Red Velvet Seven Layer Bars.

There are 7 layers to love in these chewy, gooey, sweet red velvet bars.

Red Velvet Seven Layer Bars on There are 7 layers to love in these chewy, gooey, sweet red velvet bars!

These are for real. Just thought I should open with that.

Sally's Christmas Cookie Palooza

We’re celebrating all things red velvet in Christmas Cookie Palooza recipe #5. These seven layer bars (also called magic bars or even hello dolly bars depending where you live– what do you call them??) are heavenly. The base is a soft, cookie-like red velvet layer. On top of that? A rich, sweet, chewy, gooey, and completely overloaded smorgasbord of toppings.

Go big or go home.

Red Velvet Seven Layer Bars on There are 7 layers to love in these chewy, gooey, sweet red velvet bars!

I’ve quickly learned how much you love red velvet after posting these cheesecake swirl brownies. Coming as no surprise, those brownies have a cult following. Another popular recipe of mine? Classic red velvet cupcakes. Red velvet cupcakes that are moist, soft, fluffy, and actually have flavor are few and far between. But that recipe nails it. I love them as much as you do.

And so when I learned that a red velvet exclusive cookbook was on the market, I knew I needed a copy. Just to share with all of you. Red Velvet Lover’s Cookbook is written by Deborah Harroun who blogs at Taste and Tell. Deborah wrote this cookbook for anyone madly in love with red velvet’s flavor. Yes, it’s a book of just red velvet.

I like your style, Deborah.

Red Velvet Lovers Cookbook

Today’s red velvet seven layer bars recipe comes from her cookbook. Deborah describes them as addictive and YES, she hits the nail on the head with that description. Being a huge fan of regular 7 layer bars, I couldn’t stop slicing off little squares for myself. Dare I say that this version of the classic dessert is better than the original? Seriously.

The bars are so simple to make. First, make a red velvet cookie/cake layer. This will be the crust of the seven layer bars. The dough for this layer is incredibly sticky and thick, so take your time spreading it out into the pan. After the crust pre-bakes, top with all sorts of goodness. Coconut, chocolate chips, pecans, white chocolate chips, and a drizzle of liquid gold. I mean sweetened condensed milk.

The recipe directs to bake the bars in a 9×13 pan, but mine was dirty (washing dishes in the middle of making seven layer bars? no.) so I just used an 11×7 pan instead. Using a smaller pan made my bars a little thicker than Deborah’s. I’ll include both bake times in the recipe below.

Recipe for Red Velvet 7 Layer Bars

A little chewy, a lot gooey, buttery, chocolatey, coconut-ty, and sorta creamy all at the same time. If you love red velvet, your mind’s about to be blown.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Red Velvet Seven Layer Bars

Yield: 24-30 bars (depends on the size pan you use)

Total Time: 3 hours, includes cooling

Print Recipe

There are seven layers to love in these chewy, gooey, sweet red velvet bars.


  • 1 and 1/4 cups (150g) all-purpose flour (measured correctly)
  • 1 Tablespoon (6g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon (15ml) liquid red food coloring
  • 1 and 1/3 cups (120g) sweetened shredded coconut1
  • 1 cup (180g) semi-sweet chocolate chips2
  • 1/2 cup (90g) white chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup (130g) Diamond of California chopped pecans


  1. Set your oven rack to the center position and preheat oven to 350F degrees. Line the bottom and sides of a 9x13 baking pan3 with aluminum foil (or use parchment), leaving an overhang on all sides. Set aside.
  2. Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside.
  3. 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 on high speed 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.
  4. 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.
  5. 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, about 25 minutes3. Cool on a rack for at least 2 hours before cutting into squares.
  6. Make ahead tip: Store in an airtight container at room temperature or in the refrigerator for up to 3 days. Bars can be frozen, up to 2-3 months. Thaw overnight in the refrigerator.

Additional Notes:

  1. Different brands of coconut weigh different amounts; anywhere around 120g is fine.
  2. Deborah's recipe calls for 1/2 cup milk chocolate chips and 1/2 cup semi-sweet chocolate chips. I only had semi-sweet on hand, so I used 1 full cup semi-sweet chocolate chips. My bars are actually only 6 layers! Feel free to make them with milk chocolate as well, just as the original recipe directs.
  3. I used an 11x7 inch baking pan. My bars took 32 minutes using this size pan.

Recipe from Red Velvet Lover's Cookbook

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

*Giveaway has ended. Winner is entry #34 Jamie, who has been notified. 

Enter to win a copy of Deborah Harroun’s Red Velvet Lover’s Cookbook. A cookbook containing 50 red velvet sweets including red velvet layer cake, red velvet bundt cake, red velvet gooey butter bars, red velvet whoopie pies and this red velvet cake roll.

Red Velvet Lovers Cookbook-2

How To Enter

Simply leave a comment on this post describing the best red velvet dessert you’ve had. Was it a red velvet cupcake? A slice of red velvet cake? Or any of my red velvet recipes? Tell me about it!

