red velvet cake bakes, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
• Heat the granulated sugar and corn syrup over medium heat in a small skillet. Cook, swirling the pan but not stirring, until the mixture turns amber, 5 to 7 minutes. Remove the skillet from the heat, and carefully whisk in the cream and bourbon. (If the caramel seizes and hardens, continue to stir over medium heat until it melts and is smooth again.) Bring the mixture to a fast simmer, and cook until the caramel thickens enough to coat the back of a spoon, 3 to 4 minutes. Let cool to room temperature, stirring occasionally to help the caramel cool faster.
• Beat the cream cheese with an electric mixer on medium-high speed in a large bowl until completely smooth, about 1 minute. Scrape down the side of the bowl. Add the cooled caramel, sour cream and confectioners' sugar, and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add it to the cream cheese mixture, and beat on medium-high speed to combine, about 30 seconds.
• Spread the cheesecake mixture over the red velvet cake in an even layer. Cover loosely with plastic wrap, and refrigerate until set, at least 2 hours.
• Make the whipped cream: Beat the cream and confectioners' sugar together with an electric mixer at medium-high speed in a large bowl until medium peaks form. Spread the cream over the cheesecake.
• Use the foil overhang to lift the bars out of the pan. Peel down the foil, and thinly trim the edges of the bars. Cut into 12 even rectangles, wiping the knife clean between cuts.

RED VELVET CHEESECAKE BROWNIE BARS

Steps:

• 1. Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
• 2. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
• 3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer.
• 4. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
• 5. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
• 6. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

CHEWY RED VELVET COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
• Whisk together the flour and cocoa in a small bowl; set aside.
• Combine the butter, cream cheese, granulated and brown sugars, salt and baking soda in a medium bowl. Stir with a rubber spatula until combined. Some bits of cream cheese may remain. Add the egg, vanilla extract, food coloring and vinegar; stir to combine.
• Add the cocoa mixture and 1/4 cup each of the white chocolate chips and mini chips to the medium bowl; stir just until no streaks of flour remain.
• Transfer the dough to the prepared baking pan and spread until smooth. Scatter the remaining 1/4 cup each of the white chocolate chips and mini chips evenly over the top.
• Bake until puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 32 minutes. Let cool completely in the pan then remove and cut into 16 bars.

RED VELVET BARS

Steps:

• Set up grill for indirect cooking over medium heat. Spray 9 by 13-inch foil pan with cooking spray; set aside.
• In a large mixing bowl, beat with an electric mixer on low speed, cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan; set aside.
• In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer.
• Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking.
• Remove from grill and cool completely before cutting.
• INDOOR: Preheat oven to 350 degrees F. Spray 9 by13-inch baking pan lightly with cooking spray; set aside. Prepare bars as directed. Bake in preheated oven for 40 to 45 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.

LOUISIANA RED VELVET CHEESECAKE BARS

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Melt 4 oz. chocolate as directed on package; place in medium bowl. Set aside. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.
• Bake 26 to 28 min. or until center is almost set. Cool completely.
• Melt remaining chocolate; drizzle over dessert. Refrigerate 4 hours.

RED VELVET OOEY GOOEY BARS

Steps:

• Instructions Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside. In a medium bowl, mix the dry cake mix, egg and butter until well combined. Press into the bottom of the prepared pan. Set aside. In a separate medium mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the eggs and beat until thoroughly combined. Add the powdered sugar and beat until combined. Evenly pour the cream cheese mixture over the cake mix layer, spreading and leveling with a spatula. Top with sprinkles. Bake 27-35 minutes, or until set but still "gooey" in the middle.

LOUISIANA RED VELVET CHEESECAKE BARS

Steps:

• 1. Heat oven to 350 degrees.
• 2. Mix cookie crumbs and butter; press onto the bottom of a 9x13-inch pan sprayed with cooking spray.
• 3. Melt 4 chocolate squares as directed on package; place in a medium bowl. Set aside.
• 4. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.
• 5. Bake 26 to 28 minutes, or until center is almost set. Cool completely. Melt remaining chocolate squares; drizzle over dessert. Refrigerate for 4 hours.

