Red Velvet Seven layer
Contains dairy and nuts
Moist red velvet cookie bar topped with layers of coconut, milk and white chocolate chips, sweetened condensed milk and pecans
Ingredients
1 and 1/4 cups (156g) 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
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.
Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside.
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.
