Valentine’s Day Blondie Bars

I make this classic blondie cookie bar recipe every holiday with different color M&Ms. They are the easiest thing to make and are so festive! They’re chewy, soft, and so flavorful from all the brown sugar – PLUS they have pink and red M&Ms inside, perfect for celebrating Valentine’s Day.

Ingredients Needed

• Butter: Unsalted and softened butter
• Sugar: This recipe has 2 full cups of packed brown sugar!
• Baking powder: for leavening
• Flour: I used all-purpose flour for this 
• Pink and red Valentine’s Day M&Ms: for fit the valentine’s day theme of course

How to make Valentine’s Day Cookie Bars

1. Cream the butter with brown sugar  in a large bowl until fluffy. Then add your eggs, baking powder, vanilla, and salt.
2. Mix until smooth, then slowly mix in your dry ingredients and M&Ms.
3. Press the cookie batter into a 9×13-inch metal pan. Bake for 20-25 minutes or until they just lose their glossy sheen.

Expert Tip

For best results, use a metal pan for this blondie recipe. Using a metal pan will allow the cookie bars to cook more evenly, keeping them soft and fudgy while allowing them to bake all the way.

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Valentine Blondies Recipe

These AMAZING blondies will be so great for anyone this valentines season!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Servings 24 servings

Calories 238kcal

Author Dorothy Kern

Cost $7

Ingredients

• ½ cup (113g) unsalted butter, softened
• 2 cups (400g) packed brown sugar
• 2 large eggs
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups (248g) all-purpose flour
• 1½ cups Valentine M&Ms

Instructions

• Preheat oven to 350°F. Line a metal 9×13-inch pan with foil and spray with nonstick cooking spray..
• Cream butter and brown sugar in a large bowl until fluffy, 1-2 minutes. Add eggs, baking powder, vanilla, and salt and mix until smooth, then slowly mix in flour. Stir in candy.
• Press batter into prepared pan and bake until it loses its glossy sheen and is very light golden around the edges, about 20-25 minutes. Cool completely before frosting. Slice into bars.
• Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 32mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 143IU | Calcium: 24mg | Iron: 1mg

Blondie Recipes

Brownies & Bars

Christmas Cookie Bars

Brownies & Bars

Loaded Chocolate Chip Cookie Bars

Brownies & Bars

Butterscotch Blondie Gooey Bars

Brownies & Bars

Apple Blondies

The post Easy Valentine Blondies appeared first on Crazy for Crust.

Valentine Butter Board

Valentine’s Day is all about chocolate and this board does not disappoint on that front! Typically frosting boards are made with buttercream frosting that has been dyed by food coloring, but to make this recipe even easier, I just used Nutella! I sprinkled some sprinkles on top and made some of my favorite treats for the side!

This butter board trend is not one you want to miss out on. It is easy and delicious, plus everyone will enjoy! So whether you are making it for just yourself, a significant other, or a group–it will be a hit! Plus…it’s NUTELLA. There is nothing wrong with that!

Ingredients Needed

• Nutella: This ‘frosting’ board is made with Nutella, which is the best ingredient to dip into around the loving holiday!
• Assorted Dippers: From chocolates to cookies, everything tastes good in Nutella!

How to make Nutella Frosting Board

• Cut a sheet of parchment paper in the shape of a heart. Adhere it to your board with a bit of frosting or Nutella.
• Frost the parchment with the Nutella, adding more or less depending on the size.
• Sprinkle with pink and red sprinkles.
• Surround the heart with assorted dippers. Serve immediately.

Expert Tips

• The dessert boards themselves are great, but what you dip in them makes it even better! Here are some of my favorite options for dippers that you should use:
  • Strawberries & Raspberries
  • Cookies: Chocolate Chip Cookies, sugar cookies, Oreos
  • Graham Crackers or pretzels
• You can sprinkle other things on top aside from sprinkles as well! Try coconut and M&Ms or chopped nuts.
• Use an offset spatula for this recipe to spread the Nutella – it makes it so much easier.

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Valentine’s Day Frosting Board Recipe

This easy Nutella recipe is perfect for Valentine's Day and is delicious! With so many different dippers for this recipe, everyone will love it!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 people

Calories 50kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 jar of Nutella
• Assorted Dippers

Instructions

• Cut a sheet of parchment paper in the shape of a heart. Adhere it to your board with a bit of frosting or Nutella.
• Frost the parchment with the Nutella, adding more or less depending on the size.
• Sprinkle with pink and red sprinkles.
• Surround the heart with assorted dippers. Serve immediately.

