Ingredients
Oreo Crust:
- 24 Oreo cookies (2½ cups crushed)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Red Velvet Layer:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons red food coloring (liquid) or 1½ tablespoons (gel)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons heavy cream
Instructions
- Prepare Pan & Crust: Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving overhang on two sides. Crush Oreos finely in a food processor. Mix crumbs with melted butter and sugar until evenly moistened. Press firmly into pan bottom. Bake 8 minutes, then cool. Keep oven at 350°F.
- Make Red Velvet Layer: Beat softened butter and sugar for 2-3 minutes until fluffy. Add egg and yolk, beat until smooth. Mix in food coloring, vanilla, and vinegar until evenly colored. In separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet in two additions, mixing just until combined. Fold in chocolate chips if using.
- Assemble & Bake: Drop spoonfuls of red velvet dough over Oreo crust. Spread gently and evenly to cover completely. Bake 28-33 minutes until edges are set and toothpick comes out with moist crumbs (not wet batter). Cool completely in pan, about 2 hours at room temperature or 45 minutes refrigerated.
- Make Frosting: Beat cream cheese and butter for 2-3 minutes until smooth. Gradually add sifted powdered sugar on low speed. Increase to medium and beat 2 minutes. Add vanilla and salt. Add cream 1 tablespoon at a time if needed to reach spreadable consistency.
- Frost & Chill: Spread frosting evenly over completely cooled bars. Sprinkle with crushed Oreos if desired. Refrigerate 30 minutes to firm up frosting before cutting.
- Cut & Serve: Lift bars from pan using parchment overhang. Cut into 24 squares with a sharp knife, wiping clean between cuts. Let bars sit at room temperature 15 minutes before serving for best texture.
Notes
- Food Coloring: Gel food coloring is more concentrated; use 1-1½ tablespoons instead of 2 tablespoons liquid. Amount affects only color, not flavor.
- Fudgy Texture: Don’t overbake! Bars should look slightly underdone when removed from oven. They firm up while cooling.
- Room Temperature: All dairy and eggs should be room temperature for best mixing and texture.
- Crust Substitution: Can use chocolate wafer cookies or chocolate graham crackers instead of Oreos.
- Make Ahead: Bars taste even better the next day. Make up to 3 days ahead and store refrigerated.
- Freezing: Freeze frosted bars up to 3 months. Wrap individually in plastic wrap, then store in freezer bags.
- Prep Time: 38 minutes (8 min crust + 30 min bars)
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free