RED VELVET BOURBON CHEESECAKE BARS

Steps:

• For the red velvet cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line an 8-inch square baking pan with foil, leaving an overhang on all sides. Coat the foil with cooking spray. Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the cocoa powder and 2 tablespoons very hot water in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes. Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk mixture in two, starting and ending with the flour, until just combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Once the cake is cool enough to touch, press it down slightly to make the layer even. Place the pan on a cooling rack and let cool completely. For the cheesecake: While the red velvet cake bakes, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes. Heat the granulated sugar and corn syrup over medium heat in a small skillet. Cook, swirling the pan but not stirring, until the mixture turns amber, 5 to 7 minutes. Remove the skillet from the heat, and carefully whisk in the cream and bourbon. (If the caramel seizes and hardens, continue to stir over medium heat until it melts and is smooth again.) Bring the mixture to a fast simmer, and cook until the caramel thickens enough to coat the back of a spoon, 3 to 4 minutes. Let cool to room temperature, stirring occasionally to help the caramel cool faster. Beat the cream cheese with an electric mixer on medium-high speed in a large bowl until completely smooth, about 1 minute.

RED VELVET CHEESECAKE BARS RECIPE - (4.4/5)

Steps:

• Sometimes, red velvet cakes are known more for their brilliant coloring than they are for their flavor because it is easier to simply make the cake look fancy than put together a great recipe. Flavor is unquestionably the Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease. In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Cool in the pan completely before slicing and serving, either at room temperature or chilled. Brownies can be refrigerated, covered, for several days. Makes 16 large brownies or 24 smaller brownies 

RED VELVET OREO BROWNIE BARS

Steps:

• Preheat oven to 325. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil, mix thoroughly. Spray 9x13 pan with cooking spray with flour in it. Spread red velvet brownie layer into pan. Batter is very thick, use back of spoon to spread into pan. Bake 20-25 minutes or until cake tests done. Cool completely.
• Crush package of Oreo cookies either in food processor or with a large plastic bag and a rolling pin. Melt cream cheese in microwave 1 minute and stir together crushed oreos and cream cheese until blended. Carefully spread onto cooled red velvet brownie layer, careful not to tear brownies.
• Melt semi sweet chocolate chips and pour over top of Oreo layer spread carefully.
• Take bag of mini chips and spread on top of melted layer, let cool completely before cutting.

LOW CARB/ LOW SUGAR RED VELVET CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F. Grease 8 X 8 inch pan.
• Red Velvet: Add melted butter to a large bowl and add sugar substitute, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. Whisk the eggs into cocoa mix. Mix flour until lightly combined. Pour batter into prepared pan leaving 1/3 cup left for top of bars.
• Cream Cheese: Blend together cream cheese, sugar, egg, and vanilla in a medium mixing bowl. Spread the cream cheese on top of red velvet layer in pan. Put remaining red velvet mix on top of cream cheese layer. Use top of knife to swirl through cream cheese mixture to create swirl pattern. Bake the brownies for 30 minute Remove and allow them to cool before cutting. ENJOY! :).

RED VELVET OREO TRUFFLE BROWNIE BARS

Steps:

• Preheat oven to 325 degrees F. Combine cake mix, melted butter, egg, water, and vanilla extract and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).
• Spray a 9x13 (or any size you have, it will still work) with nonstick spray. Pour in red velvet brownie batter.
• Bake for 18-22 minutes or until a toothpick inserted comes out clean (ovens vary so watch closely).
• Crush package of Oreos in a food processor (or in a large plastic bag and rolling pin).
• Melt cream cheese for 15 seconds in a microwave to soften.
• Stir together crushed Oreos and cream cheese until blended smooth.
• Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies.
• Melt chocolate candy bark and pour over top Oreo truffle layer.
• Sprinkle with mini chocolate chips while still warm.
• Let cool competely before cutting into squares.

RED VELVET GOOEY BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 cake pan with cooking spray, set aside.
• For the Crust:
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the cake mix, egg and butter until combined. Press mixture into the bottom of the prepared pan.
• For the Filling:
• Clean out your mixer bowl and place back on the mixer. Beat together the cream cheese, eggs, confectioner's sugar and vanilla until smooth and fully incorporated. Pour over top of red velvet crust.
• Bake for approximately 35 to 45 minutes. Check on it at 35 minutes and then bake longer if needed. Edges should be set, but center still a little soft. Cool completely in the pan. Once cool, cut into squares and store in an airtight container.