Description
Soft, chewy, fudgy Red Velvet Cookie Bars made with cake mix and topped with luscious cream cheese frosting. A rich, festive dessert perfect for holidays, parties, bake sales, or simple weeknight treats. Customizable with Oreos, white chocolate chips, or sprinkles for a decadent twist.
Ingredients
Scale
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- For the Red Velvet Cookie Bars:
- 1 box red velvet cake mix
- 2 large eggs
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- Optional: chopped Oreos, white chocolate chips, sprinkles
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.
- Mix the Dough: In a large bowl, mix together cake mix, eggs, melted butter, and vanilla until a thick cookie-like dough forms. Fold in optional add-ins like Oreos or white chocolate.
- Bake: Press dough evenly into the baking pan. Bake 18–22 minutes or until edges are set and a toothpick comes out with moist crumbs. Cool completely before frosting.
- Make Frosting: Beat softened cream cheese and butter until fluffy. Add powdered sugar gradually, then stir in vanilla. Spread generously over cooled bars.
- Decorate: Add crushed cookies, sprinkles, or mini marshmallows for extra flair. Slice into squares.
Notes
- Do not overbake—centers should stay chewy.
- Chill before slicing for cleaner edges.
- Refrigerate for firmer frosting; room temperature keeps them softer.
- Freezer-friendly for up to 2 months (frosted or unfrosted).
- Turn this into cookies by scooping dough onto a baking sheet instead of using a pan.