Red Velvet Seven Layer Bars

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1 cup (180g semi-sweet chocolate chips
  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tbsp Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 1 tbsp Liquid red food coloring
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1/2 cup White chocolate chips

• Nuts & Seeds

  • 2 3 cups (120g sweetened shredded coconut1, sweetened
  • 1 cup Diamond of california chopped pecans

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 (14 ounce can Condensed milk, sweetened

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 and 1/4 cups (150g) all-purpose flour (measured correctly)
• 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 vanilla extract
• 1 Tablespoon (15ml) liquid red food coloring
• 1 and 1/3 cups (120g) sweetened shredded coconut1
• 1 cup (180g) semi-sweet chocolate chips2
• 1/2 cup (90g) white chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 cup (130g) Diamond of California chopped pecans

Directions

• Set your oven rack to the center position and preheat oven to 350F degrees. Line the bottom and sides of a 9x13 baking pan3 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. Its 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 minutes3. Cool on a rack for at least 2 hours before cutting into squares. Make ahead tip: 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.