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. My best red velvet experience came when my daughter and I made red velvet, cream cheese frosting cake balls dipped in white chocolate. They were divine! We used a box mix, but I am going to make these bars for a Christmas cookie sale to benefit NAMI this Friday

  2. Waldorf Astoria red velvet cake with a cooked milk/flour based frosting. Simply Divine. This recipe has been used in my family every Christmas for 4+ generations. The holidays are not the same without it.

  3. My favorite Red Velvet recipe was my Aunt Dorothy’s Red Velvet Cake. She made it with Crisco oil in the icing. It was absolutely delicious! She is no longer alive so I can’t get the recipe. Would Love to know how to make it! I just Love Red Velvet anything!

  4. my favourite red velvet dessert was the first red velvet cupcake i’ve ever had from a little bakery called The Cupcake Shoppe. The cream cheese icing on top made me fall in love with red velvet cupcakes, cakes, and practically anything red velvet!

  5. Red velvet is my favorite kind of cake.For as long as I can remember I’ve eaten it For every holiday and family gathering. My family usually makes the traditional cake or brownie but I’ll never forget my first cookie. It tasted like the perfect hint of cocoa powder that was savory and didn’t make it taste like chocolate, but instead it gave the red velvet its unique flavor.

  6. My first and so far still best red velvet experience are your red velvet chocolate chip cookies. Incredibly tasty and perfectly gooey in the middle. These bars sound awesome as well, though, so once I get around to making them, they might well replace the cookies.

  7. 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! 🙂

  8. 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!

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

  10. 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!

  11. 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.

  12. 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!

  13. 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!

  14. 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.

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

  16. 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!

  17. 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.

  18. 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!

  19. Hi Sally,

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


  20. 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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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