I’m in love with red velvet cookie bars. First I loved red velvet cupcakes and cakes, then brownies, and now cookie bars. I started coming up with ways to simplify the process for making them so I wouldn’t have to make them from scratch when I didn’t have time. I soon realized the simplest way was using cake mix and refrigerated Pillsbury chocolate chip cookie dough. They were fudgy and delicious, and the best part was it only took a few minutes to put together. It simply doesn’t get better than this. This is my new favorite recipe, bar none. Heat oven to 350°F. Spray 8-inch square pan with baking spray with flour. With lightly floured fingers, break up cookie dough into pan; press evenly in bottom of pan to form crust. Bake 15 minutes. Remove pan from oven; cool 10 minutes. Meanwhile, in medium bowl, beat cake mix, melted butter and eggs with whisk 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, about 45 minutes. Cut cooled bars into 4 rows by 3 rows; sprinkle with powdered sugar if you’d like.