Strawberry Sugar Cookie Bars

Strawberry Sugar Cookie Bars

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






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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Easter Basket Cupcakes

Easter Basket Cupcakes

Easter Basket Cupcakes

With Red Vines® Candy

Red Vines Easter basket cupcakes



  • Funfetti cupcakes (use your favorite recipe or a simple box mix)
  • Frosting (use premade frosting or the recipe included here)
  • Shredded coconut
  • Red Vines Original Red Easter Twists
  • Egg-shaped candy


  • 1 cup shredded coconut
  • Green food coloring
  • 1 cup raspberry yogurt
  • 2 1/2 cups powdered sugar
  • 1 pinch of salt


  • *Optional! Feel free to use a pre-made frosting
  • ¾ cup powdered sugar, plus 1 tbsp.
  • 8 tablespoon butter
  •  teaspoon table salt

01. Make Coconut Grass

Place the shredded coconut in a zip-top plastic bag. Add a very small drop of green food coloring to the bag.

shredded coconut

02. Spread Green Food Coloring

Seal the bag and start shaking. Massage the coconut around with your hands until the color is distributed and the coconut is green. If you’d like a deeper green color, add more food coloring and repeat.

green coconut

03. Make Cupcake Frosting

*Optional! Free free to use a premade frosting instead.

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. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.

Easter cupcakes pre-frosting

04. Decorate Easter Cupcakes

Frost each cupcake and stick 2 candy eggs in the center of each.

Roll the edges of each cupcake in the green coconut so the “grass” sticks to the edges of the frosted cupcake.

easter cupcakes

05. Add Easter Basket Handles Using Red Vines Licorice

Cut Red Vines Twists in half. Using the halves, bend into arc shapes.

Stick the arcs into the frosting on top of the cupcakes to create your handles.


easter basket cupcakes

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Raspberry Whoopie Pies

Raspberry Whoopie Pies

Raspberry Red Vines Whoopie Pies

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Red Vines Whoopie Pies


Makes 1 Dozen


  • 1/2 cup butter (room temperature)
  • ½ cup granulated sugar
  • 1 egg (room temperature)
  • 1 ¼ cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1/4 cup lemon juice
  • 2 teaspoon lemon zest
  • 1 teaspoon vanilla extract


  • 1/2 cup butter
  • 8 oz. cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 tablespoon raspberry jam
  • Red Vines Easter Twists

01. Preheat Oven and Mix Ingredients

Preheat oven to 350 degrees Fahrenheit.

In mixing bowl, sift together flour, baking powder, baking soda, and salt.

In the bowl of a mixer, cream together butter & sugar for 2-3 min. until fluffy. Add in egg and mix until incorporated. Add in lemon juice, zest, and vanilla. Next, add in half of the flour mixture and mix until incorporated. Then add in buttermilk. Finally, add remaining flour mixture and mix.

whoopie pie ingredients

02. Bake 10–12 Minutes

Pour batter into a piping bag & cut a small-medium sized hole in the bag. On parchment lined baking sheet or mat, pipe the batter into 12 two-inch mounds. Space each mound at least 2-in apart.

Bake for 10-12 minutes until slightly golden brown around the edges. Set on a cooling rack to cool.

baked whoopie pies

03. Mix Raspberry Filling

In a bowl, mix together butter and cream cheese until creamy, about 2 minutes. Add vanilla, salt and raspberry jam. Mix until incorporated.

Add powdered sugar 1 cup at a time.

Whoopie Pie Filling

04. Scoop Filling Into Piping Bag

When the filling is finished, scoop into a piping bag.

