Queen Bee Red Velvet Bars
with White Chocolate Cream Cheese Frosting
Recipe adapted from The Recipe Critic
3 ⅓ cups Queen Bee Cake, Cookie, Muffin flour
¼ cup unsweetened cocoa
½ tsp salt
1 tsp baking powder
1 cup butter, softened
1 ½ cups sugar, Sugar Alternatives
2 tsp vanilla extract
2 Tbs red food coloring (one 1-ounce bottle)
White Chocolate Cream Cheese Frosting (makes about 4 ½ cups)
1 ½ cups white chocolate morsels
12 oz cream cheese, softened
6 Tbs butter, softened
3 ¾ cups powdered sugar, sifted
Preheat oven to 350º. Spray 9 x 13” pan with cooking spray. Cut parchment paper or aluminum foil to fit bottom of pan with edges draping over ends of pan to lift bars out of pan when cooled. Spray parchment or foil.
In separate bowl, whisk together dry ingredients.
In a mixing bowl, cream together 1 cup butter and sugar until light and creamy; about 2-3 minutes. Beat in eggs, vanilla and then food coloring until combined.
Add flour mixture until soft dough forms. Press dough into prepared pan using spatula dipped in warm water.
Bake for 25 minutes until edges pull away from sides of pan and a toothpick inserted in center comes out clean.
Cool completely before frosting.
To melt white chocolate chips, place in nonstick skillet over very low heat stirring occasionally until smooth. Or Microwave at medium (50% power) 3 minutes; stir until smooth.
Combine cream cheese and butter in a large mixing bowl; beat at medium speed until creamy scraping sides as needed. Add melted white chocolate, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency.
When bars are completely cooled spread white chocolate frosting thickly over bars. About an 1” of frosting. Refrigerate until firm before cutting. Freeze any remaining bars if desired.