Red Velvet Bars Recipes

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).

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.

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.

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.

Steps:

• Preheat oven to 350 degrees. Spray 13x9 pan with cooking spray.
• Mix cake mix,1 egg, butter and water in large bowl. This makes a VERY stiff dough. Transfer to prepared pan and pat into an even layer. I strongly recommend using gloves for this step, since the red food coloring in the cake mix will stain.
• Cream together softened cream cheese and sugar until smooth. Add 2 eggs,vanilla and mix until combined. Spread on top of red velvet dough. Bake 40 to 45 minutes. Cool completely before slicing.