*This giveaway is open to the whole world! Tell your red velvet loving friends.

*This giveaway ends Tuesday, December 16th at 12am EST. The winner will be chosen at random by The winner will be notified via email and have 48 hours to respond before a new winner is chosen. Winner will be listed in this post on December 16th. Thank you for entering and good luck!

See more Christmas recipes.

Red Velvet Seven Layer Bars on There are 7 layers to love in these chewy, gooey, sweet red velvet bars!

A little chewy, a lot gooey, buttery, chocolatey, coconut-ty, and sorta creamy all at the same time. If you love red velvet, you MUST try these!

550 Responses to “Red Velvet Seven Layer Bars.”

  1. #
    Kathryn Cothernposted December 15, 2014 at 11:56 am

    My favorite Red Velvet experience was with a small and dainty (petite) Red Velvet cupcake with homemade cream cheese frosting. Oh how yummy and adorable! Just enough to quench my sweet tooth without having to go run 10 miles to burn it off. LOL! Yes, wonderful things do come in small packages!

    Merry Christmas and Happy New Year to you and yours! 🙂


  2. #
    Abbyposted December 15, 2014 at 12:45 pm

    OMG! Red Velvet!!!! Omg pinch me. This can’t be happening! Okay okay my favorite is red velvet milkshake. YUUUUM! Okay okay thank you silly!


  3. #
    Sylvia Peatposted December 15, 2014 at 1:04 pm

    Your red velvet recipes are all delectable. I try every new recipe but I haven’t found a favorite yet. They are all delicious!!


  4. #
    Kaitlynposted December 15, 2014 at 3:50 pm

    My favorite red velvet dessert is just a slice of classic red velvet cake with cream cheese frosting. Add a glass of milk and you’ve got one happy girl!


  5. #
    Mary L.posted December 15, 2014 at 6:48 pm

    Big huge red velvet muffins with a vanilla glaze—YUMMO!!


  6. #
    Linda Mposted December 15, 2014 at 7:49 pm

    I love everything red velvet!!! I am an Ice cream junkie and red velvet ice cream is to die for!


  7. #
    Annetteposted December 15, 2014 at 9:35 pm

    I’ve had so many versions of Red Velvet Cake, but the best is the one my mother used to make for all my birthday parties. It had no cocoa, tasted more like a spice cake, and had a frosting made with milk that was heated then cooled.


  8. #
    Fatimaposted December 16, 2014 at 5:30 am

    made these squares and these were yum.


  9. #
    Jennposted December 16, 2014 at 8:11 am

    The best Red Velvet dessert I’ve had is a slice of Red Velvet Cheesecake cake. It was two layers of Red Velvet cake with a cheesecake layer in the middle, all topped with cinnamon cream cheese frosting. It was ahhmazing!


  10. #
    Chineka @ Savor The Bakingposted December 16, 2014 at 7:28 pm

    The best red velvet dessert that I’ve had is a slice of my Mom’s red velvet cake. It’s the best! These bars look so delicious. Pinning them now!


  11. #
    pepyposted December 18, 2014 at 2:36 pm

    Hi Sally, just a question. My liquid red food colouring didn’t produce such a bright colour and after baking it became rather brown. Do you have any suggestions to make it look brighter and more vivid???Thanks a lot.


  12. #
    D.posted December 20, 2014 at 8:27 pm

    I used whole wheat white flour, low fat margarine, fat free condensed milk, and dark chocolate chips, and it still turned out fantastic!


  13. #
    Marion Meyersposted November 30, 2015 at 4:26 pm

    I have only tried red velvet cake and love it


  14. #
    Kristenposted December 4, 2015 at 9:27 pm

    Can I use dutched cocoa powder for this recipe? I noticed it calls for baking powder, so I thought maybe, but thought I should ask for sure!


    • Sallyreplied on December 5th, 2015 at 8:03 am

      Yes– dutched is fine here!


  15. #
    Pamposted December 15, 2015 at 9:04 am

    These are super! I didn’t even use the full measure of red food coloring and they still looked pretty. I liked the bottom layer to balance out the top. People, you have to make this for the holidays – or just because!! Thank you, Sally.


  16. #
    Lizzy Hopeposted December 27, 2015 at 6:07 pm

    Hi Sally! 
    I’m just wondering if it would be possible to bake this in a 9×9 pan?
    Thank you for all the amazing baking you do!


    • Sallyreplied on December 28th, 2015 at 11:30 am

      Lizzy, you would have to halve the recipe. I suggest just making the bars as is in a 9×13.


  17. #
    Mayaposted February 17, 2016 at 4:07 pm

    Hi Sally,

    These look amazing! Is it possible to leave out the food coloring and just have the bottom layer not be red velvet?



    • Sallyreplied on February 18th, 2016 at 3:58 pm

      Yes, you can absolutely leave it out.


  18. #
    Betsyposted March 2, 2016 at 9:18 pm

    Could you use a box Readville the cake and then just add the rest of the ingredients? Just trying to save some time and energy.


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