Nutrition

Serving: 1serving | Calories: 50kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.3g | Sodium: 0.4mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.03IU | Calcium: 1mg | Iron: 0.04mg

Other Frosting Boards

Christmas

Christmas Tree Frosting Board

Frosting

Halloween Frosting Board

No Bake

Rainbow Buttercream Board

Easter

Easter Buttercream Board

The post Valentine’s Day Frosting Board appeared first on Crazy for Crust.

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Oreo Truffle Dipped Strawberries

Oreo Truffle Dipped Strawberries – an easy recipe for any holiday! Stuff strawberries with Oreo truffles and dip them in chocolate!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 strawberries

Calories 246kcal

Author Dorothy Kern

Cost 10

Ingredients

• 8 (91g) Oreo cookies
• 1 ounce (57g) cream cheese
• 8-10 large strawberries washed and dried very well
• 4 ounces (113g) semi-sweet baking chocolate or Ghiradelli Melts
• 2 additional Oreos or Sprinkles optional

Instructions

• Place 8 Oreos in a food processor with cream cheese. Process until a thick paste forms (scraping down the sides of the food processor as needed). Line a cookie sheet with wax paper and scoop one tablespoon balls of  truffle onto the cookie sheet (about 8). Chill until strawberries are ready.
• Slice the stem off the strawberry and scoop out the center with a small melon baller. Wipe the edge of the berry as dry as possible.
• Place chocolate in a small microwave safe bowl. I like to use paper Dixie bowls for easy clean up. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Place remaining 2 Oreos into a plastic bag and crush using a rolling pin. (Those are for decoration, feel free to use sprinkles instead.) I recommend dividing the chocolate into two bowls in case it’s in a finicky mood and seizes. If that happens, drizzle the chocolate over the top of the berry instead of dipping it.
• To assemble the berries: place an Oreo truffle in each strawberry cavity. Dip the tops in the chocolate, then sprinkle with crushed Oreos or Sprinkles. Sometimes the chocolate can have trouble with the wet berries, so make sure to dry them as much as possible before dipping.
• Place the dipped berries back on the cookie sheet and chill until set. Store in the refrigerator. Best eaten the same day they are made.

Video

Notes

• Make sure to pat them dry, especially the cut part that you’ll be dipping in the chocolate.
• I like to melt my chocolate in a disposable Dixie bowl – you know those kind they sell by the paper plates? They microwave well and you can just throw them away after.
• I used semi-sweet baking chocolate for my dipping, but you can also use chocolate chips or almond bark or Candiquik.
• For some reason, my chocolate did not seize, which I consider a true miracle. Often when dipping things like berries, too much water gets into the chocolate, which makes it get all clumpy and ruins it. I suggest splitting your chocolate into two bowls before you start to dip, just in case. If the chocolate starts to seize, use the rest but use a spoon to drizzle it over the top instead of dipping the berry upside down into it.
• I sprinkled crushed Oreos on the top but you can use sprinkles too!

Nutrition

Serving: 1Strawberry | Calories: 246kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 73mg | Fiber: 7g | Sugar: 29g

Delicious Strawberry Recipes

No Bake

Strawberry Pretzel Salad Recipe

Brownies & Bars

Strawberry Shortcake Bars

Pie

Fresh Strawberry Pie

Cake

Strawberry Shortcake Cake Roll

The post Oreo Truffle Dipped Strawberries appeared first on Crazy for Crust.

How to make chocolate covered strawberries

1. Line a baking sheet with parchment paper. Wash your berries in an inch of water and then pat them dry with a paper towel. Your fruit needs to be completely dry before dipping or the chocolate will seize.
2. Hold a strawberry by its stem and dip it in the chocolate mixture. Add the topping while the chocolate is still wet, so the topping adheres.
3. Decorate (optional): drizzle or add toppings 
4. Refrigerate: place the baking dish in the refrigerator until the chocolate sets

Expert Tips:

Melted chocolate can be a fussy thing, so I always use baking bars or chocolate melts to make these strawberries. They’re designed for melting and handling, and won’t melt as fast in your fingers like chocolate chips would.

How do you get chocolate to stick to strawberries? Make sure your strawberries are fully dry, free of water and at room temp. This way the moisture won’t keep the chocolate from sticking. Be sure to dry your strawberries really well before dipping

You can decorate with anything you like – drizzles of leftover chocolate, or use chopped pistachios, pecans, almonds, or even toffee bits.

