Red Velvet Bars

5 from 4 votes

A red velvet sugar cookie bar with white chocolate chips and a thick layer of cream cheese frosting on top!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: bars

Calories: 502kcal

Preheat oven to 350°F/180°C. Lightly grease or line 9x13 baking pan with parchment paper.
In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
In a stand mixer fitted with paddle attachment, or you can use a hand mixer, on medium high speed, cream together butter and sugar until light and fluffy, about 2-3 minutes.
Add in eggs, one a time, and beat until thoroughly combined. Beat in vanilla, and food coloring until combined.
Add the flour mixture until a soft dough forms. With a wooden spoon, or spatula, stir in the white chocolate chips to combine.
Press the cookie dough into the bottom of the prepared pan into an even layer.
Bake for about 20 minutes until the edges start to pull away from the sides and a toothpick entered into the center comes out clean Remove from the oven and allow to completely cool in pan before frosting.

In a mixing bowl, beat together the cream cheese and butter until smooth and combined, about 2-3 minutes.
Slowly add the powdered sugar and beat to combine on low speed. Scrape down bowl as needed.
Add vanilla and beat to combine.
Frost the top of the bars and enjoy!

Make ahead/Storage: Because of the cream cheese frosting, I like to store these covered in the fridge for up to 3 days. Bring to room temperature before serving, so frosting has time to soften.
Freezing: You can also freeze baked bars for up to 3 months. Thaw at room temperature before serving.
White chocolate chips: You can swap the white chocolate chips for semi-sweet or milk chocolate chips. Or try stirring in some M&M's or crushed Oreo cookies!
Gluten Free: Use a 1:1 gluten free flour - like King Arthur Flour measure for measure. I have been also using GF Jules gluten free flour blend lately with great success (no grittiness!). You will also want to use a gluten free baking powder and gluten free vanilla extract.
Dairy Free: You will want to use a dairy free (aka vegan) butter and cream cheese. I like Miyokos but Earth Balance will work just fine (I'm just not a huge fan of the taste).
Lactose Free: Green Valley makes wonderful lactose free butter and lactose free cream cheese you can use in the dough and frosting!
Vegan: I haven't tested as a vegan cookie bar yet, but with 2 eggs I think it could be done to replace with 2 flax eggs.
Egg Free: Again, I haven't tested as an egg free cookie bar but you could try replacing with 2 flax eggs.
Red Food Coloring: You can always use a natural red food coloring (the bars won't be as vibrant). I've used Watkins food coloring with success.