Recipe Background
There's a lot going on with these Velvet Sheets Bars. Like, a lot a lot. The wonderfully chocolatey red velvet cookie on the bottom is just the beginning! On top of that cookie, you'll find melty, rich chocolate, crunchy pecans, and sweet, tender coconut. If that's not indulgence, we don't know what it is! Velvet Sheets Bars are a fun way to share the love with everyone... and there's so much to share in each bar!
There's a lot going on with these Velvet Sheets Bars. Like, a lot a lot. The wonderfully chocolatey red velvet cookie on the bottom is just the beginning! On top of that cookie, you'll find melty, rich chocolate, crunchy pecans, and sweet, tender coconut. If that's not indulgence, we don't know what it is! Velvet Sheets Bars are a fun way to share the love with everyone... and there's so much to share in each bar!
Ingredients
- 1 1/4 cups all-purpose flour spooned and leveled
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon liquid red food coloring
- 1 1/3 cups sweetened shredded coconut
- 1 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 cup pecans chopped
Directions
- Position an oven rack to the center position.
- Preheat the oven to 350 degrees F.
- Line the bottom and the sides of a 9x13-inch or a 7x11-inch baking pan with parchment paper, making sure to leave an overhang on all sides.
- In a large bowl, add the flour, the cocoa powder, the baking powder, and the salt and whisk until combined.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter and beat on medium speed until smooth and creamy, about 1 minute.
- Add the granulated sugar to the butter and beat on medium-high speed until fluffy and light in color.
- Add the egg and the vanilla and beat on high speed until combined. Make sure to scrape down the sides and the bottom of the bowl, as needed.
- Add the food coloring to the butter mixture and beat until combined.
- With the mixer running on low speed, slowly add the dry ingredients into the wet ingredients and beat until just combined. Make sure not to overmix and to scrape the sides and bottom of the bowl, as needed. The dough should be thick and sticky.
- Add the dough to the prepared baking pan and spread it out evenly with a silicone spatula.
- Bake on the center rack for 8 minutes.
- Transfer the baking pan from the oven but leave the oven on.
- Sprinkle the coconut over the cookie layer.
- Layer the semisweet chocolate chips and the white chocolate chips, in that order, over the coconut layer in the baking pan.
- Pour the condensed milk evenly over the top of the layers in the pan.
- Sprinkle the pecans on top of the condensed milk layer in the pan.
- Bake on the center rack until set, about 25 minutes.
- Allow the bars to cool on a wire rack for at least 2 hours.
- Using the overhang of parchment paper, carefully lift the bars out of the baking pan.
- Cut the bars into squares and serve.
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