Store leftover strawberries in the fridge for up to one day. These will start to weep after about 24 hours.

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Chocolate Covered Strawberries Recipe

Learn how to make Chocolate Covered Strawberries dipped in different kinds of chocolate and customized with various toppings. Chocolate dipped strawberries are so fun to make and great for date night, Valentine’s day, wedding anniversaries, or anytime you want to treat yourself!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 20 servings

Calories 134kcal

Author Dorothy Kern

Cost 15

Ingredients

• 1 pound strawberries
• 8 ounces semi-sweet chocolate (baking bars or melts)
• 8 ounces white chocolate (baking bars or melts)
• Coconut or chopped nuts for topping optional

Instructions

• Wash the strawberries and dry in a kitchen towel until completely dry.
• Melt the milk chocolate and white chocolate in a microwave-safe bowls on 50% power in 30 second increments, stirring between each, for about a 2-3 minutes until completely melted.
• Prepare a baking dish with parchment paper lining.
• Hold the strawberries with its twig and dip them into the melted chocolate.
• Decorate with coconut or nuts and chocolate, or drizzle white chocolate on dark chocolate or vice versa. You can also top with sprinkles or mini chocolate chips.
• Refrigerate until the chocolate is set.

Video

Nutrition

Serving: 1serving | Calories: 134kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 12mg | Potassium: 131mg | Fiber: 1g | Sugar: 12g | Vitamin A: 12IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg

Don’t miss these other Valentine’s Day Recipes

• Valentine’s Day Cookies
• Valentine’s Day Fudge
• Spicy Chocolate Truffles
• Oreo Balls
• Oreo Truffle Strawberries

Make your own chocolate covered strawberries at home! Learn how to make dipped strawberries with white or dark chocolate and different kinds of toppings. These are perfect for date night!

The post Chocolate Covered Strawberries appeared first on Crazy for Crust.

How to make Easy Champagne Pound Cake

• Whisk all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
• Stir melted butter, granulated sugar, and sour cream in a large bowl. Stir in eggs, one at a time, then mix in vanilla extract. Add champagne and dry ingredients and stir just until moistened. Pour into prepared pan.
• Bake in a 9×5-inch loaf pan until a toothpick comes out clean.
• While the cake is baking, make the champagne soak: Simmer the sugar and champagne in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
• Remove slightly cooled cake to a wire rack set over a cookie sheet. Use a pastry brush to brush the champagne glaze over the top of the cake. Let the cake finish cooling completely before frosting.
• Instead of making a champagne buttercream, we’re making a simple glaze with powdered sugar, more champagne, and some heavy whipping cream or milk. Spread over the cake with an offset spatula.

Expert Tips

• Make the glaze while the cake is baking to save time!
• If you add the glaze and frosting make sure to keep up high if your kids are sneaky!
• Store loosely covered at room temperature for up to 3 days.
• I stir this by hand but you can also use a stand mixer fitted with the paddle attachment.
• I love serving this loaf cake with strawberries.

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Champagne Pound Cake

There is triple the champagne flavor in this Champagne Pound Cake! Champagne in the soft and tender pound cake, in the glaze, and in the frosting!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Calories 326kcal

Author Dorothy Kern

Cost $12

Ingredients

For the cake:

• 1 ½ cups (186g) all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 7 tablespoons (99g) unsalted butter , melted
• 1 cup (200g) granulated sugar
• 1 tablespoon sour cream
• 3 eggs
• 1 teaspoon vanilla extract
• ½ cup (118ml) champagne still bubbly

For the glaze:

• ⅓ cup (67g) granulated sugar
• ⅓ cup (79ml) champagne

For the frosting:

• 1 cup (113g) powdered sugar
• 1 tablespoon (15ml) heavy whipping cream
• 1-2 tablespoons (15-30ml) champagne

Instructions

• Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.
• Whisk flour, baking powder, and salt in a medium bowl. Set aside.
• Stir melted butter, sugar, and sour cream in a large bowl. Stir in eggs, one at a time, then stir in vanilla. Add champagne and dry ingredients and stir just until moistened. Pour into prepared pan.
• Bake for 33-38 minutes, until a toothpick comes out clean. (Mine took 35 minutes.)
• While the cake is baking, make the glaze. Heat the sugar and champagne in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
• Cool for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet. Use a pastry brush to brush the champagne glaze over the top of the cake. Let the cake finish cooling completely before frosting.
• To make the frosting, whisk the powdered sugar, heavy whipping cream, and 1 tablespoon of champagne. Add more champagne as needed. Pour and spread over pound cake. Chill to set.

