Red Velvet Seven Layer Bars

These red velvet seven layer bars are everything we love about classic seven layer bars, but they’re baked on top of a red velvet cookie crust. These loaded bars are extra chewy, gooey, buttery, and sweet!

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

Attention red velvet lovers! These red velvet seven layer bars recipe comes from my dear friend Deborah’s cookbook, Red Velvet Lover’s Cookbook. Deborah blogs at Taste and Tell and wrote this cookbook for anyone madly in love with red velvet’s flavor. Yes, it’s a book of all things red velvet! I knew sharing a recipe from this cookbook would be a hit considering how much we all love red velvet cake and red velvet cupcakes.

These red velvet seven layer bars remind me of classic magic bars (also known as seven layer bars) but incorporate red velvet. 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.

These Red Velvet Seven Layer Bars Are:

  • Totally rich and indulgent
  • Perfect for red velvet lovers
  • Chewy and gooey
  • Coconut-y
  • Easy to make
  • Always a hit with a crowd
  • Piled high with chocolate chips, white chocolate chips, coconut, and pecans
  • A texture lover’s dream

Red Velvet Lovers Cookbook

Ingredients You Need

You’ll appreciate that this recipe doesn’t call for any crazy ingredients. You need basic pantry staples.

  • Flour: All-purpose flour serves as the base of these bars.
  • Cocoa Powder: Cocoa powder helps add that cocoa red velvet flavor.
  • Baking Powder: Baking powder helps the bars rise.
  • Vanilla Extract & Salt: Both add flavor. Try using homemade vanilla extract.
  • Sugar: To sweeten the base.
  • Red Food Coloring: Tints the base cookie layer red for the classic red velvet appearance.
  • Egg: 1 egg binds everything together.
  • Chocolate Chips, White Chocolate Chips, Coconut, & Pecans: Delicious toppings for these bars.
  • Sweetened Condensed Milk: When poured on top, sweetened condensed milk is the “glue” that holds the topping together. It bakes and coats the toppings so each bite is chewy ooey gooey!

A note about food coloring: The red velvet cookie layer wouldn’t be red without food coloring. I recommend gel food coloring because the color is concentrated, so you need less of it. For natural coloring, try using beet powder. If you don’t want to use food coloring, leave it out! The bars will have the same flavor and be a lovely shade of cocoa.

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

How to Make Red Velvet Seven Layer Bars

  1. Whisk the dry ingredients together.
  2. Cream the wet ingredients together. (Butter, sugar, egg, and vanilla.)
  3. Add the red food coloring.
  4. Spread the dough into a prepared pan. The dough for this layer is incredibly sticky and thick, so take your time spreading it out into the pan.
  5. Pre-bake the cookie layer. Bake the red velvet cookie bar base for 8 minutes.
  6. Add the toppings to the cookie bar base. Sprinkle coconut evenly over the bars, followed by chocolate chips and white chocolate chips. Pour the sweetened condensed milk evenly over the top. Add pecans.
  7. Bake. Bake the seven layer bars until set.
  8. Cool, then slice into squares.

What size pan to use? Deborah’s 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 inch pan instead. Using a smaller pan made my bars a little thicker than Deborah’s. I include both bake times in the recipe below.

Recipe for Red Velvet 7 Layer Bars

Which Part is Your Favorite?

With so many flavors and textures to love, it’s hard to pick a favorite! If I *had* to choose, I think mine would be the melty chocolate paired with chewy, sweet coconut.

Deborah describes these bars as addictive– and she totally nails it with that description. As a huge fan of regular seven layer bars (and these ultimate magic cookie bars), I couldn’t stop slicing off little squares for myself. Dare I say this version of the classic dessert might be better than the original? Seriously.


Red Velvet Seven Layer Bars

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: 24-30 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American


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


  • 1 and 1/4 cups (150g) all-purpose flour (spoon & leveled)
  • 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 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


  1. Set your oven rack to the center position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* 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 minutes.* Cool on a rack for at least 2 hours before cutting into squares.


  1. Make Ahead & Freezing Instructions: 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.
  2. Coconut: Different brands of coconut weigh different amounts; anywhere around 120g is fine.
  3. Chocolate Chips: 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.
  4. Baking Pan: I used an 11×7 inch baking pan. My bars took 32 minutes using this size pan.
  5. Recipe from Red Velvet Lover’s Cookbook.

Keywords: red velvet seven layer bars

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!


