Strawberry Sugar Cookie Bars

Strawberry Sugar Cookie Bars

Mar 24, 2023 | Red Vines, Spring / Easter Recipes

Strawberry Sugar Cookie Bars

From Red Vines

Red Vines Strawberry Sugar Cookie Bars with Red Vines Sugar Free Strawberry Licorice Twists

What You’ll Need:

Sugar Cookie Bars

  • ½ cup vegan butter, slightly softened
  • ⅔ cup granulated sugar
  • 3 tbsp almond milk
  • 1 tbsp vanilla extract
  • ½ tsp almond extract
  • 1 ½ cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt

Topping

 

 

Directions:

 

Preheat the oven to 350 degrees F. Line an 8×8-inch baking dish with parchment paper.

In a large bowl, add vegan butter and sugar. Cream together until light and fluffy, about
2-3 minutes. Add almond milk, vanilla extract, and almond extract. Cream together once
more to combine.

Add all-purpose flour, cornstarch, baking powder, baking soda, and salt. Fold together
until evenly combined.

Transfer dough to the baking dish. Using clean hands or a spatula, press across the
bottom of the dish in an even layer.

 

Bake sugar cookie bars for 22-25 minutes, until the top and edges are light golden
brown. Remove from the oven and set aside to cool completely inside the pan.

Once the sugar cookie bars have cooled, gently lift the parchment paper to remove them from the pan. Add a thick layer of strawberry frosting. Decorate with chopped Strawberry Licorice Twists and sprinkles.

Slice into squares and enjoy!

Red Vines Strawberry Sugar Cookie Bars on parchment paper
Red Vines Strawberry Sugar Cookie Bars with bite taken out

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Apple Ginger Pie with Gingerbread Crust

Apple Ginger Pie with Gingerbread Crust

Nov 1, 2021 | Red Vines, Winter Holiday Recipes

Apple Ginger Pie with Gingerbread Crust

With Red Vines® Candy

Pie 6

Ingredients

 

PIE FILLING:

  • 7 tart apples, peeled and sliced into wedges ¼-inch thick (about 8 cups of sliced apple)
  • 2 teaspoons fresh ginger, peeled and grated
  • ¼ cup brown sugar, divided
  • ¼ cup cane sugar, divided
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup all purpose flour
  • 2 tablespoons butter, finely diced
  • 1 egg, whites separated from the yolk
  • 2 Red Vines Gingerbread Twists, cut into 1-inch pieces

PIE CRUST:

  • 1 15-ounce box of refrigerated pie crust (two individual crusts), thawed according to box directions
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ⅛ teaspoon allspice

01. Prep the Apples

 

Place apple slices in a colander and sprinkle with 1 tablespoon of brown sugar and 1 tablespoon of cane sugar. Toss to coat the apple slices in the sugar and set them aside to soften for 30 minutes. Drain the liquid and transfer the softened apple slices to a large bowl.

Add the ginger, remaining brown sugar and cane sugar, cinnamon, nutmeg, and all purpose flour to the apples and stir to combine.

cranberry filling ingredients

02. Get Going on the Crust

 

Combine the brown sugar, cinnamon, ginger, and allspice in a small bowl. Mix thoroughly. Sprinkle some of the cinnamon sugar mixture on a clean work surface and place one of the thawed pie crusts on top of it. Sprinkle more cinnamon sugar on top of the pie crust and use a rolling pin to flatten and press mixture into crust.

Lightly spray the inside of a 12-inch pie dish with cooking spray. Place pie crust in the dish and press to fit the crust flat on the bottom and sides. Layer apple slices in pie dish. Sprinkle the butter pieces atop the apples.

Pie 2

03. Weave the top crust into lattice pattern

 

Sprinkle more of the cinnamon sugar mixture on your work surface and unroll the remaining pie crust. Roll out the crust with a rolling pin so it’s slightly larger than the diameter of the pie dish. Use a knife or pastry cutter to cut the pie crust into strips about 1-inch wide.

Create a lattice pattern with the strips on top of the pie, weaving the pieces up & under one another until the surface is covered. Trim any excess pie crust hanging around the edges of the pie dish and crimp the edges together. Brush the top of the pie crust with egg white.

Pie 3

04. Place the Red Vines Gingerbread Twists

 

Press the Red Vines Gingerbread Twist pieces into the pie crust around the perimeter spaced about 1 inch apart. Put the pie in the freezer to set for 10 minutes. Preheat your oven to 375F degrees.

 

Pie4

05. Bake!

 

Place aluminum foil around the perimeter of the pie crust to prevent it from browning too quickly. Place the pie on a baking sheet and bake for 35 minutes. Remove the aluminum foil and sprinkle any remaining cinnamon sugar on top of the pie. Bake for an additional 20 minutes until the filling is bubbly and the top of the pie is golden brown.