Notes

• You can use any bubbly sparkling wine or Prosecco. Make sure it’s not flat.
• Store loosely covered at room temperature for up to 3 days.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 54g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 81mg | Potassium: 104mg | Fiber: 1g | Sugar: 39g | Vitamin A: 346IU | Vitamin C: 0.02mg | Calcium: 34mg | Iron: 1mg

Other Pound Cake Recipes

Cake

Classic Pound Cake Recipe

Cake

Lemon Pound Cake

Cake

Homemade Coconut Pound Cake

Bread Recipes

Apple Cider Pound Cake

The post Champagne Pound Cake appeared first on Crazy for Crust.

Ingredients Needed

• Cocoa powder – Red velvet isn’t chocolate, but there is just a touch of cocoa in it.
• Baking soda – This is how the cupcakes rise and get nice and fluffy.
• Vegetable oil – Keeps the cupcakes super moist.
• White Vinegar – The vinegar in red velvet cupcakes gives that signature flavor, helps activate the baking soda, and helps the red coloring pop.
• Food coloring: Red for the amazing coloring, but this works with any color! You can use gel food coloring or regular.
• Frosting: Cream Cheese Frosting is a classic pairing with red velvet.

How to make Small Batch Cupcakes

• Whisk together flour, sugar, cocoa, baking soda, and salt.
• Mix together oil, vanilla, egg, and vinegar.
• Stir wet ingredients into dry ingredients.
• Add food coloring and stir.
• Divide evenly 4 cupcake liners. Bake for 15-20 minutes, or until a toothpick comes out clean on the side (not necessarily in the center). Cool completely before frosting.
• To make the frosting, beat cream cheese and butter with a hand mixer until creamy. Slowly beat in powdered sugar and vanilla extract until smooth. Frost as desired.

Expert Tips

• Cream cheese frosting is of course the classic frosting to go with small batch red velvet cupcakes, but you can use whatever frosting you’d like (vanilla buttercream is fantastic).
• Make sure you let the cupcakes cool completely before frosting so the frosting can stay on the cupcakes correctly. 
• You can also bake these in 2 (8-ounce) wide mouth mason jars. Baking time will be 20-25 minutes.

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Small Batch Red Velvet Cupcakes Recipe

Make red velvet cupcakes – a small batch – 4 perfect cupcakes.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 cupcakes

Calories 145kcal

Author Dorothy Kern

Cost 6

Ingredients

• 6 tablespoons + 2 teaspoons (52g) all-purpose flour
• 5 tablespoons + 1 teaspoon (66g) granulated sugar
• ½ teaspoon (1g) cocoa powder
• ⅛ teaspoon baking soda
• Pinch of salt
• 4 tablespoons (60ml) vegetable oil
• ⅛ teaspoon vanilla extract
• 1 large egg
• ½ teaspoon white wine vinegar
• ¼ – 1 teaspoon food coloring
• 4 tablespoons (57g) unsalted butter , softened
• 4 ounces (113g) cream cheese , softened
• 2 cups (226g) powdered sugar
• ¼ teaspoon vanilla extract

Instructions

• Preheat oven to 350°. Line a cupcake pan with liners.
• Whisk together flour, sugar, cocoa, baking soda, and salt. Stir in oil, vanilla, egg, and vinegar. Add food coloring.
• Divide evenly into muffin liners. Bake for 15-20 minutes, until a toothpick comes out clean on the side (not necessarily in the center). Cool completely before frosting.
• To make the frosting, beat cream cheese and butter with a hand mixer until creamy. Slowly beat in powdered sugar and vanilla extract until smooth. Frost as desired.

Notes

• You can also make this in 2 (8-ounce) wide mouth jars. Spray two half-pint wide mouth jars with cooking spray. Set on a small cookie sheet.
• If you’re using gel food coloring you’ll only need a few drops.
• Use pink or red or any color you want for these cupcakes!

Nutrition

Serving: 1cupcake | Calories: 145kcal

Other Red Velvet Recipes

Cake

Red Velvet Cake Roll

Brownies & Bars

Red Velvet Gooey Bars

Cookies

Red Velvet Cake Mix Cookies

Pie

Red Velvet Pie

The post Small Batch Red Velvet Cupcakes appeared first on Crazy for Crust.

Easy Cookie Pizza with Cake Mix

We love dessert pizza – there’s nothing better than a giant cookie with frosting and toppings. Everyone loves them and they’re perfect for parties – especially when you make a cookie pizza recipe with cake mix! There are so many variations for this, I know you’ll love it.

How to make Cookie Pizza

1. Use a stick of butter and and egg to make a thick dough (like you’re making a gooey bar).
2. Then press it into the bottom of a 12-13″ pizza pan. (Mine is 12.5″.)
3. Once it’s baked and cooled you top it with a cream cheese whipped cream topping.
4. Add your favorite fruit on top!

Tip From Dorothy

Expert Tips

• Now, if you don’t like red velvet, don’t worry. This same method will work with ANY flavor cake mix or brownie mix!
• You’re not limited to strawberries and blueberries. Try raspberries, blackberries, kiwi, mango, grapes, bananas…any combo you like. This is also a great way to use up that almost-ready-to-go-bad fruit in your fridge.
• Turn this into a chocolate chip cookie pizza by using yellow cake mix and add chocolate chips!

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Red Velvet Fruit Pizza Recipe

This Red Velvet Cookie Pizza is a giant cookie made with your favorite cake mix and topped with a cream cheese whipped cream and fresh fruit.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 101kcal

Author Dorothy Kern

Cost 5

Ingredients

• 1 (approx 15 ounce) box cake mix (I used red velvet, use your favorite flavor)
• ½ cup (113g) unsalted butter , softened
• 1 large egg
• 2 ounces (57g) cream cheese , softened
• 1 teaspoon vanilla extract
• ¼ cup (28g) powdered sugar
• 1 (8 ounce) container Cool Whip

Instructions

• Preheat oven to 350°F. Spray a pizza pan (12-13” diameter) with cooking spray. If you don’t have a pizza pan you can use a 9” round pan or a 9×13” pan but baking times will be affected.
• Use a hand or a stand mixer to mix the cake mix, butter, and egg. It takes a few minutes, depending on your mixer, for the ingredients to come together in a thick dough. Press the dough into the bottom of your prepared pan.
• Bake for about 10-15 minutes, or until the cookie loses it’s glossy sheen. Cool completely before continuing.
• To make the topping, mix the softened cream cheese, powdered sugar, and vanilla with a hand mixer until smooth. Fold in whipped topping by hand. Spread on cooled pizza cookie. Top with fruit in desired pattern.
• Once fully assembled, this should be eaten the same day it’s made. You can make the cookie up to 2 days before serving and wrap it well with plastic wrap.

Notes

• Now, if you don’t like red velvet, don’t worry. This same method will work with ANY flavor cake mix or brownie mix!
• You’re not limited to strawberries and blueberries. Try raspberries, blackberries, kiwi, mango, grapes, bananas…any combo you like. This is also a great way to use up that almost-ready-to-go-bad fruit in your fridge.

Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 23mg | Potassium: 15mg | Fiber: 0.001g | Sugar: 3g | Vitamin A: 322IU | Calcium: 10mg | Iron: 0.1mg

Cake Mix Recipes

Brownies & Bars

Funfetti Gooey Bars

Cupcakes

Triple Coconut Cupcakes

Cake

Crockpot Apple Dump Cake

Cake

Red Velvet Cheesecake Cake

The post Red Velvet Cookie Pizza appeared first on Crazy for Crust.

5 Ingredients Needed

• Red velvet cake mix – any brand works, just make sure it’s about 15 ounces.
• Butter – unsalted, softened butter – although you can swap salted butter.
• Egg – large eggs are best!
• Sweetened condensed milk – you can use regular or fat free.
• Cream cheese – very soft cream cheese
• White chocolate chips – white chocolate and red velvet are so good together!

