You HAD to know this was coming.
Since my creation of the original, and the party version, and the peanut buttah lovah version, I had to do a red velvet one for all you velvet people out there.
Hey, if it ain’t broke, don’t fix it, y’all.
Having just returned from Texas, I am feeling all kinds of Southern in my blood. I’m craving fried chicken more than a normal person should, I kind of want a pair of cowboy boots, and lately I cannot stop singing Carrie Underwood. Color me obsessed with the South.
I know Southern people have a thing for red velvet, so I decided to bring the South to uh, my mouth. Sorry, I can’t help but make bad puns whenever humanly possible.
Now normally, I’m not a big red velvet kinda girl. Funfetti, lemon, strawberry and plain ol’ white kinda rule my cakey heart. But when red velvet is sandwiched around a glorious chunk of creamy cheesecake, then coated in white chocolate and sprinkled with edible gold stars, I kinda have to make some room in my heart for something this special.
You better make room, too. They aren’t called ‘bombs’ for nothing.
- 1 small cheesecake, baked and cooled (I used about a 6″ one I found at the store)
- 1 box red velvet cake mix
- 2 eggs
- ½ cup oil
- 1 pkg vanilla Candiquik
- Edible gold stars or sprinkles
- Preheat your oven to 350 degrees F. and liberally grease a 13×9 inch baking pan with cooking spray.
- In a large bowl, combine the cake mix, eggs and oil until blended. Pour the mixture evenly into the prepared pan and bake for approx. 15-17 minutes or until center is set and edges are lightly browned. Cool completely.
- Meanwhile, while bars are baking + cooling, take a cookie dough scoop and carve out chunks of the cheesecake with it into Tablespoon-sized balls. Place the cheesecake balls on a foil-lined baking sheet and freeze them for about 2 hours or until firm.
- Cut your bars into approx. 1″ sized squares; discard the rough edges of the bars. Take a square in the palm of your hand and gently flatten it. Wrap the flattened red velvet square around the cheesecake ball to cover it. If it doesn’t cover it completely, no biggie–just try to wrap it around as much as you can.
- Freeze the wrapped bombs for about 15 minutes to harden. While firming up, melt your Candiquik according to package directions.
- Dip the bombs into the white chocolate, allowing excess to drip off; return to the foil-lined sheet. Sprinkle immediately with sprinkles or gold stars, if you’d like. Store airtight in the fridge or freezer.
Look how sparkly they are! Big, rich and delicious.. kind of like Texas itself
Have a great weekend!!