 
Pie 5

06. Cool and Serve

 

Allow the pie to cool at room temperature for at least an hour before slicing and serving.
Pie 6

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Gingerbread Latte

Gingerbread Latte

Nov 1, 2021 | Red Vines, Winter Holiday Recipes

Gingerbread Latte

With Red Vines® Candy

Latte

Ingredients

 

GINGERBREAD SYRUP:

  • 1 cup water

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • ground ginger (10 whole cloves)

  • 1 stick cinnamon

  • 1/2 teaspoon grated nutmeg

  • 1/8 teaspoon kosher salt

LATTE:

  • 1/2 cup whole milk
  • Vanilla extract
  • 2 ounces espresso or strong brewed coffee
  • Red Vines Gingerbread Twists

01. Prep the Syrup

 

Combine all the ingredients for the syrup in a medium saucepan and bring to a gentle simmer. Reduce the heat and allow the sauce to simmer and thicken for 15 minutes. It won’t get super thick, but this allows the flavors to really extract from the ingredients.

Remove the cloves and cinnamon stick.

Latte syrup

02. Allow Syrup to Cool

 

Pour the prepared syrup into a glass container and allow it to cool before covering.

Syrup cooling

03. Jazz Up the Milk

 

Add the milk to a container that will allow to froth and easily pour. Add a teaspoon of vanilla extract to your whole milk.

Adding vanilla extract to milk

04. Froth! 

 

Froth the milk.

Froth the milk

05. Pour Cooled Syrup into Coffee of Choice

 

Add 2-3 tablespoons of gingerbread syrup into your coffee or espresso. 

 

Add syrup to coffee

06. Pour Foam Over Coffee

 

Pour foam over coffee and sprinkle with cinnamon.

 

Pour foam over coffee

07. Garnish and Enjoy!

 

Deck it out with a Gingerbread Red Vine and serve warm! Leftover syrup can be saved and refrigerated and enjoyed later.

 
Finished Latte

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Red Vines Pumpkin Cookies

Red Vines Pumpkin Cookies

Aug 22, 2021 | Fall / Halloween Recipes, Red Vines

Red Vines Pumpkin Cookies

With Red Vines® Candy

licorice pumpkin cookies

Ingredients

Makes 7 Large or 12 Small Cookies

 

SPICED SUGAR COOKIES:

  • 7 tablespoons (93 grams) unsalted butter, room temperature

  • 1/3 cup + 1 tablespoon (83 grams) granulated sugar

  • ½ teaspoon table salt

  • 2 egg yolks

  • 1 teaspoon vanilla extract

  • 1 cup + 1 tablespoon (148 grams) all purpose flour

  • 2 ½ teaspoon (7 grams) cornstarch

  • ½ teaspoon pumpkin pie spice

    FROSTING:

    • 1 cup + 2 tablespoons (180 grams) powdered sugar

    • 8 tablespoons (113 grams) butter

    • 1 tablespoon (15 grams) heavy cream

    • 1/8 teaspoon table salt

    • Orange food coloring (optional)

    • *Optional! Feel free to use a pre-made frosting instead.

    DECORATING:

    01. Make Cookie Dough and Cut Pumpkin Shapes

    In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy—about 3 minutes. You can also do this by hand if you don’t have a mixer!

    Add the egg yolks and vanilla and stir to combine. Add the flour and stir on low speed until all the flour has disappeared into the dough.

    Remove the dough from the mixing bowl and place it on a piece of parchment paper. Place another piece of parchment paper on top and press down slightly. Use a rolling pin to roll the cookie dough out to 1/8” thick between the two layers of parchment.

    Place the parchment-lined cookie dough sheet into the refrigerator and chill for 2+ hours. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

    Remove the parchment paper from the top of the cookie dough sheet. Use a pumpkin shaped cookie cutter to cut shapes out of the cookie dough.

    pumpkin cookie cutter

    02. Bake Cookies and Let Cool

    Place the cookie dough cut outs onto the baking sheets, leaving at least one inch of space between cookies.

    Press the dough scraps together and reroll them until all the dough has been used.

    Bake for 12–14 minutes, until pale in the middle and light golden brown on the edges. Let cool completely.

    pumpkin sugar cookie recipe

    03. Make Orange Frosting

    In the bowl of stand mixer, combine the butter and salt. Beat the butter for 3 minutes, until very creamy.

    Add ½ of the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar. Mix on low speed until combined.

    Add the cream and orange food coloring, if using. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy—about 5 minutes.

    frosting pumpkin cookies

    04. Decorate Cookies with Candy Corn Licorice

    Cut the Candy Corn Red Vines into pieces approximately the same length as your cookies.

    Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.

    Place pieces of Red Vines vertically on a cookie, lining them up side-by-side to make stripes on the cookie. Repeat with the remaining cookies.

    decorating pumpkin cookies with licorice

    05. Store at Room Temperature

    Cookies will keep at room temperature, well covered, for up to one week.

    orange licorice pumpkin cookies

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    Red Vines Dark Cocoa Sheet Cake

    Red Vines Dark Cocoa Sheet Cake

    Aug 22, 2021 | Fall / Halloween Recipes, Red Vines

    Red Vines Dark Cocoa Sheet Cake

    With Red Vines® Candy

    red vines dark cocoa sheet cake recipe

    Ingredients

    CAKE:

    • 1 cup (200 grams) sugar
    • 2 eggs
    • ½ teaspoon table salt
    • 1 cup (240 grams) buttermilk
    • ¼ cup (60 grams) oil
    • ¼ cup (55 grams) melted butter
    • ¾ cup (68 grams) black cocoa powder
    • 1 cup (128 grams) all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ cup (60 grams) water

      FROSTING:

      • 1 cup + 2 tablespoons (180 grams) powdered sugar

      • 8 tablespoons (113 grams) butter

      • 1 tablespoon (15 grams) heavy cream

      • 1/8 teaspoon table salt

      • 3 ounces of chocolate chips

      • ½ teaspoon black food coloring (optional)

      • *Optional! Feel free to use a premade chocolate frosting instead.

