Doesn’t the title of these things just SOUND delicious?! As well it should because these bars are good. Very, very good. They definitely remind me of one of my favorite recipes of all time, Sugar Cookie Bars, but with a touch of cocoa in the bars (YUM) and decadent white chocolate cream cheese frosting. They are perfect for Valentine’s Day with the red in the batter and cute, sparkly pink sugar hearts on top. I used a cookie cutter to make the heart shape and directed the pink sugar with a funnel into the heart. Easy! These make great treats for kids and adults alike!
Enjoy!
Red Velvet Sugar Cookie Bars with White Chocolate Cream Cheese Frosting
Ingredients
Red Velvet Sugar Cookie Bars
- 3⅓ c. All-Purpose Flour
- ¼ c. Unsweetened Cocoa
- ½ t. Salt
- 1 t. Baking Powder
- 1 c. Unsalted Butter, softened
- 1½ c. Sugar
- 2 Large Eggs
- 1 T. Pure Vanilla Extract
- 2 T. (one, 1 oz. bottle) Red Food Coloring
White Chocolate Cream Cheese Frosting
- 1, 8 oz. Pkg. Cream Cheese, softened
- ½ c. Unsalted Butter, softened
- 1 T. Pure Vanilla Extract
- 1 c. White Chocolate Chips, melted
- 4 c. Powdered Sugar, sifted
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick spray.
For the Bars
- In a medium bowl, whisk together flour, cocoa, salt and baking powder. Set aside.
- In the bowl of an electric mixer cream the butter and sugar until light and creamy, about 2-3 minutes. Beat in the eggs and vanilla until combined. Add the flour mixture until a soft dough forms. Press evenly into the bottom of the 9x13 baking pan. Bake for 20 minutes or until a tester inserted in the middle comes out clean. Cool bars completely on a wire rack before frosting.
For the Frosting
- In an electric mixer, beat the cream cheese and butter until smooth. Beat in vanilla and the melted white chocolate. With the mixer on low, gradually beat in the powdered sugar. Spread evenly over sugar cookie bars.
Notes
Makes 18-20 bars.
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