Turn the whoopie pie tops over and pipe the filling.

raspberry whoopie pies

05. Add Red Vines Easter Twists

Cut Red Vines Twists into small pieces and place in the center.

raspberry whoopie pies

06. Add Top Whoopie Pie

Place another whoopie pie on top, add more chopped Red Vines as desired and enjoy!

raspberry whoopie pies

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Lemon Raspberry Red Vines Bars

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Red Vines Lemon Raspberry Bars


Makes 1 Dozen Bars



  • 2 cups granulated sugar

  • ½ cup flour

  • 6 eggs (room temperature)

  • 1 teaspoon lemon zest

  • 1/2 cup raspberry jam

  • 1 cup lemon juice

  • 1 cup Red Vines Original Red Easter Twists

  • 1/2 cup powdered sugar


  • 1 cup butter (softened)

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla

  • 1/2 teaspoon Salt

  • 2 cups flour

01. Prep and Preheat Oven

Gather ingredients.

Prepare a 9×13 baking pan with two sheets of parchment paper, leaving a little overhang to make for easy removal. Set aside.

Preheat oven to 350 degrees Fahrenheit.

Red Vines Lemon Raspberry Bars_Twists and Ingredients

02. Make Crust and Layer Into Baking Pan

In a bowl, mix together butter and sugar.

Add vanilla, salt, and then flour. When the dough comes together, press a thin even layer into the bottom of the parchment lined baking pan.

Set crust aside and let cool while preparing the filling.

lemon raspberry bar crust

03. Make Lemon Filling

For the filling, mix together sugar, flour, eggs, lemon juice, and lemon zest, until fully incorporated.

Pour over the cooled crust and drop raspberry jam into the filling one tablespoon at a time.

lemon filling

04. Swirl In Raspberry Filling

Use a toothpick to swirl the raspberry jam throughout the filling.

swirl in raspberry filling

05. Add Red Vines Licorice and Bake

Cut Raspberry Red Vines into small pieces and drop into the filling.

Bake for 20-25 minutes until the filling is set and golden brown around the edges.

licorice bites in lemon bars

06. Let Cool and Sprinkle with Powdered Sugar

Let cool at room temperature for at least one hour before removing from the pan. Transfer to the refrigerator to cool for another 2 hours.

When completely cool, cut into 12 bars and sprinkle with powdered sugar.

lemon bars with raspberry

07. Display and Enjoy

Display as you wish and enjoy!

lemon bars on dessert stand

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Giant Skillet Cookie

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Giant Skillet Cookie

With Red Vines® Candy

giant skillet cookie


  • 2 ½ cups (350 grams) all purpose flour
  • ½ teaspoon (3 grams) baking soda
  • ½ teaspoon (4 grams) salt
  • 2 sticks (227 grams) butter
  • 2/3 cup (130 grams) sugar
  • ½ cup (85 grams) powdered sugar
  • 1 egg
  • ¾ cup (90 grams) frozen raspberries (if you only have fresh raspberries, stick them in the freezer for about 30 minutes before beginning this recipe)
  • ½ cup (50 grams) Red Vines Original Red Easter Twists, cut into small pieces
  • ½ tablespoon butter for greasing the skillet
  • Vanilla ice cream (optional)

01. Make Cookie Dough

Preheat your oven to 350F.

In the bowl of a stand mixer or in a large bowl, combine the baking soda, salt, butter, sugar, and powdered sugar. Using the paddle attachment of the stand mixer, a handheld electric mixer, or a wooden spoon, combine the ingredients until light – about 3 min.

Add the egg & mix on medium speed until fully blended, then add the flour to the mixture & mix slowly until streaks of flour disappear into the dough.

cookie dough with raspberries and licorice

02. Scoop Cookie Dough Into Skillet

Gently fold the frozen berries and chopped raspberry twists into the dough using a rubber spatula. Reserve a few of each to top the cookie!

Generously butter the bottom and sizes of a 10” cast iron skillet.

Using the rubber spatula, scoop the cookie dough into the skillet. Using the spatula or your hands, gently spread the dough into the skillet in an even layer.

giant cookie in skillet

03. Bake Skillet Cookie

Press the reserved raspberries and chopped raspberry twists onto the surface of the cookie dough.

Bake the skillet cookie for 35-40 minutes, until the edges are golden and set and the center is still pale and soft.

giant cookie in skillet

04. Add Vanilla Ice Cream

Serve warm with vanilla ice cream.

Skillet Cookie_Plated

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