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 sallysbakingaddiction.com-- 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.

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 sallysbakingaddiction.com-- 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. 

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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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

  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

See more Christmas recipes.

Red Velvet Seven Layer Bars on sallysbakingaddiction.com-- 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!

559 Comments

  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. 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!

  3. 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.

  4. 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!

  5. 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!

  6. 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!

  7. 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.

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

  9. 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.

  10. 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.

  11. 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?

  12. 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!

  13. 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.

    Regards
    Rashmi

  14. 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!

  15. 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.

  16. 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.

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