How to Make Red Velvet Gooey Bars

• Preheat oven: Use foil and cooking spray to line and grease a 9×9” pan. Preheat your oven to 350°F. 
• Make dough: In the bowl of an electric mixer, use the paddle attachment to mix the butter, egg, and cake mix together. Stir until the ingredients are well-combined and a thick dough forms. Use about ⅔ of the dough to press into the bottom of the prepared 9×9” pan, creating the bottom portion of the bars. Sprinkle the bottom layer with white chocolate chips. 
• Make filling: Whisk together the softened cream cheese and sweetened condensed milk. Only proceed with this step if your cream cheese is very soft. It should be nearly melted. If your cream cheese is taking too long to soften, feel free to microwave it in 20 second increments. Once whisked into the sweetened condensed milk, pour the mixture over the white chocolate chips and bottom layer. 
• Top the bars: Roll the remaining dough into small balls and place them evenly over the cream cheese mixture. Apply pressure to flatten them, creating the top crust. It probably won’t cover the filling entirely!
• Bake: Bake for 28 to 30 minutes; you’ll know they’re done when they begin to brown. 

Expert Tips

• To cover the filling more evenly, you should flatten the pieces of dough between your fingers before placing them on top of the bars. 
• Make sure to cool the bars entirely before cutting. If you try to cut it while warm, they will likely be too gooey. 
• You can store red velvet gooey bars in an airtight container on the counter, or freeze them for up to three months. 

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Red Velvet Gooey Bars

These gooey bars are a HIT! Use a red velvet cake mix and cream cheese in the filling to make a perfect gooey bar for any occasion.

Course Dessert

Cuisine American

Total Time 45 minutes minutes

Servings 16 bars

Calories 166kcal

Author Dorothy Kern

Cost 5

Ingredients

• 1 approx 15 ounce red velvet cake mix any brand
• ½ cup (113g) unsalted butter , softened
• 1 large egg
• ½ cup (180g) sweetened condensed milk
• 3 ounces (85g) cream cheese , very soft
• 1 cup (170g) white chocolate chips

Instructions

• Preheat oven to 350°. Line a 9×9” pan with foil and spray liberally with cooking spray.
• Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. Mix until a thick dough forms.
• Press about ⅔ of the dough into the bottom of the prepared pan. Sprinkle with white chocolate chips.
• Make sure your cream cheese is very soft, even almost melted. You can heat it in a microwave safe bowl in 20 second increments in your microwave until you’re able to whisk it. Whisk the cream cheese with the sweetened condensed milk. Pour sweetened condensed milk mixture over the white chocolate.
• Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten. It will not cover completely.
• Bake bars for about 28-30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut.
• Store in an airtight container for up to 3 days or freeze for up to one month.

Notes

• It’s best to flatten pieces of the dough between your fingers before placing on the top of the bars, so that they cover more evenly.
• Cool completely before slicing.
• Store in an airtight container or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 45mg | Potassium: 81mg | Fiber: 0.02g | Sugar: 12g | Vitamin A: 294IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 0.1mg

Brownies & Bars

Brownie Gooey Bars

Brownies & Bars

Lemon Gooey Bars

Brownies & Bars

Peanut Butter Cookie Gooey Bars

Brownies & Bars

Dulce de Leche Gooey Bars

SaveSave

The post Red Velvet Gooey Bars appeared first on Crazy for Crust.

Tip From Dorothy

Expert Tips

• If you’re making this for two, just mix up the cocktail in a shaker over ice, strain into champagne or martini classes, and top off with champagne or prosecco.
• If you’re making this for a crowd, serve it in a pitcher or a punch bowl and add some ice made out of lemonade to keep it cold but not water it down.
• Because the pink lemontini mixture is sweet, you want to stick with a less sweet bubbly drink. Opt for Prosecco, or an Extra Brut champagne, which will be less sweet than dry.

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Pink Lemontini Champagne Cocktail

Make this Pink Lemontini Champagne Cocktail as a drink for 2 or make it as a punch for a party! It’s like a lemontini, turned pink, and topped off with champagne!

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 -12 servings

Calories 155kcal

Author Dorothy Kern

Ingredients

For punch:

• 6 ounces vodka regular or citrus
• 6 ounces limoncello
• 8 ounces sweet and sour reduce for a less sweet drink
• 4 ounces lemon juice from about 4 lemons
• ¼ cup grenadine or maraschino cherry juice
• 1 bottle champagne or prosecco Extra Brut or Brut, you want it less sweet
• Lemon slices and maraschino cherries for garnish
• Optional: frozen lemonade or cherry juice for ice

For 2 servings only:

• 1 ½ ounces vodka
• 1 ½ ounces limoncello
• 2 ounces sweet and sour reduce for a less sweet drink
• 1 ounce lemon juice
• Champagne or prosecco for topping
• Lemon slices and maraschino cherries for garnish

Instructions

• Chill all your ingredients. Add vodka, limoncello, sweet and sour, lemon juice, and grenadine to a punch bowl or pitcher. Stir, then add champagne. Serve each drink with a cherry and lemon wedge.
• To keep the punch cold, add some lemonade ice cubes. (Freeze store bought lemonade in ice cube trays.)
• To make 2 cocktails only: add all ingredients except champagne and garnish to a cocktail shaker with ice. Shake then strain into glasses and top off with champagne and garnish.

