Set your oven rack to the center position and preheat oven to 350F
degrees. Line the bottom and sides of a 9x13 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.
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.
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. Store leftovers in an airtight container
at room temperature or in the refrigerator for up to 3 days.
Originally Submitted
2/5/2015
0 Out of 5 from
0 reviews
You can add this Red Velvet Seven Layer Bars recipe to your own private DesktopCookbook.