      DECORATING:

      01. Mix Cocoa Sheet Cake Ingredients

      Preheat oven to 350°F. Line a 9×9 square pan with parchment paper.

      Whisk together the eggs, sugar, and salt until foamy. Add the buttermilk, oil, and melted butter and whisk to combine.

      Add the cocoa powder and whisk to combine. Add the flour, baking powder, baking soda and whisk until smooth.

      Whisk in the water.

      black cocoa cake ingredients

      02. Bake Cake and Let Cool

      Pour the batter into the pan and bake for 35-40 minutes, until the cake springs back when you gently press the top.

      Remove the cake from the oven and let cool in the pan for at least an hour.

      While the cake cools, make the frosting.

      mixed black cocoa cake ingredients

      03. Make Chocolate Frosting

      In the bowl of stand mixer, combine the butter and salt.  Beat the butter for 3 minutes, until very creamy.

      While you beat the butter, melt the chocolate chips in a small microwave-safe bowl. Microwave for 30 seconds at a time, stirring after each microwave cycle. Repeat 2-3 times until the chocolate is melted and smooth.

      Add ½ of the powdered sugar to the butter mixture and mix on low speed until combined.

      Add the remaining powdered sugar. Mix on low speed until combined. Add the melted chocolate and mix on low speed until combined.

      Add the cream and black food coloring, if using. Turn the mixer speed up to medium-high, and blend until the frosting is very fluffy—about 5 minutes.

      black cocoa sheet cake with frosting

      04. Frost Dark Cocoa Sheet Cake

      Use the parchment paper in your cake pan like a sling to remove the cake from the pan. Place the cake on a plate or serving tray.

      Use a spatula or spoon to dollop a large amount of frosting onto the cake.

      Use an offset spatula, the back of a spoon, or a butter knife to spread the frosting into a layer on the top of the cake. Don’t worry if it’s not perfectly smooth—you’ll be covering it with candy anyway!

      frosting a chocolate sheet cake

      05. Decorate with Red Vines Licorice Candy

      Cut the Red Vines Licorice Twists into small pieces, ranging from ½ inch to 1 ½ inches long. A variety of sizes is fine! 

      Place pieces of Red Vines on the cake, making a pattern if desired.

      Continue until the entire cake is covered with Red Vines.

      decorating a cocoa sheet cake

      06. Store Finished Sheet Cake

      The cake will keep at room temperature, well covered, for up to 4 hours. You can also store it in the refrigerator, well covered, for up to 3 days.

      licorice on cocoa sheet cake

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      Red Vines “No-jito” Flight

      Red Vines “No-jito” Flight

      Jul 30, 2021 | Red Vines, Summer Recipes

      Red Vines “No-jito” Flight

      With Red Vines® Candy

      red vines nojito flight

      Ingredients

      Prep Time: 5 Mins  |  Total Time: 10 Mins  |  Servings: 1 of each

       

      RASPBERRY LEMONADE:

      • 6-8 raspberries

      • 3-4 lemon slices

      • 5 sprigs mint

      • ¼ cup lemon juice

      • ¼ cup simple syrup

      • ¼ cup sparkling beverage

      • 1 Red Vines straw

      • Ice, as needed

         

      STRAWBERRY LIME:

      • 3 strawberries, sliced 

      • 3-4 lime slices

      • ¼ cup lime juice

      • 4 sprigs mint

      • ¼ cup simple syrup

      • ¼ cup sparkling beverage

      • 1 Red Vines straw

      • Ice, as needed

      PEACH:

      • 1 peach, sliced 

      • 3-4 lemon slices

      • ½ cup peach nectar

      • 5 sprigs mint

      • ¼ cup sparkling beverage

      • 1 Red Vines straw

      • Ice, as needed

      01. Cut Red Vines to Create Straw

      Use a pair of scissors to cut the top and bottom of the Red Vines Original Red Licorice Twists to create a straw and set aside.
      red vines and nojito ingredients

      02. Add Ingredients to Mason Jars

      Add the first 4 ingredients to a glass or mason jar and muddle together.

      nojito ingredients in mason jars

      03. Add and Stir Sparkling Beverage, Simple Syrup and Ice

      Add the sparkling beverage, simple syrup (if applicable), and ice, then stir.

      stirring sparkling nojito drink

      03. Add Red Vines Straw

      Add your Red Vines straw and enjoy!

      red vines nojito flight with licorice straw

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