Nutrition

Serving: 4ounces | Calories: 155kcal | Carbohydrates: 14g | Fat: 1g | Sodium: 18mg | Sugar: 11g

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The post Pink Champagne Cocktail appeared first on Crazy for Crust.

Ingredients in Red Velvet Cheesecake Bars 

• Red velvet cake mix  – or any flavor!
• Eggs – large, room temperature
• Butter – unsalted, softened
• Cream cheese – The cream cheese must be room temperature to avoid lumps in your cheesecake!
• Sour cream – room temperature is a must to avoid lumps!

How to Make Red Velvet Cheesecake Bars

• Preheat oven: Before you begin baking, preheat your oven to 350°F and prepare a pan with aluminum foil and cooking spray.
• Create dough: In the bowl of a stand mixer, combine the butter, egg, and cake mix with a paddle attachment. Mix them together until the ingredients have formed into a thick cookie dough. Using a hand mixer would work as well for this step, but it will take a bit longer for the dough to form. Press your dough into the bottom of the pan you just prepared.
• Make topping: Beat the cream cheese until it becomes smooth, then mix in the sugar. Once smooth, add the egg, sour cream, and vanilla extract and beat them together. Stir in your chocolate chips and then pour the mixture over the dough you pressed into the pan. Again, a hand mixer will work for this, but a stand mixer is ideal. 
• Bake: For 30 to 40 minutes, bake the red velvet cheesecake bars until the cheesecake has started to brown. If it’s still jiggly in the center, don’t worry! It’s supposed to be a bit jiggly. Allow the bars to cool entirely and chill them for at least four hours before slicing. 

Expert Tips

• Make sure that all of your ingredients are room temperature before mixing. Cold ingredients will make lumps harder to eliminate. 
• Low-fat cream cheese won’t do the trick in this recipe. Fat makes cheesecake creamier and richer, so don’t be afraid to reach for the original. 

Print

Red Velvet Cheesecake Bars Recipe

Chocolate Chip Cheesecake Bars with a red velvet crust!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 24 bars

Calories 182kcal

Author Dorothy Kern

Cost 9

Ingredients

• 1 box red velvet cake mix
• 1 egg
• ½ cup (113g) unsalted butter softened
• 8 ounces (226g) cream cheese room temperature
• 1 large egg room temperature
• ¼ cup (50g) granulated sugar
• ¼ cup (61g) sour cream room temperature
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips

Instructions

• Preheat oven to 350°F. Line a 9×13” pan with foil and spray with cooking spray.
• Mix butter, egg, and cake mix in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer but it will take longer. Mix until a thick cookie dough is formed. Press into the bottom of the prepared pan.
• Beat cream cheese until smooth. Mix in sugar until smooth. Mix in egg, sour cream, and vanilla and beat until no lumps remain. (Your ingredients MUST be room temperature. A stand mixer does the job best, but a hand mixer will suffice if needed.) Stir in chocolate chips and pour over red velvet mixture.
• Bake for about 30-40 minutes, until cheesecake starts to brown around the edges and is no longer wet looking (it will still jiggle slightly in the center). Cool completely to room temperature, then chill (4 hours or overnight is best) before slicing into bars.

Notes

• Don’t use low fat cream cheese
• You can use any flavor cake mix
• Make sure all ingredients are room temperature to avoid lumps.
• Store bars in refrigerator or freeze in an airtight container.

Nutrition

Serving: 1bar | Calories: 182kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 188mg | Potassium: 82mg | Fiber: 1g | Sugar: 12g | Vitamin A: 290IU | Vitamin C: 0.04mg | Calcium: 46mg | Iron: 1mg

Other Red Velvet Recipes

Cake

Red Velvet Soft Pretzels

Brownies & Bars

Red Velvet Brownie Cups

Cupcakes

Red Velvet Lava Cupcakes

Pie

Red Velvet Pie

The post Red Velvet Chocolate Chip Cheesecake Bars appeared first on Crazy for Crust.