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HOW TO MAKE RED VELVET BARS: Spray an 8×8 inch pan with nonstick cooking spray or line with parchment paper. Preheat oven to 350f degrees. Mix together box cake, butter, and eggs with a hand mixer, then fold in chocolate chips. Spread prepared mix into baking dish (batter will be thick.) Bake for about 15-20 minutes or until top is firm.

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Preheat oven to 350 degrees. Line a 13x9 inch pan with parchment paper or aluminum foil and grease. Set aside. In a medium bowl, add the flour, cocoa powder, salt, baking power, and baking soda, and stir to combine. In a large mixing bowl, beat together the butter and sugar until soft and fluffy, around 5 minutes.

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Preheat oven to 350 degrees. Line a 13×9 inch pan with parchment paper and spray with cooking spray. Set the pan aside. In a medium bowl, add the flour, cocoa powder, salt, baking power, and baking soda, and stir to combine. In the bowl of a mix master, cream together the butter and sugar until light and fluffy, approximately 3 minutes.

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Instructions. Preheat oven to 350 degrees. Lightly grease a 9x13-inch pan. Combine cake mix, eggs, butter and vanilla extract in a large bowl; beat on medium speed for 2 minutes. Fold in white chocolate chips (dough will be thick). Press dough evenly in pan. Bake 15 to 18 minutes or until set and a toothpick inserted in center comes out clean.

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Instructions. Preheat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper and spray with nonstick cooking spray. Set to the side. Add the dry red velvet cake mix, vegetable oil, and eggs to a medium bowl and mix until well combined. Do not over mix.

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Preheat your oven to 350 degrees. Spray a 9 by 13 inch glass baking dish with cooking spray and set aside. In a large bowl mix together 2 1/2 cups all purpose flour, 2 TBSPs cocoa powder, 1/2 tsp baking powder, and 1/2 tsp salt. Cream together the 14 TBSPs (1 3/4 sticks) butter and 1 1/2 cups sugar until light and fluffy.

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Protein Frosting: In a bowl, mix softened cream cheese (microwave 10 seconds to soften), yogurt and vanilla protein powder until smooth. Mixture should be thick but smooth and spreadable. Add yogurt if too thick, coconut flour if too thin. Spread on top of base and use back of spoon/spatula or fingers to smoothen.

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How to make Red Velvet Cookie Bars. Mix together red velvet cake mix, butter, egg, and milk until smooth and blended. *Mixture will be thick*. Line an 8x8 inch pan with parchment, spray with nonstick, and spread ⅔ of your mixture into it. Spread a layer of white chips on top, and then spread remaining batter on top of that.

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Add the butter and the baking chocolate to a small bowl and melt together in the microwave. Start with 30 seconds, then stir and continue in 30 second intervals until melted. Set aside to cool. In a larger bowl, add in the sugar, eggs, vanilla extract, red coloring. Beat together with an electric mixer or whisk.

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HOW TO MAKE CAKE MIX COOKIE BARS. STEP ONE: Add your cake mix, melted butter, eggs, and vanilla extract to a bowl and stir to combine. STEP TWO: Press your cookie dough into a 9 x 13 baking dish that has been lined with parchment paper and sprayed with non-stick spray. STEP THREE: Bake at 350 degrees for 20-25 minutes.

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Press 1/2 of the cake mixture in the bottom of the prepared pan. Combine the cream cheese with the condensed milk until smooth. Pour onto the cake mix. Crumble the remaining dough over the top of the bars, making sure there are no gaps in the top. Bake for 25-28 minutes until the top is completely baked. Cool before slicing.

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Red Velvet Ooey Gooey Bars. Do not make this cake according to the directions on the cake mix box. Mix the cake mix, eggs, melted butter and vanilla extract by hand in a mixing bowl. Spray a 9 x 13 cake pan with cooking spray and press the cake mixture into the pan. This makes the bottom layer of the cake bars.

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Step One: Using a stand or electric mixer, beat the boxed cake mix, butter, egg, and vanilla extract in a large bowl. Stop once a soft dough forms. Step Two: Spray a 9x13-inch pan and your hands with non-stick spray. Press the sticky red velvet batter into the prepared pan with your hands or a rubber spatula.

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Free delivery on orders over $75. Satisfy your cake cravings with Hammond's Red Velvet Cake Ganache Chocolate Bar. This Belgian milk chocolate candy bar is filled with a rich and decadent red velvet cake ganache, offering a playful twist on a classic dessert. Indulge in the sweet and creamy flavor of red velvet cake without the need for baking.

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Use a knife to gently swirl the two colors together. (Check out that cheesecake swirl!) Place in preheated oven and bake for 30 minutes. Remove and place on wire rack to cool. Allow to sit for an hour to cool. Place in refrigerator for another hour or two to chill. Cut into squares and serve.

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Cream the wet ingredients together. (Butter, sugar, egg, and vanilla.) Add the red food coloring. 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. Pre-bake the cookie layer. Bake the red velvet cookie bar base for 8 minutes.