This is an easy dessert to make when you need a sure-fire hit. I made a pecan dessert for my family Christmas this year and I was concerned my picky nephews wouldn’t like that, so I made this as a quick back up. It’s as ready-made as you can get and beautifully layered ta boot!
1 roll refrigerated chocolate chip cookies
1 box red velvet cake mix
2/3 cup (10.5 Tbsp) melted unsalted butter
Powdered sugar, if desired
Heat oven to 350°F. Grease 8-inch square pan and sprinkle with flour. Break up cookie dough into pan; press evenly in bottom of pan to form crust. **Milady Note: Set the cookie dough roll out for about a half hour so it’s easier to smoosh into the pan.**
Bake 15 minutes. Remove pan from oven; cool 10 minutes. Meanwhile, in medium bowl, beat cake mix, melted butter and eggs until well combined. Spread cake batter evenly over partially baked crust. Return to oven; bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
Cut into squares and sprinkle with powdered sugar.