  1. The best red velvet dessert I have ever eaten was a red velvet ice cream. It was cream cheese ice cream and red velvet cake swirled in thick, and it was delicious! I loved every bite of it. Any red velvet cupcake I see is inhaled quickly, so it’s quite hard to remember, they are all so yummy.

  2. OMG Sally! You definitely went big with these. And I need that red velvet cookbook – it’s going on my Christmas list (hope Santa reads blog comments!)

    1. Oh and the best red velvet thing I ever had! Probably one of my homemade red velvet cupcakes! Like you, the pride I felt when I finally nailed that recipe made them taste even better

  3. Please don’t hate me, but… I’ve never actually had 7-layer bars before! Crazy for a baking blogger, right?? That needs to change pronto! Especially because I remember just how tempting your last ones looked… And ’tis the season for lots of cookies and yoga pants, right? Pinned! 🙂 And, umm, my favorite red velvet dessert would probably be the classic cupcakes, especially with an extra sweet cream cheese frosting!

      1. I trust you Sally! So… Trying 7-layer bars is now my New Years Resolutions list! 😉

  4. The best Red Velvet dessert I have ever had was your recipe for White Chocolate Dipped Red Velvet Cookies. Yet another winning recipe of yours!

  5. My husband LOVES red velvet cake. For his birthday a few years ago, I wanted to make him his favorite cake using my childhood neighbor, Mrs. Moon’s recipe. She always made the best cakes. It was delicious except for one mistake. I mistook the yellow food coloring in my cabinet for red. So my first ever red velvet cake was actually yellow velvet 🙂 He still says it was the best.

  6. I think a thicker bar is better! More lovely crust. And you can even take those holiday-edition red chocolate chips (Nestle makes them) and layer them on top for just the next few weeks!

  7. My favourite red velvet dessert would have to be red velvet fudge. As far as I know I can only get it at the chocolate store downtown in the fall and it is perfection. It’s chewy and moist with that wonderful cream cheese flavour. Yum!

  8. I love red velvet cheesecake. It’s the best of both worlds, creamy thick cheesecake and moist, rich red velvet cake all in one. Yum!

  9. Ok, these look seriously amazing!! I love all things red velvet and I can’t wait to try these out!! You can’t beat a big slice of red velvet cake but I love red velvet brownies too!

  10. I made a red velvet cake for my brother in law’s birthday and it was awesome! I used the recipe from the Baked: New Frontiers in Baking cookbook.

  11. Red Velvet Cupcakes made with all natural red coloring and frosting recipe from Cheryl at Back in the Day Bakery in Savannah.

  12. My grandma’s homemade red velvet cake with homemade cream cheese icing is one of THE best red velvet products I’ve ever had. My dad was the only one that could even come close to replicating it after she died. I got the recipe before he was killed but haven’t attempted to make it yet.

  13. The best red velvet cake I have ever had was actually the Red Velvet Cheesecake at the Cheesecake Factory. Unbelievable. I have yet to find anything comparable.

  14. Every year for Christmas I made Red Velvet Fudge! Definitely my favorite treat and it’s always a big hit. Fudge is something everyone can get on board with and red velvet fudge is the perfect amount of sweetness. Plus, who can beat that festive color?

  15. Anything red velvet is decadently delicious. I plan on trying some red velvet fudge recipes this Christmas but I have to say my favorite red velvet right now is the Target brand (I think it is Archer farms) of red velvet ice cream. It has a swirl of cream cheese and is simply the best ice cream out there. I plan on trying these red velvet bars too. Thanks for the fabulous recipes!

  16. Hi Sally

    The best red velvet dessert I made was just last week and it was your Red velvet Oreo Brownies.
    They are absolutely delicious and I make them quite a few times a year.
    Thank you for another fantastic recipe.


  17. I haven’t had anything red velvet. It isn’t popular in this part of Japan but I would love the cookbook to try a whole bunch of your recipes and introduce them to the Japanese!

  18. The best red velvet dessert I’ve had is the Sprinkles Cupcake red velvet cupcake. It is moist and cakey and the cream cheese frosting melts in your mouth. I also throughly enjoy the Ben and Jerry’s red velvet ice cream.

  19. I’ve never had a 7 layer bar before! Whenever I decide to make them I always have one of the ingredients missing & I end up postponing it. That’ll have to change as soon as Christmas break finally comes.
    My fav red velvet dessert is The Cheesecake Factory’s red velvet cheesecake. UGH SO GOOD.

1 2 3 19

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally