Crinkle Cookie Bars
Crinkle Cookie Bars just got a patriotic twist! With bold red and blue layers hugging a creamy cheesecake center and topped with a gooey marshmallow crinkle, these bars are a showstopper for any summer celebration.
Whether it’s the 4th of July or just a sunny day picnic, these festive treats bring the flavor and the fun. They’re colorful, chewy, sweet, and everything your dessert table deserves.
Why You’ll Love These Cookie Bars
These bars bring together festive colors, rich textures, and a gooey finish that makes them unforgettable for any celebration.
- Crispy, Flavor-Packed Layers: Each bite offers a rainbow of texture and taste.
- Eye-Catching Presentation: Perfect for patriotic holidays and potlucks.
- Family-Friendly Fun: Easy enough for kids to help with the layering!
Patriotic Layered Crinkle Cookie Bars
Celebrate the 4th of July in sweet style with these Patriotic Layered Crinkle Cookie Bars! Made with colorful cookie dough, a creamy cheesecake filling, and topped with gooey marshmallows, these festive red, white, and blue treats are perfect for any summer celebration
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Dough Base and Layers:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Red and blue gel food coloring
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Marshmallow Crinkle Topping:
- 1 ½ cups mini marshmallows (or chopped large ones)
- Optional: ½ cup white chocolate chips
Instructions
- Cream butter and sugar, add eggs and vanilla. Mix in dry ingredients to form dough.
- Split into three parts—leave one plain, color one red and one blue.
- Beat cream cheese, sugar, egg, and vanilla until smooth.
- Press plain dough into lined 9×13-inch pan. Spread cheesecake mixture on top.
- Gently layer red dough over cheesecake, then blue dough on top.
- Add bits of plain dough, then top with marshmallows and optional white chocolate chips.
- Bake at 350°F for 32–38 minutes until golden and set.
- Cool completely, chill 1–2 hours, then slice into bars.
Notes
- Chill before slicing for best results.
- Use gel food coloring for bold color without thinning the dough.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 18g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg
Table of Contents
Benefits of This Recipe
- Make-ahead friendly: They slice better when chilled!
- No special skills required—just a love for layering and color.
- Customizable with toppings or sprinkles.
Ingredients
For the Cookie Dough Base and Layers:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Red and blue gel food coloring
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Marshmallow Crinkle Topping:
- 1 ½ cups mini marshmallows (or chopped large ones)
- Optional: ½ cup white chocolate chips
Tools You’ll Need
- Mixing bowls (several!)
- Hand or stand mixer
- 9×13-inch baking dish
- Parchment paper
- Spatula and measuring cups
Optional Add-Ins & Substitutions
- Swap in chocolate chips or red/blue sprinkles for added flair.
- Use a gluten-free flour blend for a GF version.
- Add lemon zest to the cheesecake for a citrusy twist.
How to Make Patriotic Layered Crinkle Cookie Bars
Step 1: Make the Cookie Dough
Cream butter and sugar until fluffy (about 2–3 mins). Beat in eggs one at a time, then add vanilla.
Step 2: Combine Dry Ingredients
Whisk flour, baking soda, and salt. Slowly add to wet mixture until a dough forms.
Step 3: Divide and Color
Split dough into three parts: leave one plain, color one red and the other blue.
Step 4: Make the Cheesecake Layer
Beat cream cheese, sugar, egg, and vanilla until smooth and pourable.
Step 5: Assemble Layers
Line your baking dish with parchment. Press plain dough into the base. Pour and spread cheesecake mixture gently.
Step 6: Add Red and Blue Layers
Dollop red dough over cheesecake, spread gently. Repeat with blue.
Step 7: Crinkle Topping
Drop bits of plain dough, then scatter marshmallows and white chocolate chips if using.
Step 8: Bake and Cool
Bake at 350°F for 32–38 minutes. Cool completely, then chill 1–2 hours before slicing.
What to Serve With These Cookie Bars
- Fresh berries and whipped cream
- A scoop of vanilla ice cream
- Sparkling lemonade or festive punch
Tips for Perfect Cookie Bars
- Use gel food coloring for bold and vibrant hues.
- Chill before slicing to get clean, sharp bars with beautiful layers.
- Line your pan with parchment paper to make lifting and cutting super easy.
Storage Instructions
Store in an airtight container in the fridge for up to 5 days. You can also freeze slices individually for up to 1 month.
FAQs
1. Can I use store-bought cookie dough?
Absolutely! Store-bought sugar cookie dough is a great time-saver. Just divide it into three portions and use gel food coloring to tint two of them red and blue. It won’t have the same homemade texture, but it’s still delicious and festive—perfect for quick party prep!
2. Can I skip the cheesecake layer?
Yes, you can leave it out if you prefer. But the cheesecake filling really elevates these bars with a creamy, tangy contrast that balances the sweetness of the cookie dough and marshmallows. Without it, the bars will still be fun and tasty, just a bit more sugary overall.
3. How do I get vibrant red and blue colors in the dough?
Use gel food coloring rather than liquid. Gel colors are more concentrated and won’t affect the dough’s texture. For a bold look, start with a small amount and add gradually until you reach your desired intensity.
4. Can I make these bars ahead of time?
Definitely! In fact, they slice best when chilled. You can make them a day in advance and keep them refrigerated until you’re ready to serve. Just be sure they’re stored in an airtight container to maintain freshness.
5. How should I store leftover cookie bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars and freeze for up to a month. Just thaw in the fridge before serving, and they’ll still taste amazing!
Wrapping It Up
These Patriotic Layered Crinkle Cookie Bars are everything you want in a festive dessert: colorful, creative, and completely delicious. They’re guaranteed to impress and disappear fast, so make a double batch if you’re feeding a crowd!
Love fruity flavors too? Try my Strawberry Banana Pudding or Tropical Pineapple Bliss Cake next!
Share Your Creation!
Did you make these cookie bars? I’d LOVE to see your patriotic bakes! Tag me on Pinterest or drop a review below with your photo. Your kitchen magic deserves the spotlight!
