Hello lovelies,
I say this a lot but my long-term readers will know that I’m a flavour combination enthusiast.
By that, I mean, I am constantly trailing the internet and spend hours day dreaming about all the different combination of flavours I could put into my bakes – what would work? What’s unique? What’s new and exciting?
Flavour combinations definitely live rent free in my head and one flavour combination I was yet to try was the combination of red velvet, white chocolate and raspberry.
Now, you might not think it’s anything revolutionary but I’ve seen a few of my favourite bakers online use it and their bakes look heavenly.
Therefore, serious FOMO kicked in and I had to give it a try myself and boy, am I glad I did as it’s just as heavenly to taste as it sounds!
One of the bakers I was inspired by to try this combination was the incredible talented Sophie, known as ‘sophsgoodies’ online. She recently shared her stuffed red velvet cookie bars and I immediately knew that had to be the recipe I used to try this combination.
And what better to try than in a stuffed cookie bar as we all know how I feel about stuffing my bakes at the moment. It was a no brainer and quite honestly, I’ve been left completely and utterly, head over heels obsessed!
The raspberry and white chocolate centre works so beautifully together with the red velvet cookie dough to create a magical burst of flavours on those taste buds.
So, if this cookie bar has caught your eye and got you wanting to try a heavenly combination of flavours, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 10 Large Bars Or 20 Small Bars
Prep Time: 15 Minutes
Bake Time: 30 Minutes
Decorating Time: 10 Minutes
Overall Time: 1+ Hours
Ingredients You Need For The Filling:
- 300g Of White Chocolate Spread
- 20g Of Freeze-Dried Raspberries
Ingredients You Need For The Cookie Bars:
- 170g Of Unsalted Butter
- 190g Of Light Brown Sugar
- 70g Of Caster Sugar
- 1 Medium Egg
- 405g Of Plain Flour
- 15g Of Cocoa Powder
- 2tsp Of Vanilla Bean Paste / Extract
- 300g Of White Chocolate Chips
- 1-2tsp Of Red Food Colouring
Ingredients You Need To Decorate:
- 50g Of White Chocolate, Melted
- 10g Of Freeze-Dried Raspberries
How To Make The Filling:
- The night before making the cookie bars, line a 9” loose-bottomed square baking tin with parchment paper.
- Secondly, add the 300g of white chocolate spread and 20g of freeze-dried raspberries into a small bowl and mix together.
- Pour the white chocolate spread and freeze-dried raspberry mixture into the lined baking tin and using a spatula, spread out evenly to all four corners.
- Place into the freezer to freeze for at least 12 hours before baking.
How To Make The Cookie Bars:
- The next morning preheat the oven to 190C / 170C Fan / Gas Mark 4 and line another 9” loose-bottomed, square baking tin with parchment paper.
- Next, in a large bowl, beat together the 170g of unsalted butter with the 190g of light brown sugar and 70g of caster sugar until creamy.
- Now, add in the 1 medium egg, 2tsp of vanilla bean paste and 1-2tsp of red food colouring and mix together until combined.
- Add in the 405g of plain flour and 15g of cocoa powder and mix together until a cookie dough forms.
- Fold in the 300g of white chocolate chips until evenly distributed throughout the dough.
- Split your cookie dough into two.
- Using your hand or a spatula, press one half of the dough into the base of the baking tin, making sure the entire base is evenly covered.
- Now, take the filling out the freezer, carefully remove from the tin and place on top of the cookie dough in the baking tin.
- Add the remaining half of the cookie dough on top of the filling, making sure it’s evenly spread to all four corners and there’s no gaps (this is so when the filling is cooking, it doesn’t seep out).
- Place the cookie bars into the oven and bake for 30-35 minutes, until the edges are set and there’s a very slight wobble in the centre of the bars.
- Once baked, remove from the oven and allow to cool to room temperature before transferring to the fridge for a minimum of 6 hours to allow the bars to set.
How To Decorate:
- Now that the bars are baked, cooled and chilled, it’s time to decorate.
- Carefully remove the cookie bars from the baking tin and cut into 10 large bars or 20 smaller bars.
- Next, in a microwaveable bowl, add the 50g of white chocolate. Place the chocolate into the microwave and in 10 second blasts, blast the chocolate until completely melted.
- Transfer the melted chocolate into a piping bag, snip the very tip of the bag off and drizzle the melted white chocolate over the cookie bars generously.
- Whilst the chocolate is still wet, sprinkle the 10g of freeze-dried raspberries across the top of the cookie bars.
- Finally, place the finished bars to one side for around 1 hour or into the fridge for 30 minutes to harden the chocolate before serving.
That’s your Stuffed Red Velvet Cookie Bars prepared, baked, cooled, chilled and decorated, ready for you to enjoy!
Notes:
- Store the bars in an airtight container at room temperature for up to 5 days or in an airtight container in the refrigerator for up to 7 days.
- These cookie bars can be frozen for up to 3 months. I’d recommend tightly wrapping each individual bar in plastic wrap and place into a freeze-safe airtight container. The night before eating, remove from the freezer and place into the fridge to thaw overnight.
- I used this Red Extra food colouring from Sugarflair: https://amzn.eu/d/0ibP5zuo
- I used this White Chocolate Spread from Morrisons: https://groceries.morrisons.com/products/Morrisons-White-Chocolate-Spread-400g/115285966
- I used these Freeze-Dried Raspberries from Amazon: https://amzn.eu/d/0jkiopXj
This is one of those recipes you just have to trust me and bake yourself as I can guarantee you’ll be just as obsessed, if not more so than me.
Thick, gooey, melt-in-your-mouth delicious – this cookie bar has to be up there with one of my favourite bakes to date.
Huge shoutout to Soph for blessing us with such an incredible recipe! Everyone who took a bite immediately fell in love and I’ve got some incredibly tough critics who will tell me the gods honest truth with no holding back so that’s how you know this is a trustworthy, full-proof recipe!
Let me know in the comments below if you make this cookie bar yourself and if you do, what your thoughts are on them. Did you adore this flavour combination just as much as me? Are you now a converted to stuffing all your future cookie bars?
Sending you all tons of love & hugs as always,
Elle xo
