Red Velvet Cookie Bars are easy and quick to make. Perfect when you need an amazing, decadent, chocolate dessert in a hurry, covered in cream cheese icing!
I always have a box of red velvet cake mix in my home, just so I am able to put this wonderful dessert together in a hurry if I need to. Now that I have made this dessert so many times I am able to make one in less than 45 minutes, from start to finish.
I always have cream cheese, chocolate chips and everything else in the house too so I am always able to make these Red Velvet Cookie Bars whenever I want or need them.
I have used regular chocolate chips as well and although the dessert isn’t as pretty with the dark colored chips it still definitely tastes as good! Let’s put it this way, I have never had a single complaint, either way.
I will also confess that regular chocolate cake mix works here as well as most cake mixes so you can definitely have some fun creating different desserts with this easy recipe.
Using the same recipe just choose a different cake mix and you are good to go! It will seem like a different dessert, every time you make it. You can even add some food coloring to your creamy cheese icing to suit a particular holiday or event!
While you decide which color to make your icing you are going to have to also decide how you want to decorate it! You have the option of using sparkles or sprinkles, candies, nuts or dried fruit or even using nothing at all and serving it with just the icing.
That being said, you don’t have to use any icing at all with this incredible dessert. I tend to prefer it with the cream cheese icing but remember it is always an option!
Ingredients in Red Velvet Cookie Bars
- red velvet cake mix
- white chocolate chips
Cream Cheese Icing
- powdered sugar
- cream cheese
How to make Red Velvet Cookie Bars
Mix together red velvet cake mix, butter, egg, and milk until smooth and blended. *Mixture will be thick*
Line an 8×8 inch pan with parchment, spray with nonstick, and spread ⅔ of your mixture into it.
Spread a layer of white chips on top, and then spread remaining batter on top of that. Don’t worry if it looks messy, it will cook out smooth.
Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Set aside to cool completely.
Cream Cheese Icing
Make your icing by beating powdered sugar, butter, cream cheese, and milk until smooth.
Spread over cooled cake bars, then top with sprinkles. Cut and serve.
Can you freeze Red Velvet Cookie Bars
You bet you can! I always freeze mine with icing and never had a problem. I try and freeze it in an airtight container, lined with parchment paper.
The parchment paper prevents the cake from sticking to the container and makes getting the cake out of the container so much easier while it defrosts.
I even watched my husband freeze one of these cakes, without icing, totally wrapped in parchment paper and put into a large resealable freezer bag with as much air removed as possible.
I was sort of surprised when I saw him do it but ecstatic when I saw how great it stored in the freezer as it took up so much less space. Then when it came out of the freezer I wished it had icing on it but made the icing as usual.
Boy oh boy did it work out great his way and going forward this will be the way I do it. Make the icing while the cake is defrosting. Of course the choice is yours to make. I am sure you won’t be disappointed either way you freeze it!
Holiday Desserts to Try
Red Velvet Cookie Bars Video
Red Velvet Cookie Bars
- 8 x 8 or 9 x 9 inch cake pan
- 1 box red velvet cake mix
- ½ cup butter or 1 stick
- 1 large egg
- ½ cup milk
- 1 cup white chocolate chips
- 2 cups icing or powdered sugar
- 4 tablespoons butter or ½ stick
- 4 oz cream cheese or ½ brick
- 2 tablespoons milk up to 2 more if needed
- red and chocolate sprinkles
- In a large bowl, using a handheld or stand mixer, combine red velvet cake mix, butter, egg, and milk until smooth and incorporated. and blended.
- Mixture will be thick.
- Line an 8x8 inch pan with parchment, spray with nonstick, and spread ⅔ of your mixture into it.
- Spread a layer of white chips on top, and then spread remaining batter on top of that.
- Don’t worry if it looks messy, it will cook out smooth.
- Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Set aside to cool.
- Make your icing by beating powdered sugar, butter, cream cheese, and milk until smooth.
- Spread over cooled cake bars, then top with sprinkles. Cut and serve.