I love Valentine’s Day desserts because most of them include chocolate: chocolate with raspberries, chocolate with strawberries, chocolate with more chocolate. Although berries and chocolate is one of my favorite flavor combinations, I wanted something different this year. I made these red velvet seven layer bars a few weeks ago and they were such a big hit, I knew I had to share them in time for Valentine’s Day! Don’t worry, there’s still plenty of chocolate in these bars, but the pop of red from the red velvet base was too perfect for a red-themed holiday to resist.
In all honesty, I’m not a huge fan of red velvet anything. I’m a chocolate girl at heart and red velvet tends to be underwhelming to me. These bars are definitely an exception. They start off with a thick, cookie-like red velvet base. If you’re unfamiliar with the flavor of red velvet, it is mostly vanilla with a little hint of chocolate. The subtle chocolate flavor is usually what I don’t like about it, but in these bars, it’s the perfect match for all of the sweet, flavorful toppings. Speaking of toppings, these bars are loaded with chocolate chips, white chocolate chips, coconut and pecans along with sweetened condensed milk to keep everything together. As the bars bake, all of those delicious toppings melt together to make a decadent dessert.
Whether you need a dessert for just you and your sweetheart or something to share with a crowd, these red velvet seven layer bars are quick to make, delicious and worth every single bite! Happy Valentine’s Day!
Red Velvet Seven Layer Bars
1. I think this recipe would have been even better with toasted coconut. If you have the time, here’s how! Preheat oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet that has been lined with a parchment paper.Bake on middle rack for 3 minutes. After 3 minutes, gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3–4 more minutes. Remove from oven and cool completely. Coconut toasts quickly so make sure to pay attention to it! 2. It’s very difficult to tell when these bars are done. I added a range for the bake time because my bars were just barely done at 25 minutes. If your oven tends to bake slow, I’d recommend baking the bars for slightly longer. 3. Recipe adapted from Sally’s Baking Addiction
2 cups minus 2 tablespoons (225g) all-purpose flour
2 tablespoons (12g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons (115g) unsalted butter, softened to room temperature
1 cup + 1 tablespoon (225g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 Tablespoon (15ml) liquid red food coloring
1 and 1/3 cups (120g) sweetened shredded coconut*
1 cup (180g) semi-sweet chocolate chips
1/2 cup (90g) white chocolate chips
1 (14 ounce) can sweetened condensed milk
1 cup (130g) chopped pecans
Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on two sides.
Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the granulated sugar and beat on medium high speed until fluffy and light in color.
Beat in egg and vanilla until combined. Scrape down the sides and bottom of the bowl as needed.
Beat in the food coloring until combined.
With the mixer running on low speed, slowly mix the dry ingredients into the wet ingredients until combined. The red velvet dough will be quite thick and sticky.
Using a rubber spatula, spread dough in an even layer into the prepared baking pan. It’s very sticky, so take your time pushing it to each corner of the pan.
Bake for 8 minutes. Remove from the oven and leave the oven on.
Sprinkle the coconut over the cookie layer, followed by the chocolate chips, then the white chocolate chips. Pour the sweetened condensed milk evenly over the top. Sprinkle with pecans.
Bake until set and top is lightly golden brown, 25-28 minutes.*
Cool on a rack for at least 2 hours before cutting into squares.
Almost every Wednesday night in Okinawa is reserved for one thing: The Bachelor (or Bachelorette, for this time of year). Realistically, it’s just an excuse for my group of friends to see each other every week, talk and eat snacks. My friend, Jessi, would occasionally bring her fabulous granola to our girl’s nights and, I’m not going to lie, I always wanted to steal the entire bowl and not share a single piece. It was that delicious. Luckily, Jessi nicely shared her recipe with me before she moved and, with a few adjustments, now I’m sharing it with all of you!
My friends here in Oki know how much I love to bake cakes and cupcakes so, occasionally, I’ll get a special request for a birthday or other event. A good friend of mine had a birthday a few weeks ago and asked me to make her favorite kind of cake, German chocolate. Never one to say no to a baking adventure, I gladly started searching for the perfect recipe for her birthday. Through my research, I stumbled upon a little a little bit of a history worth mentioning. Interestingly enough, German chocolate cake is not from Germany, but named after an American, Samuel German, who created a dark baking chocolate for Baker’s Chocolate. The company named the chocolate bar after him and, later, a recipe was created using the specific chocolate bar, titled German’s Chocolate Cake. The apostrophe and “s” have since been dropped from the name, but the recipe remains an American favorite.
There are a few short weeks in February when Colin and I debate about how many boxes of Girl Scout cookies is a reasonable amount to buy. Sadly, no matter how many boxes that ends up being, they never seem to last long enough. Hence why I’m writing about Girl Scout cookies in July. But, we don’t just argue about how many boxes to buy. We also disagree on which cookie is the best. My favorite has always been Thin Mints. Colin’s favorite are Samoas (or, where I sold Girl Scout cookies, Caramel Delights). I have not always liked Samoas. Actually, I remember avoiding them when I was younger. Most of that dislike came from my dislike of coconut. Now, coconut is a flavor that I am slowly starting to love. I don’t know if it’s because we live on a tropical island, or if it’s becoming more of a food trend, but it seems like everything comes in coconut flavor here. And, slowly but surely, I find myself ordering the coconut option more and more.
I tend to pick new recipes in two ways. 1. I think of something I want to make and research what seems like a thousand different recipes until I find the perfect one 2. I read a recipe, become fixated on it and have to make it immediately. This recipe falls into the latter category. I was doing my usual browsing and brainstorming for our Easter menu when I came across these raspberry coconut macaroons in my weekly email from Smitten Kitchen. I had already decided on a dessert, but I couldn’t get these out of my head. They seemed so quintessentially Easter to me. Little egg-like mounds of white coconut swirled with pinkish purple raspberries. Not to mention that raspberries are my favorite berry. I had to have them.